Hello Alex:

I went to the website you gave me Chocosphere or something close to
that. I looked around and found that Valrhona has a Chuao chocolate.
However the Chuao chocolate is Bittersweet. The recipe I have calls
for unsweetened. Now there is a whole bunch of terms that seem to
describe the same.
What do all those things mean anyway?

Unsweetened
Bittersweet
Semi-sweet
Bitter

Are these things describing the same thing or different things. I
know what unsweetened means (that there was no sweetener added).
Please help, everytime I decode one system, another crazy code word
appears.

Eddy

Porcelana - the purest Criollo, also the one with the mildest flavour.
Extraordinarily delicate. Don't bake it in anything - this one is best
eaten straight.

Chuao - undeniably the most powerful, very "dark" in flavour. A legendary
chocolate. Incredibly versatile: works well for straight eating, baking,
ice cream, milk chocolate, you name it. Some people find its distinctive
bitter finish jarring.

Carenero Superior - has an unmistakeable "tropical" flavour to it, complex
and bold. It's acquired a stellar reputation in the last few years, which
is by and large deserved.

Ocumare - commonly crossbred with Forasteros. The purebreed is a fairly
mild, somewhat earthy/woody chocolate. A natural fit for brown sugar.

Java - actually, a region more than a type, but most cocoa sold
specifically as "Java" is Criollo. Sharp and spicy, quite unlike the 4
above. It's got a creamy finish reminiscent of Porcelana, which makes it
the ideal bean for milk chocolate, as many manufacturers indeed use.

Guasare - brand new and not so developed. I've not seen a pure Guasare bar
yet. Earthy and deep, somewhat similar to Ocumare. El Rey may be
experimenting with it.