Question-I want to make Julia's truffles but the only unsweetened chocolate

[melissa-dallas]

I have is a bar of Dagoba 100% cacoa. Do you think this will make them too intense? Should I decrease the unsweetened and add more bittersweet?http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=53997

 

[joe]

Melissa, I use a square of plain old Baker's for the unsweetened. It adds a layer of flavor,

but it's not essential. All bittersweet would probably be fine. When Julia wrote that recipe there weren't many chocolate choices available. I think she was compensating for the lack of character in semi-sweet chocolate.