Ben, we'll leave the corn syrup choice up to you since it's a personal one, but know that the ingredient isn't strictly necessary in the first place. It helps to get an especially smooth and shiny glaze, but you can make a simple ganache of chocolate and cream without it too. If you go with Hershey's cocoa, we'd recommend getting your hands on the special dark version, as it tends to have a much deeper chocolate flavor than their regular unsweetened cocoa is (unsweetened is also key here). Mollie@KAF

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