Bubble Waffles

In large bowl, whisk together self-rising flour, sugar, corn flour, custard powder and salt

In another bowl, whisk together eggs, evaporated milk, oil and vanilla

Mix the wet ingredients into the dry ingredients until blended and smooth

Cover the mixture and rest in the refrigerator for at least 1 hour or overnight. Then transfer to a jug or measuring cup with a spout

Preheat the bubble waffle pan on a medium heat (Alternatively, preheat electric bubble waffle iron according to manufacturer’s directions)

Brush the pan with oil then pour in enough batter to fill the bubble holes evenly

Close the lid and flip pan, then cook for 3-5 minutes per side or until golden brown and crisp. Remove the waffle and repeat with remaining batter to make 5 waffles

To melt chocolate, place callets in a microwave-safe bowl. Microwave on MEDIUM power, stirring every 30 seconds for 1 to 2 minutes or until smooth and melted.

To serve, roll waffles into a cone shape and stand upright in a tall cup or parfait glass. Fill each cone with 1 large scoop of ice cream, 50g berries and drizzle with 2 tbsp melted chocolate. Garnish with Callebaut® Chocolate Pencils and Callebaut® White Chocolate Crisp Pearls