I've never been much of a pastry chef, but I'm making a Thanksgiving dessert that calls for bittersweet chocolate. Locally, I can source Valhrona or Callebaut unsweetened, but not bittersweet. Two questions: Which of those two brands is better, and how much sugar do I need to add to get to the bittersweet (or even semi-sweet) stage? Thanks! (Oh, and can I make curry with that?)
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