I have never made a cake where it looks like chocolate is running down the side of the cake.
Do you use ganache to do that? Or chocolate almond bark?

I put a photo of a sample below, so you can see what I'm talking about.
How do you make the chocolate look like it's running down the edges?

Triplicate post, please also see:

http://forum.cakecentral.com/cake-decorating-ftopict-587384-.html

http://forum.cakecentral.com/cake-decorating-ftopict-587386-.html

HTH