No, this is seriously magical.
From Cafe Fernando
265 grams (9.35 ounces) of any chocolate with at least 70% Cocoa
1 C. Water
Fill a large bowl with ice and water. Set a slightly larger metal bowl on top of this water and ice filled bowl. The bottom of the larger bowl should touch the iced water. Set aside.
In a medium-sized saucepan combine together the chocolate and water. Set the saucepan over medium heat, stirring occasionally, until the chocolate has melted.
Pour the chocolate mixture into the top bowl over the ice water. Whisk with a wire whisk or an electric hand-held mixer until thick -- be careful to keep an eye on the texture of the mixture. (If the mixture becomes grainy, transfer the mixture back to the saucepan and place back over the heat. Heat the mixture until half of the mixture has melted and then transfer back to bowl and whisk again briefly.)
Note that you can add in any flavoring that you'd like and any liqueur in place of the water.
This time two years ago: Gougeres