I can't see your picture.
Well it's going to take lots of work
1st yu have to get the verious colors of choco you want; temper/melt it.
Next you need a strip of ascetate(sp??) that is wider than the cake is high and longer than it is around.
Spread the melted choco on w/a spatula. Working as quickly as y ou can spread each color/stripe making sure each one overlaps the other slightly. Let it set up (in frig is o.k.) until it is solid but still flexable. Wrap around the cake & peel off the ascetate.
There is at least one co that sells them ready to use but I can't remember the name....
What kakeladi described is a chocolate tranfer using melted chocolate. I believe the picture and what the OP is describing is a stripe on modeling chocolate. There's a member at flickr.com that does these amazingly well. They haven't shared their secret, though. I can't remember their name, but if I run across them, I'll let you know.
Found some things here:
If you figure it out, please let us all know how you accomplish it!
Good job, Rea! You found the guy I was talking about. Rouvelee's cake is fondant. The bakingarts.net link is the website for the flickr account in your third link. At one point in time he commented that he'd share his technique when he had it totally mastered (looks like he does, eh?) but he's pretty tight lipped these days on his technique. We'd all love to know how he does it. It's striking!
Thank you very much for your attention in trying to answer me! I appreciate that very much!
Let's see if Mr. Baking Arts will share his secret with us then.
I'm really courious! Ho me! It's really stunning.