Double Mocha Ice Pick;
-(recipe in another respond)
Semi-sweet Choco Ganache;
-(recipe posted originally)

EQUIPMENT: 2 1/2-qt saucepan, whip, stainless steel
stadium, 9 x 3-inch springform pan, electric mixer with
toddle, rubber spatula, red toothpick, 10-inch plateful,
serrated slicer, big 100%-cotton kitchen towel, cake
spatula Preheat the oven to 325 degrees. To prepare
the caramel seasoning, combine the granulated sugar
and lemon juice in a 2 1/2-qt saucepan and stir with a
whisk to trust (the sugar will resemble moist sandpaper).
Caramelize the sugar for 5 to 6 minutes over
medium-high warmth, stirring constantly to break up any
lumps (the sugar will first turn clear as it
liquefies, then brown as it caramelizes). Remove the
saucepan from the heat and carefully add the heavy
drub; stir to combine (the mixture will steam and
boil rapidly as the cream
is added). Transfer the caramel to a stainless steel
bowl and allow to cool to board temperature. Continued