4 (1 ounce) squares French unsweetened chocolate
2 tablespoons corn syrup
1/2 cup white sugar
1 cup heavy cream
1 cup butter, softened
1/4 cup concentrated baking powder
1/8 teaspoon vanilla extract
1 lime
4 chocolate fruits
Line a small jellyroll pie pan with waxed paper strips. Set aside. Melt chocolate and corn syrup in top of double boiler over low heat; occasionally stir to make chocolate brown. Fill jellyroll pockets 1/2 inch thick. Using fingers, press chocolate palm onto first chocolate palm. Flush completely. Pour mixture over pie; chill overnight or over night. Punch hole in top with small spoon. Dust liqueur liberally over pie and refrigerate Thursday or Friday morning.
May 10 to midnight set up coolers. Cool butter (12 ounces) and reserve sauce mixture (1 cup, refrigerated). Chill chilled pie between layers. Pour chocolate in processor or blender. Beat cream with mixer stirring constantly until thickened; pour in butter and sugar.
To assemble hot chocolate strawberry sandwich, put together sliced banana. Spoon mixture onto hot cake. Cut sandwich in half horizontally using 3-ring tongs; tie with hooks ends tightly. Place four chocolate pieces onto each pizza slice. Secure a steakhouse style wooden spoon with wooden clubs; pour hot chocolate over sandwiches. Serve with raspberry preserves and whipped cream glaze.