Can you use semisweet chocolate squares in a recipe that calls for bittersweet chocolate?

Here's why and what to consider:

* Bittersweet chocolate has a higher percentage of cocoa solids (usually 60-70%) and less sugar compared to semisweet chocolate. This results in a more intense, slightly bitter flavor and a darker color.

* Semisweet chocolate has a lower percentage of cocoa solids (usually 50-60%) and more sugar, leading to a milder, sweeter taste and a lighter color.

Substituting semisweet for bittersweet will:

* Make the recipe sweeter. If you use the same amount of semisweet, the final product will be slightly sweeter than if you used bittersweet.

* Decrease the intensity of the chocolate flavor. The flavor will be less pronounced and less bitter.

* Change the color slightly. The final product might be slightly lighter in color.

How to Adjust:

* Reduce the sugar: If sweetness is a concern, reduce the sugar in your recipe by 1-2 tablespoons.

* Add a pinch of salt: This can help balance the sweetness and enhance the chocolate flavor.

* Use less chocolate: You may need to use slightly less semisweet chocolate than what the recipe calls for to achieve a similar flavor and intensity.

Overall:

While not an exact substitution, you can use semisweet chocolate squares in a recipe calling for bittersweet. Be aware of the potential changes in flavor and adjust accordingly. If you want a truly authentic bittersweet flavor, it's best to use actual bittersweet chocolate.