Chocolate Bubble Wrap Garnish: Tape a square of clean, new bubble wrap onto a baking sheet. On the show, we used a 6-by-6-inch square, but cut a piece according to your desired garnish size. Melt some chocolate in a double boiler--squares of baking chocolate work best. Pour the melted chocolate over the bubble wrap, then put it in the fridge to harden. After it cools, peel off the bubble wrap, then break the chocolate into pieces and use to garnish your cupcakes or cake!
Magic Chocolate Sauce: Melt 8 ounces chopped dark chocolate in a double boiler. Then, stir 1/2 cup coconut oil and 2 tablespoons corn syrup into the melted chocolate. To make it easier to pour, you can cool the chocolate sauce and then add it to a squeeze bottle. Pour the sauce over your favorite ice cream and it will harden within 15 to 30 seconds!
Chocolate Candy Cane Hearts: Line a baking sheet with parchment paper. Melt your favorite chocolate in a double boiler, then transfer it to a squeeze bottle. Arrange unwrapped mini candy canes in heart shapes on the baking sheet, then fill the centers with the melted chocolate. Let the hearts harden in the fridge, then remove them from the baking sheet with a spatula.