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Chocolate Sauce

Editor's note: The recipe and introductory text below are excerpted from Thomas Keller's Bouchon. A straightforward ganache—chocolate and cream — with a two-to-one ratio of cream to chocolate. Some sugar, in the form of corn syrup, is added, primarily for consistency. The chocolate sauce is only as good as the chocolate you use, so use the best you can.

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This image may contain Drink Food Hot Chocolate Dessert Cup Chocolate Beverage and Ketchup
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