What are you going to use it in? Depending on the application, you might be able to use melted choc. frosting.
No problem.
You can even use semi-sweet chocolate chips if you have them on hand. 8 ounces (by weight) of chocolate to 1 cup of a cream is a good ratio. If you need more you can double it. It's good on ice cream so if you have extra it's never a bad thing. Make sure you use no more than a semi-sweet chocolate.. milk chocolate won't work unless you cut out some of the cream and even then it's really sweet. Good luck!
Start with a 1 to 1 ratio of choc, and H cream. Bring the cream to a simmer, and pour over your chunked up choc to melt the choc. To make shiny put in a tad of corn syrup.
Mike
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