We make a chocolate sauce comprised of melted Callebaut dark chocolate, 1/2 and 1/2, and brandy.
Once it cools to room temperature, it pours perfectly from the squeeze bottle. But then the next day, it's too thick and must be gently warmed. Every subsequent day it gets progressively thicker. I've tried adding corn syrup, but that doesn't help.
What is going on?
I don't think it's a matter of evaporation since the squeeze bottle lid has only a small hole in it.