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. |