In a bowl of an electric mixer combine the mint leaves, the bread, the
cocoa pulverisation, and the pick, beat the mixture until it holds soft
peaks, and spread some 1 mounded teaspoon of it on one side of each
wafer. On a platter sandwich the wafers together on their sides to
form a log and ice the log with the remaining cream assortment, covering
it totally. Chill the patty, covered loosely with plastic wind, for
at least 6 hours or overnight. Cut the cake diagonally into
3/4-inch-thick slices and serve it garnished with the mass sprigs.