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Icing for Eclairs

1 cup sugar, 5 tablespoons cold water, 1 ounce Walter Baker & Co.'s Premium No. 1 Chocolate.

Put sugar and water in saucepan, stir until sugar is dissolved, and cook without stirring until mixture, when tried in cold water, will form a syrup thick enough to coat the finger but not thick enough to form a jelly-like ball. Turn on a platter, let stand until cooled slightly, then stir with a wooden spoon until white and creamy. Add melted chocolate and stir until mixed. Put in saucepan placed over larger saucepan of boiling water, and beat until of right consistency to spread. To coat eclairs, it is best to apply icing with a butter brush.