"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.
>
> Best regards,
> Bob

Don't take this the wrong way, but, wouldn't it be simpler to just use a
recipe calling for bittersweet chocolate to begin with? This is the best
fudge I've ever made and it uses enough bittersweet chocolate to make a good
size dent in your stash :-)

Classic Fudge with Espresso and Hazelnuts

Note: You can make this plain by omitting the nuts and espresso, or leave
just one of them in for something altogether different. One time I made it
with the espresso and added coarsely chopped espresso beans for a lovely
crunch and a nice balance. You can also sub toasted, chopped almonds for the
hazelnuts.

Equipment: 9x13 inch baking pan, lined with foil, that extends over one edge
(for easy removal of cooled fudge); buttered baking sheet; 4 qt heavy bottom
saucepan; candy thermometer, and instant read thermometer; glass of warm
water.
1 1/2 Tbsp espresso powder
1 1/2 cups (12 oz) half & half
4 cups (28 oz) pure cane sugar *
1/2 cup (5.5 oz) light corn syrup
1/4 tsp salt
12 ounces bittersweet chocolate, finely chopped
4 Tbsp (2 oz) unsalted butter, cut into 1/2" pieces
1 Tbsp pure vanilla extract
1 cup hazelnuts, toasted, peeled, and coarsely chopped

* as I've posted before, cane sugar is the most reliable for candy making.
If it doesn't say cane sugar it is likely to be beet sugar, which tastes off
when cooked and can cause crystallization problems in candy making.

In a saucepan, combine the espresso powder and half & half. Add sugar, corn
syrup, and salt and place pan over med heat. Cook, stirring, constantly for
5 minutes or until the sugar is *completely* dissolved. Remove the pan from
the heat and blend in the chocolate, stirring until completely melted and
smooth. Brush down the sides of the pan with a pastry brush dipped in water,
to prevent sugar crystals.

Return to heat, and place a candy thermometer in the pan. Over med heat,
bring to a boil. Cook, without stirring, until it reaches 238*f. Remove the
pan from the heat, then remove the thermometer from the pan, immediately
placing it upright in a glass of warm water.

Immediately pour the fudge into a buttered sheet pan. Do not scrape the pan,
as tempted as you will be to do it. Dot with the butter. Let cool until it
registers 110*f. on instant read thermometer.(About 20-30 min).

Transfer the cooled fudge to the bowl of your mixer, and attach the paddle
attachment. Add vanilla and beat the mixture on med-low until it thickens
and loses it's shine, around 5 min, more or less. Immediately add nuts if
using. You may need to knead them in by hand.

Turn into prepared pan. Use your fingertips to press into the corners. Place
the pan of fudge on a cooling rack and let set at room temp 1-2 hours, until
completely cool. Invert onto serving plate and cut into squares.


Enjoy!
kimberly