I would like to try this. My questions are Can this be done with white chocolate ganache? Can ganache be colored? Sorry for the huge link. I couldn't upload. My first time doing this.

http://www.google.com/imgres?imgurl=http://image32.webshots.com/33/5/13/10/2494513100052942315LlcWzs_ph.jpg&imgrefurl=http://www.webshots.com/collections/weddingcakes/weddingcakes_p4.html&usg=__fm6QfeeGL3piuiTPKyvCCPGXApE=&h=800&w=600&sz=82&hl=en&start=0&zoom=1&tbnid=7_5WtBKtZ8bNIM:&tbnh=143&tbnw=104&prev=/images%3Fq%3Dhalloween%2Bwedding%2Bcakes%26hl%3Den%26biw%3D1364%26bih%3D681%26gbv%3D2%26tbs%3Disch:1&itbs=1&iact=hc&vpx=365&vpy=326&dur=345&hovh=143&hovw=107&tx=97&ty=154&ei=EQJ9TP6BKMH6lweAk7HsCw&oei=EQJ9TP6BKMH6lweAk7HsCw&esq=1&page=1&ndsp=28&ved=1t:429,r:12,s:0

I don't see why not - but it will be more of a cream color. You can color chocolate with powdered food coloring, just add it to melted chocolate. If you have a local cake/candy supply store (not hobby store) they should have it, otherwise you can get it on line.

how do you get that technique?

If you mean how do you get it to run down the sides--- I like to use a squeeze bottle-- like for ketchup or mustard-- Wilton sells them too. You just use kind of a back and forth motion very close to the edge and it runs down. Does that make sense?

Thanks for the tip!