wow--this is the melt chocolate, pipe a design on parchment paper, freeze and peel off technique--but done so beautifully! Website has instructions for making it bend around the cake (unnecessary if you do it in small sections, I think? I hope?) and also the good idea to draw a design under the parchment paper to pipe over.
Chop. Pour. Stir. It's as easy as that to make an irresistible chocolate ganache glaze, frosting, or filling.