Bubble, Bubble, Toil and Trouble

Don't those look good? Here's the backstory:

I had the happy task of picking up a couple of cakes from DeLessio's for a party at work to celebrate selling 1 million copies of our Ivy & Bean series


Don't those cakes look amazing? They were - and DeLessio's also makes this very cool chocolate bubble wrap. That's right, chocolate bubble wrap! In lots of yummy flavors like

*Milk Chocolate with Malt and Croquant
*White chocolate with coffee beans and toasted hazeluts
*Milk Chocolate with peanut butter and croquant
*White Chocolate mint with a bittersweet chocolate

I'd seen this technique on an old TV show called (I think) "Carnival of Dessert" and the visit to DeLessio's reminded me that should give it a try.


I laid a piece of bubble wrap on a sheet of wax paper on a cookie sheet and sprinkled it liberally with cinnamon sugar


I poured melted chocolate over the bubble wrap. Did I mention that in the last couple of weeks I've been given big blocks of Valrhona and TCHO chocolate? I'm a lucky girl!


I spread the chocolate to the edges with a spatula

Then sprinkled some chopped toasted almonds over the whole thing. Popped it into the freezer for about 15 minutes (I think, I got a little distracted by something....) until the chocolate has hardened.

Peel back bubble wrap and just look at all of those fun little holes!


Once the chocolate got back to room temperature, I used a serrated knife to cut it into long triangles. The perfect topper for these scrumptious cupcakes!