This is probably a dum question that has been answered before (but I couldn't find it).

When I make chocolate frosting I like to melt chocolate (milk choc., bittersweet, etc) and stir that in. My question is; how do I get it to mix in completely smooth? Often I'll have little chunks of chocolate in the frosting and not only does it not look good on the cake but it clogs up my icing bag! Of course, I should have asked this before the chocolate wedding cake but I'd like to know for next time. What's the trick to getting all the chocolate to stir in smooth? Thanks for the help.

Try melting the chocolate along with the butter next time. The butter will keep the chocolate from hardening. The icing will be a little goopy at first, but after sitting (or refrigeration) it will firm up.

i would think you should make sure your icing isnt super cold. that way it isnt hardening as fast. i know my icing is ususally cold form the buter and milk so i add cocoa.