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Sweet buttery pastry cone with chocolate; energy-dense and indulgent.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Chocolate croissant cone (85 g) has 395 calories. That works out to 465 calories per 100 g. It contains 40.6 g of carbs, 6.1 g of protein, 23.3 g of fat and 2.4 g of fiber. Its 15.3 µg of Selenium covers 28% of the Daily Value. Its glycemic index is 58 (medium), so it raises blood sugar at a moderate pace.
Selected: 1 piece (medium) · 85 g
395
KCAL / 85G
Carbs
40.6g
· 15% DV
Protein
6.1g
· 12% DV
Fat
23.3g
· 30% DV
Fiber
2.4g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 41% · Protein 6% · Fat 53%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 395 kcal | |
| Total fat | 23.3 g | 30% |
| Saturated fat | 12.07 g | 60% |
| Trans fat | 0.34 g | |
| Sodium | 289 mg | 13% |
| Total carbohydrate | 40.6 g | 15% |
| Fiber | 2.4 g | 9% |
| Protein | 6.1 g | 12% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 85 g | 395 kcal |
| ½ piece (half) | 42.5 g | 198 kcal |
| 1 piece (small) | 55 g | 256 kcal |
| 1 serving (medium) | 85 g | 395 kcal |
| 100 g | 100 g | 465 kcal |
| 1 piece (large) | 120 g | 558 kcal |
| 1 piece (jumbo) | 150 g | 698 kcal |
| 2 piece (double) | 170 g | 791 kcal |
Calculated from 465 calories per 100 g.
A chocolate croissant cone is a flaky, buttery pastry shaped like a cone and filled with chocolate. It is often baked around a cone-shaped mold, then filled once cool so the pastry stays crisp and the chocolate does not leak.
To make a chocolate croissant cone, wrap strips of croissant dough around a greased cone mold, bake until golden, and let the shells cool. Pipe chocolate filling into the cooled cones; a foil cone can work as a substitute mold.
No, a chocolate croissant cone is shaped into a hollow cone and is commonly filled after baking, while a regular croissant is rolled into a crescent. Both can use laminated dough, but their shape and serving style are different.
Yes, puff pastry can be used for a chocolate croissant cone as a convenient shortcut. It will bake into a flaky shell, but it usually lacks the distinct layered texture and buttery flavor of dough made specifically for croissants.
A thick chocolate pastry cream, ganache, or chocolate spread works well in a chocolate croissant cone. Choose a filling firm enough to pipe and hold its shape; a runny sauce can soak into the pastry or drip from the opening.
To keep chocolate croissant cones from unrolling, wrap the dough strips with slight overlaps and tuck the final end underneath. Secure the seam against the mold and chill the wrapped cones before baking so the dough holds its shape.
Store unfilled chocolate croissant cones in an airtight container at room temperature to protect their crispness. Once filled, they are best eaten promptly; refrigeration can soften the pastry, especially when the filling is moist.
Yes, freeze chocolate croissant cones before filling for the best texture. Cool the baked shells completely, seal them in a freezer-safe container, then thaw and crisp them briefly in the oven before adding the chocolate filling.
Reheat a chocolate croissant cone briefly in a low oven rather than a microwave, which can soften the pastry. If it has a delicate or creamy filling, warm the empty shell first and add the filling afterward.
Serve a chocolate croissant cone with coffee, tea, or fresh berries. The pastry is already rich and sweet, so an unsweetened drink or slightly tart fruit balances it better than another heavy dessert.
Vitamins
B1
0.27mg · 23% DV
Vitamin A
153µg · 17% DV
B3
2.64mg · 17% DV
B2
0.18mg · 14% DV
Minerals
Selenium
15µg · 27% DV
Manganese
0.29mg · 13% DV
Sodium
289mg · 13% DV
Iron
2.21mg · 12% DV
Potassium ⭐
140mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 395 calories in 1 piece (medium) (85 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
A Chocolate croissant cone is made by shaping layered croissant dough into a cone, baking it until crisp, then filling or finishing it with chocolate. Croissant dough is closely associated with French pastry, while the cone shape is a modern bakery-style variation rather than a traditional dish with one clear regional origin.
Its outside is flaky and buttery, with a softer, often chocolate-filled centre. It works as a sweet treat with coffee or tea, or as a bakery dessert to share. Rich in fat and carbohydrates, it is energy-dense: a 100 g portion has 465 kcal. If you want a lighter snack, choose a smaller portion and pair it with unsweetened coffee or tea.
Low
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
12.07g
MONOUNSATURATED
6.89g
POLYUNSATURATED
1.87g
Omega 6:3 ratio 23.1:1
Above the ideal 4:1 (23.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.