I want to try a chili recipe that includes cocoa powder and brown sugar. But since I have not bought a can of cocoa in the last 30 years I do not see myself using it in the future. I do have some good bittersweet/semisweet bar chocolate. Should I consider subbing in some of the bar chocolate for the cocoa and brown sugar? Offhand I would say what I have is at least 70% chocolate.