"zxcvbob" > wrote in message
...
> I've asked this here before in a little different context, but I've never
> received an answer.
>
> I have a couple of kilos of dark bittersweet chocolate, and I've been just
> nibbling on it for a year or two and have only managed to dent it. I have
> recipes that use Baker's cooking chocolate, and I wonder what the
> conversion is to use bittersweet chocolate in place of unsweetened bitter
> choocolate? I'd like to use some of this good chocolate to make fudge.
> Thanks.
>

There will be no texture or performance difference but the
bittersweet will of course be slightly sweeter so you want to
monitor the taste as you go, possibly reducing the sugar to
about 3/4 quantity and add from there as you go. The bittersweet
chocolate (really, almost any decent chocolate) will taste so
much better than the Baker's that you will be very happy with
the results.

pavane