THE BEST CHOCOLATE DIP By Elise Gerdes Adapted from seriouseats.com Makes 2 cups 1/2 pound dark chocolate (66%–72%) finely chopped 1 cup refined coconut oil 6 tablespoons light (clear) corn syrup 1. Combine chocolate, oil, and corn syrup in a microwave-safe bowl. 2. Microwave on half power in 15 second bursts, stirring with a spoon 3–4 tim es until the chocolate is completely melted. If ove r-heated, the chocolate may break, forming brown speckles in the sauce. If this happens, blend the cho colate in a blender on high speed for 30 seconds to re-e mulsify the sauce. 3. Transfer the chocolate dip to a squeeze bottle or container, and store at roo m temperature, stirring with a spoon if it separates. 4. For best results, let the dip harden on ice cream for 30 seconds before eating.
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