In one sentence, describe what the following article is about: You can either use a microwave-safe bowl or create a double boiler. Stir the chocolate to make sure everything is melted evenly. Prick them in the center, just enough to pick them up from the parchment paper and hold.  If you're wanting to present the cake balls on a stick, it's recommended to use lollipop sticks, which can be found in specialty baking aisles. Dip about 1/2 inch (1.27 cm) of the stick into the melted chocolate prior to inserting them into the cake balls. If you're wanting to present the cake balls in decorative individual wrappers, poke them with toothpicks. While holding the lollipop stick or toothpick, submerge the cake ball into the melted chocolate. When lifting it back up, gently lift them in a swirling motion or give them a gentle shake. If you are using toothpicks, remove them from the balls. Add a very small amount of extra melted chocolate to cover the holes. You can use the back of a spoon to evenly spread out any extra coating as well. Place the chocolate covered cake ball in the same place on the waxed paper. Pick up the next one and repeat the dipping until everything is covered.
Summary: Melt the chocolate. Insert sticks into the cake balls. Dip the cake balls. Repeat with the rest.

With your melody in place, you'll want to write a bass part to go with it. Yes, you might not have a bass in your piece (you could be writing for a trumpet quartet for all we know). However, a bassline is for more than just a bass. The bassline refers to any background part for a low pitched instrument. This bassline acts as a sort of spine for the musical piece and provides . A bassline can be simple or it can be complex, can be fast or it can be slow. In some genres of music, the bassline follows a particular pattern, as in jump blues where it is almost always a scale of quarter notes. The only important part is that it fits with and supports the melody you have written. If you didn't start by working with chords, you might want to add some now. Chords will make your song sound more full and complex, although you can leave them out or use only very simple chords if you want a more melancholy, bare sound.  Start by establishing what key your melody was written in. Certain chords sound better with certain keys than others. For example, if your song starts with a C, then a C chord will be a natural place to start. When you switch between chords will really depend on your song, but try to time the changes to significant sounds or changes in the melody. Generally, chord changes will happen on the downbeat, at or towards the beginning of a measure. You can also use a chord change to lead into another chord. For example, in a 4/4 song, you might have one chord on the downbeat of one and then another on 4, before leading into the chord change at one in the next measure. A melody will account for a large portion of a song but many songs also have sections which break from the melody or make use of a second melody. This might be a chorus or a bridge, or even another type of section altogether. Breaks from the melody like this can add a bit of "bang" or drama to your song, so if you're looking for that kind of feeling, consider this break from the melody. Play your melody for other people and get their opinions. You don't have to take all of their ideas but they might see (or rather, hear) things that you don't. If several people give you the same feedback, it might be necessary to make a change to your melody or the additions you made.
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One-sentence summary -- Form a bassline. Add chords if you haven't already. Experiment with other song sections. Try it out on other people.

Problem: Article: Place the butter in a large, heavy skillet and set the pan on the stove over medium-high heat.  Once the butter completely melts, turn the pan to coat the bottom. If desired, you could use canola oil instead of butter. Allow the oil to heat for 30 to 60 seconds, or until it starts shimmering, before turning the pan and coating the bottom. Add the corn kernels to the hot butter in the skillet. Cook, stirring and tossing occasionally, until it becomes lightly and evenly charred.  If using frozen corn, thaw it before adding the corn to the pan. For a fresher alternative, you could use a large, smooth knife to slice the kernels off four or five fresh cobs. The exact amount of cooking time will vary depending on how often you stir the corn and how charred you prefer it. If you toss the corn infrequently, the process should take 6 to 10 minutes. If you stir it frequently, the process may take 15 to 20 minutes. Add the minced garlic and minced jalapeño to the skillet. Stir to incorporate the new ingredients into the corn, then cook for another 30 to 60 seconds.  If you don't wish to use jalapeño, try using a red chile pepper or other small hot pepper. Regardless of the variety you choose, however, you should still remove the seeds and mince the pepper before adding it.  When ready, the pepper and garlic should both seem lightly toasted and more fragrant. Remove the corn from the heat and transfer the mixture to a large mixing bowl. Add the cheese, mayonnaise, cilantro, chili pepper, and lime juice to the bowl, as well. Toss well to combine.  Cotija cheese is the most convention choice, but crumbled Feta cheese would be a good substitute. You could also use grated Romano or grated Parmesan cheese. Adjust the seasonings as needed to match your personal sense of taste. For an interesting variation, you could also mix in other complementary seasonings and ingredients, like salt, green onion, and avocado. Allow the corn mixture to cool slightly, then enjoy it while it's slightly warm to room temperature. Serve with additional cotija cheese or wedges of lime, if desired.
Summary:
Melt the butter. Lightly char the corn. Add the garlic and jalapeño. Toss the corn with the remaining ingredients. Serve warm or at room temperature.