In a heat-proof bowl set over (but not touching) simmering water, heat the cream and orange zest. Add the chocolate, coffee, Grand Marnier, and corn syrup and stir constantly until the chocolate is just melted and smooth. Keep the chocolate warm in a fondue pot or in a glass bowl set over the simmering water. Serve the warm chocolate with a large plate of long-stemmed strawberries for dipping.
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