In a bowl, mix flour, sugar, instant yeast, salt, and baking powder.

Add buttermilk and milk and prepare a soft dough.

Knead the dough for 5minutes and then flatten the dough on the counter.

Place the butter in the middle and cover it up with the dough.

Now it will become real messy.

Knead the dough for another 5-7minutes until the butter is incorporated and the dough becomes super soft and elastic.

Place the dough in an greased bowl and cover with a towel.

Allow it to rise it for 1 hour.

Deflate dough and divide it into 12 equal parts.

Roll each ball into a roll and keep it covered on the counter for 5minutes.

Grease the cornet moulds.

Flatter each roll into a flat circle.

Roll it into a rope and pinch the edge. Now roll it into a 1 1/2' long rope which is thin at edges and thicker in the middle.

Start from the bottom of the mould. Wind the rope from bottom to top and then pinch the end.

Place the prepared cornets on a greased tray and allow it to rise for 15-20minutess.

Apply a milk wash.

Preheat oven to 180C and bake the cornets until the top is golden.

Place the cornets on wire rack and allow them to cool.

Gently remove the mould from the cornet and store cornets in an airtight box until further use.

Mix milk along with custard powder, flour, sugar, cocoa powder and vanilla essence.

Strain it through a strainer to get rid of any lumps.

Heat it and stir it continuously until the mixture becomes thick.

Add butter and remove from flame.

Mix until the butter is incorporated.

Add grated chocolate and mix until the custard is smooth.

Transfer the custard to a bowl and cover it with a cling wrap. The cling wrap must touch the custard. This is to avoid the formation of skin on the custard.

Refrigerate until cool.

Take the custard in a piping bag or plastic bag.

Make a small hole at the tip.

Place the bag inside the cornet and squeeze the bag to fill the cornet with the custard.

Repeat for the other cornets.

Serve and enjoy.