Chocolate Frosting

Couverture is chocolate with a high proportion of cocoa butter. Break the chocolate into small pieces and cut the butter into chunks. Place both in a double boiler. Melt slowly and stir until fully mixed. Prepare a bowl with *very* cold water and set the boiler insert in it. Working quickly, stir the mixture round in the pot, pulling some up the sides. When the frosting on the sides just begins to solidify, incorporate it back into the chocolate at the bottom of the pot and immediately pull the pot out of the cold water. The frosting will be ready to spread at this point.