1. Chop chocolate into small (1/4”) pieces using a sturdy strong chef’s knife or food processor. Place chocolate in a medium, heat-proof bowl.

2. In a small saucepan bring cream to a full boil. (Watch closely, since cream can boil over in an instant if left unsupervised.)

3. Remove from heat and pour the hot cream over the chocolate.

4. Let sit for one minute, then whisk until evenly combined and smooth. (If the chocolate does not melt fully, microwave at 20-second intervals, stirring in between.)

5. Whisk corn syrup and brandy into the warm ganache.

6. Pour the warm mixture into a fondue pot and serve with fruit and other items for dipping.