אם קשה להבין אין לי בעיה
לתרגם לך: I would try a 2:1 or 2.5:1 ganache depending on if you're using milk or dark chocolate, temper the ganache to stiffen it, then spread it on the dough and roll it. I would also suggest that the ganache be spread such that there is 2 - 3 cm of space left around the edges so that the chocolate is protected during baking. Alternatively, you might have your friend try simply putting shaved chocolate on top of the dough. Chocolate "batons", which are sticks of chocolate, are often used in pastry, such as chocolate croissant but shaved or chopped chocolate will work well too . ועוד תגובה: Right - the shavings make much more sense to me. But, she could do the ganache (for a thicker chocolate layer) and then seal the ends so it doesn't ooze out. Then once it has chilled, she could cut the ends and have the effect she is looking for.
