Instructions

1. Take the bottom half of the two double boilers and fill a third of the way with water. Place on the edge of the stove and bring the water to a boil. Once the water reaches a roiling boil, lower the heat and keep the water at a simmer.

2. Place the top half of the double boilers in place and let them warm to the temperature of the water.

3. Pick up the blocks of chocolate and, keeping them in separate piles, break the one big chunk into many smaller pieces.

4. Place a small amount of butter in each of the double boilers and allow it to melt. Once the butter has melted, begin to add pieces of the chocolate slowly to the pot and stir slowly as the chocolate melts. Continue adding until you have melted all of the chocolate. You will now have one pot with white chocolate and one with milk chocolate, both melted.

5. Stir the pots to mix the small amount of butter into the melted chocolate so that it is no longer visible.

6. Using a small amount of butter, coat the pan with a thin layer to make the removal of the cooled chocolate easier.

7. Remove the tops of both double boilers and carefully pour the contents into the pan. As you pour slowly, move the two pots about so that the two kinds of chocolate intermingle in the bottom of the pan. Using a spatula, scrape the last of the chocolates from the pots and set them aside.

8. Using the blades of the two knives, as the chocolates begin to harden in the pan, run the knives back and forth through the two types of chocolate, until there is a swirl effect showing on the top of the chocolate.

9. Set the pan aside to cool for about an hour. To harden the chocolate further you may place the pan with a cover over it in the refrigerator. When the chocolate is cooled and hard, carefully remove it from the pan and then you may break it into pieces and arrange in a candy dish.