Melt the first two cocoas with sugar and butter in a double boiler, creaming to a smooth paste. Add all remaining chocolates and continue melting, slowly dribbling the milk into the mixture, stirring constantly until smooth as silk. Cool to room temperature and use for Frozen Hot Chocolate, substituting 1/2 cup milk for 1/2 pint milk. Frozen Hot Chocolate: In a quart blender place all ingredients; blend. As texture smoothens , add more milk or ice to achieve desired consistency. When a thick stage is reached, pour into a grapefruit bowl, top with a mound of whipped cream, sprinkle with grated chocolate. Insert two straws for sipping and an iced teaspoon for devouring. Yield: 1 serving for a chocoholic Per serving: 297 Calories (kcal); 12g Total Fat; (36% calories from fat); 12g Protein; 36g Carbohydrate; 50mg Cholesterol; 193mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 1 1/2 Other Carbohydrates Recipe by: IN FOOD TODAY SHOW #INB189 Converted by MM_Buster v2.0n.