To make caramel, combine 1/4 cup sugar, 1 1/2 teaspoons light corn syrup, and 1 tablespoon
water in a heavy saucepan over medium - high heat.
Heat another two tablespoons of olive
oil in a heavy saucepan and cook the other two garlic cloves, finely minced until fragrant.
Combine the chocolates, Grand Marnier, and ancho
powder in a heavy saucepan, and cook over low heat until the chocolate melts, stirring constantly.
In a heavy saucepan cook the morels in butter, stirring, over moderate heat until liquid from morels is evaporated, about 5 minutes.
For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a
simmer in a heavy saucepan.
To make Bean Paste Sauce: Place brown
sugar in heavy saucepan, and melt over medium - low heat, taking care not to burn.
Meanwhile, prepare the butterscotch topping combining butterscotch chips, corn syrup, and
water in a heavy saucepan over low heat.