Mastering the Art of French Cooking, Volume 2 (199 page)

Stir up melted chocolate to be sure it is smooth and velvety, then pour it into your paper cone.
Squeeze out lines of chocolate about 1 inch apart down the length of the fondant on each strip.
Proceed immediately to next step, while chocolate is still soft.

Draw the back of a knife down across the middle of the chocolate lines, then draw another line in the opposite direction on each side, thus pulling the chocolate into a decorative pattern.

As soon as chocolate has set, in 4 to 5 minutes, but before fondant has hardened,
cut the strips into crosswise pieces about 2 inches wide, using a very sharp (or saw-edged) knife,
and cutting very carefully with an up-and-down sawing motion. Cut
mille-feuilles
in the same manner.

The
cream horns
and rolls of puff pastry described and illustrated are also useful for desserts. Rather than glazing them before baking,
press the top and sides (not the bottom where pastry is sealed) in plain granulated or in coarse crystallized sugar.