As a child, my relationship with unsweet baker’s chocolate was one of suspicion. Why would they take something sweet and delicious like chocolate and make it bitter? I remember one December, when my very organized father uncharacteristically forgot that the chocolate he was melting in a double boiler on the stove was unsweetened and thoughtfully offered for me to lick the spoon. The sharpness that hit my expectant middle-schooler palate was disappointing, to say the least.
Now I can appreciate that unsweetened chocolate has a place — and its place is atop the delectable treat my dad was making that
