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.

Best regards,
Bob

Old Fashioned Fudge
(Better Homes and Gardens Cookbook)

2 cups sugar
3/4 cup milk
2 squares (2 oz.) unsweetened chocolate, cut up
1 teaspoon light corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts

Butter sides of a heavy 2-quart saucepan. In it, combine suggar, milk,
chocolate, corn syrup, and dash salt. Cook and stir over medium heat until
sugar disolves and mixture comes to a boil. Continue cooking to 234ºF
(soft-ball stage), stirring only as needed to prevent sticking (mixture
should boil gently over entire surface) Immediately remove from heat; add
butter but do not stir. Cool, without stirring to lukewarm (110ºF), for 30
to 40 minutes. Add vanilla and nuts. Beat vigorously for 7 to 10 minutes
or until fudge becomes very thick and loses its gloss.

Immediately spread into a buttered 9x5x3-inch loaf pan. Score into squares
while warm; cut when firm. Makes about 1 1/4 pounds.