7 oz chopped Raw Honey Cacao Chocolate Bar (approx 2 1/2 chocolate bars)
1/4 cup corn syrup
3/4 cup heavy cream
Prepare by chopping up Raw Honey Cacao Chocolate Bar into small pieces (2 1/2 chocolate bars).
Place chopped chocolate in a bowl.
Mix together corn syrup and heavy cream in a small saucepan over medium-high heat.
Bring to a simmer.
Pour hot cream mixture over the chocolate.
Let stand for 1 minute.
Stir chocolate/cream until smooth and glossy.
Use immediately or refrigerate, rewarming before use.
Tricks of the Trade
Pair with your favorite ice cream and toppings for a decadent sundae! We recommend Jeni's Pistachio & Honey ice cream and a Stroopwafle!