Chocolate Sauce

Generally speaking I try to avoid using corn syrup. However, I haven't yet found a substitute for a chocolate sauce that remains liquid at room temperature. I wonder what the sweetness difference is between honey or maple syrup is, and how much of their flavour comes through when mixed in the the chocolate? Corn syrup is sweet but has no other flavour. Maybe agave syrup? I believe in the edict "Avoid, don't eliminate". This is from Fran Bigelow's book Pure Chocolate.
Dutch-processed cocoa powder is recommended here because it is de-bittered therefore is milder.

1 cup heavy cream
¾ cup sugar
½ cup corn syrup (try substituting with Golden Syrup)
¾ cup Dutch-processed cocoa powder, sifted into a mixing bowl

1. In a saucepan stir together cream and sugar; heat gently 'til sugar dissolves. Stir in the corn syrup and bring just to a boil.
2. Remove from heat and pour in ½ of the mixture into the sifted cocoa; whisk until smooth, then add the remaining sweet cream and whisk again until smooth.
3. To make sure there are no lumps, pass through a fine-meshed sieve back into the saucepan. Put over low heat and slowly cook until there are large bubbles that begin to break the surface and the chocolate is glossy, about 5 minutes.
4. Remove from heat and allow to cool a bit. Serve warm or store in the refrigerator for as long as two weeks.