4 ounces unsweetened chocolate
4 ounces bittersweet chocolate (70% cacao)
8 Tbs. softened butter
2 Tbs. Lyle's Golden Syrup
Melt the chocolate in the top pan of a double-boiler. Stir constantly while melting. When the chocolate is almost completely melted, remove the top pan and continue stirring until completely melted and smooth. Add the butter, a tablespoon at a time. Add the syrup. Cool to glazing consistency.
