To mind, they are close enough that I would just substitute 1 for 1 the 72% for unsweetened chocolate. The end result might be a bit sweeter, but I wouldn't worry about that.
You could reduce the sugar just a bit if you were concerned. How much would depend on the recipe and also, generally, what it is that you are making. ;o)
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You could reduce the sugar just a bit if you were concerned. How much would depend on the recipe and also, generally, what it is that you are making. ;o)