On Sun, 25 Apr 2004 16:56:31 -0500, zxcvbob >
wrote:

>The problem is if the recipe calls for bakers chocolate and you want to
>use good chocolate -- which usually has some sugar in it. I have a
>large block of fancy bittersweet chocolate, and I don't know how to use
>it except for nibbling.

Go to epicurious.com. Enter "bittersweet" into the recipe search. 543
hits from Gourmet and Bon App. Bittersweet chocolate is similar in
composition to semi-sweet (just with less sugar), and can be used in
many recipes calling for semi-sweet. Knock yourself out! And put down
that bare chocolate. :-)