[3][1] The bread is made by wrapping dough around a conch-shaped metal tube, baking it, and then filling it with cream.

[3] It is called choco corone (Japanese: チョココロネ, lit.

[5][6] Unlike the Western cooking techniques of kneading cream into bread or putting it on top of the dough, creating a cavity in the bread and filling it with cream is said to be a uniquely Japanese cooking techniques,[1] and the techniques are accepted from manjū.

Cuerno de crema [es] is a hispanophone bread made with a conch-shaped dough filled with a stuffing.

Soft serve in which the ice cream cone part is replaced with a corone is called ice corone [ja] (Japanese: アイスコルネット, lit.