Chris wrote:

> "zxcvbob" > wrote in message
> ...
>
>>I've asked this here before in a little different context, but I've never
>>received an answer.
>
>
> Well, our normal baking chocolate is unsweetened, so it should be a 1:1
> ratio.
>
> Or sweeten it as you like.
>
>
The Callebaut bittersweet chocolate is sweetened (a little), and I don't
know how much extra chocolate I need to use to compensate when replacing
unsweetened chocolate. The difference in sugar in the recipe should be
insignificant.

Bob