In a large saucepan, combine the cream, butter, cocoa, and corn syrup and bring to a simmer over medium heat. Remove from the heat.
Put the chopped chocolate in a large bowl. Add the hot cream mixture and let sit for 2 minutes, then wisk until the chocolate is melted and smooth. Add the vanilla and almond extracts and wisk to blend. Cover and refregerate until needed(up to three days.) Yeilds about eight cups