bittersweet is different.

bittersweet and semi-sweet have the same basic ingriedents except that semi-sweet has more sugar.

unsweetened chocolate is about 50% cocoa butter and chocolate "liquor" (which is made from the coco bean). Bittersweet contains about 35-50% of this liquor and and throws in a bunch of cocoa butter, milk and sugar. Semi-sweet follows the same structure as bittersweet but contains more sugar.

Something else entirely. However, this page seems to indicate that semi-sweet and bittersweet chocolate are interchangeable texture-wise, but that bittersweet chocolate has more of a chocolatey flavor.

You could try using the semi-sweet and cutting out some of the sugar in the recipe. Of course, a trial run would be in order.

I bought the semi-sweet, hoping it would make a good substitution. If I can't find the bittersweet, it will have to do.

There's no sugar in the recipe, only butter and whipped cream, framboise, chocolate crumbs, blackberries and rapsberries.

This is one expensive recipe. I had to buy a whole bottle of framboise though I only needed 2 tbsps. The fruit cost a good bit too. But I wanted to make it once even if I never do again.

Mmm. My suggestion would be for you to mail me loads of different types of chocolate and I'll test them all for you. I'll let you know which is the most suitable.

Nthing semi-sweet.

I went to a Chanukah chocolate tasting at my synagogue and the woman who led it made it clear that if milk and dark were tried at the same time, milk should be last... "the milk solids don't mesh with the dark" (sic)