I am a Canadian currently living in Australia, and from time to time enjoy making 'canadian recipes'.
I am dying to make a few Canadian desserts, which have chocolate in the recipe. The recipes usually list semi-sweet, bitter-sweet or unsweetened chocolate as the ingredient. Now if I were in Canada I would be using my Baker's Secret Chocolate squares, but unfortunately, Australian's do not have such distinction in their cooking chocolate. We only have milk, dark or white chocolate available.
Can anyone please tell me what chocolate is suitable to use to replace semi-sweet, bitter-sweet or unsweetened chocolate?