Anyone have any suggestions on how to do this technique?[postimage id="2940" thumb="900"]
Look up the UK decorator Paul Bradford. He does all sorts of fancy stuff with chocolate and offers tutorials for sale.
I'd suggest using modelling chocolate put through a pasta maker. It's still malleable enough afterwards to fold into pleats
i would roll out/trim the modeling choco then insert dowel to make the pleats and apply it to the cake -- i'd work on my marble top so i can control the heat -- you want it warmer (more flexible) to roll out and slide in the dowel then cooler (firmer) to pick it up and apply it -- marble helps w/that -- then you can just use (the heat from) your finger to smooth over any cut edges -- might knead in a tad of fondant -- maybe maybe not