Swirls with Modican chocolate cream

Lightly flatten the bread slices with a rolling pin.

Spread the chocolate cream evenly over the slice, not exaggerating with the quantity.

Roll the slice from the shorter side to form a cylinder. Place the three cylinders in the fridge for about 15 minutes.

Cut the cylinders into 4 parts, taking care to clean the knife if dirty.

Melt the chocolate in a bain-marie or in the microwave. Dip the swirls halfway into the melted chocolate and place them to dry on a piece of baking paper resting on the side without chocolate.
Let them dry and if you want to speed up drying, place them in the fridge.

When the chocolate is dry, the girelle are ready to be enjoyed.