Chocolate Fudge

In a heatproof mixing bowl or a heavy saucepan, combine the cream, sugar, and corn syrup. Place the bowl or the saucepan on the range, over a medium-high heat. Heat the mixture, stirring occasionally, until a sugar (candy) thermometer reads 222 to 224 degrees F.

Add the butter and the two chocolates to the cream and sugar mixture, and continue stirring until the chocolate is melted and all of the ingredients are combines.

Line an 8-inch square pan with plastic wrap, covering the entire surface. Pour in the fudge mixture and smooth it out until it forms a flat sheet. Place the pan in the refrigerator for 1 hour.

Remove the pan from the refrigerator and turn it upside down on a clean cutting surface. Peel the plastic wrap away from the fudge. Slice the fudge into 1-inch squares.

NOTE: The chef heats the ingredients in a restaurant-quality copper bowl because copper is an excellent conductor of heat. The bowl shape is valuable because it has no corners to catch and overheat the mixture. If you use a heavy pot instead of a bowl, make sure to keep stirring in the corners and against the sides to avoid any burning.