INGREDIENTS:
- 2 1/2 cups heavy cream
- 1/2 cup light Karo Syrup
- 4 cups Valrhona Dulcey
DIRECTIONS:
Bring cream and light Karo Syrup to a boil. Melt chocolate thoroughly, add hot cream mixture using a whisk, add in small batches and mix slowly until all liquid is fully incorporated with the chocolate. Use a hand blender to fully mix the emulsion properly. Strain and serve warm.