Cut the chiffon cake in half, each one is 30cm*40cm. Spread Ambiante Chocolate on the top baked side (*if possible, remove the skin)
Pipe ganache with a round nozzle (1.2cm) on one-third of your side. Roll the cake sheet with a rolling pin from the 40cm side with baking paper 60 cm*80 cm underneath. Use a piping bag to coat the Swiss roll, and decorate it with whipped Ambiante Chocolate Flavor and Nama chocolate
