Glaçage au Chocolat

• 455 grams (1 pound) semisweet or bittersweet chocolate, chopped into small pieces
• 330

Prepare your mise en place.

Fill a saucepan large enough to allow your heat-proof bowl to fit snugly into it without touching the water with about 7.5 centimeters (3 inches) of water. Place it over high heat and bring to a boil. Immediately remove the pan from the heat.

Combine the chocolate, butter, and corn syrup in the heat-proof bowl and, using a wooden spoon, stir to