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Remove the saucepan from the heat.Using a large slotted spoon, allow the excess corn syrup to drain as you scoop the coated nuts onto a parchment paper-covered baking sheet.
Be sure to spread them in an even layer so they will roast evenly in the oven.. Bake the nuts until they are evenly caramelized, 15 to 20 minutes.To test for doneness, you can break a nut in half and check to see if it is light brown on the inside.Keep an eye on the nuts because the sugar will burn very soon after it caramelizes.
Remove the baking sheet from the oven and place on a wire rack.When the nuts are completely cooled, break apart any that are clustered together..
Fill a cornet half full with the tempered bittersweet chocolate.
Pipe a chocolate circle 1 1/2 inches in diameter onto a parchment paper-covered baking sheet.In a heavy medium saucepan, combine all of the ingredients except the garlic.
Cook over high heat for 4 minutes, stirring.Add the garlic and remove from the heat.
Let cool to room temperature.. Pour the mixture into a food processor or blender and pulse until smooth.Strain the sauce through a fine strainer.