Matty, I used a pound of my Callebaut Belgian semi sweet dark chocolate which cost me a pretty penny with a pound of Ghiradeli. So yes I was afraid very afraid,lol . I have heard several people say to make it out of high quality chocolate, so I wanted to be extra careful when I attempted to make it.

Would have posted the pic of the cake covered in it but my oven is still on the outs. I put a new thermal couple on it and the pilot stayed lit. Then I said while I've got it all broken down, I might as well clean out the clogged pilot on the stove top. When I put everything back together and tried to re light the oven pilot it keeps going out 

I swear if I cant get it lit I'm going to make truffles and call it a day.

Morganchampayne, I was just answering to tell why I was afraid.  I'm so glad I didn't ruin it. Now if I can only get the cake baked