1.   Combine butter, semisweet chocolate chips and unsweetened chocolate in a heavy medium saucepan.

2.   For brown frosting, stir a little grated unsweetened chocolate into hot frosting until chocolate melts.

3.   He makes a bastilla of pigeon but adds cherries and unsweetened Manjari chocolate, as if it came from Mexico, not Morocco.

4.   In a large microwave-safe bowl, combine unsweetened chocolate, butter and sugar.

5.   In large microwave-safe bowl, combine unsweetened chocolate and butter.

6.   It is a fascinating cuisine, one known for its moles, which are rich sauces made of chilies, nuts, seeds and sometimes unsweetened chocolate.

7.   It is a fascinating cuisine, one known for its moles, rich sauces made of chiles, nuts, seeds and sometimes unsweetened chocolate.

8.   Melt unsweetened chocolate in top of a double boiler set over barely simmering, not boiling water, stirring until smooth.

9.   Melt half the chips, unsweetened chocolate and butter in top of a double-boiler, stirring until smooth.

10.   Put butter and unsweetened chocolate in a large heatproof container set over but not touching, a saucepan of barely simmering water.