Warm Glossy Chocolate Sauce:
In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the corn syrup and water. Whisk until smooth and shiny.
Combine all the ingredients in a blender and blend until smooth.
Courtesy of Gale Gand, "American Brasserie" by Gale Gand, Rick Tramonto, Julia Moskin, MacMillian, Publishers, 1997
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