Unsweetened chocolate for fudge cake recipe


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I am making nigellas fudge cake recipe which calls for at least 70 percent dark chocolate bar for the fudge icing....question is which one will give the best results...the ones I have looked at are:
1) bakers 100 percent cent cacao unsweetened chocolate bar
2) ghirardelli 100 percent unsweetened premium baking
3) Green and blacks 70 percent baking bar
4) Guittard 100 cacao unsweetened baking bar
5) Chocolat Madagascar 70percent single origin chocolate

The recipe doesn't specify unsweetened but I think it makes sense as I am adding icing sugar

Which bar will give me the richest deepest chocolate flavour? Will 100 percent cocoa be too bitter or should I stick to the original 70 percent in the recipe?

Will it make a difference if I use semi sweetened baking bar?
 
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I am making nigellas fudge cake recipe which calls for at least 70 percent dark chocolate bar for the fudge icing....question is which one will give the best results...the ones I have looked at are:
1) bakers 100 percent cent cacao unsweetened chocolate bar
2) ghirardelli 100 percent unsweetened premium baking
3) Green and blacks 70 percent baking bar
4) Guittard 100 cacao unsweetened baking bar
5) Chocolat Madagascar 70percent single origin chocolate

The recipe doesn't specify unsweetened but I think it makes sense as I am adding icing sugar

Which bar will give me the richest deepest chocolate flavour? Will 100 percent cocoa be too bitter or should I stick to the original 70 percent in the recipe?

Will it make a difference if I use semi sweetened baking bar?
TBH, don’t waste your money on the good quality chocolate if you are making a butter and icing sugar icing. Just buy a semi-sweet chocolate like Ghirardelli. I don’t mean to sound rude, but those icings are greasy and cloyingly sweet. Adults don’t like them, and even some children won‘t eat them.

If you want to use a quality chocolate, then make a quality icing like Italian or Swiss meringue buttercream.
 

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