1/2 pound bittersweet chocolate, preferably 70% Cordillera 2 tablespoons corn syrup 1/4 pound (1 stick) plus 2 tablespoons butter, cubed 2 tablespoons brandy

Step 1 Cut the chocolate into 2-inch pieces. In a heatproof bowl, melt the chocolate with corn syrup and butter over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off the heat, stir in brandy and let mixture stand over warm water until ready to use.

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