Try dipping the round end of a balloon into melted chocolate,letting the excess choc. drip back into the bowl.Once the choc. has hardened remove the balloon wearing a glove on the hand that touches the choc.

The box and bag I have seen but I can't remember where. There are many great dessert cook books out there with instructions. My favorites are Bo Friberg, Jacques Torres, and Chocolatier Magazine.Good Luck

P.S I put mine in the fridge it gives it a nice shine