Chop the chocolate so that it doesn't take much time to melt in whatever way you are melting. For Double boiler / Bain Marie method heat some water in a pan or pot, once it starts boiling put the bowl on it and melt the chocolate, keep stirring..the water should not touch the bottom of the chocolate bowl. For melting in the microwave oven, microwave the chocolate for 1 minute initially, stir and mix and then microwave it for short intervals of 30 secs till the chocolate melts.

Let it cool for sometimes may be 20 minutes...it will thicken a bit but will be still runny (in 5-10 minutes time I found the chocolate too runny which is quite difficult to pipe the chocochips so adjust accordingly with your intuition..you can again heat & melt it if it has thickened too much), put in the piping bag and cut the tip (don't make it too big) and pipe it on the butterpaper on a board or cling film wrapped board in the shape of chocochips. You can make it small or big chips.

Once done finished piping chill it in the fridge for about 5 minutes. It will firm up and come off easily. Use it in your baking immediately or store in dry air tight container preferably in fridge for later use...to add to your muffins, cookies etc.