I just wonder if you couldn't pipe it like royal icing onto parchment paper, put in the fridge just until hardened, and then place on a counter-top and pull the parchment paper down away from the chocolate toward the floor slowly until the chocolate starts to release from the parchment, keep pulling down slowly until the chocolate slides forward into your hand. Like you would do for a royal icing transfer.
If you want to use chocolate, I would just put it in a piping bag and pipe it out. Or you could use RI like Cabecakes suggested.
Looks like they kind of jiggled the bag as they were piping.... you could use either...royal or choc.