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15 minutes
315 minutes
- 1 pound semisweet chocolate, chopped
- 0.75 cup light corn syrup
- In a large metal bowl set over a pan of simmering water, melt the chocolate until smooth, stirring occasionally. Remove from heat and stir in the corn syrup until the mixture is sticky. Continue stirring until well blended.
- Place the mixture onto a piece of plastic wrap, tightly wrap it, and let it sit at room temperature until firm, preferably overnight. Dust work surfaces with unsweetened cocoa powder to prevent sticking.
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