Hi everyone. I'm new to chocolate and baking in general. I tend to like darker chocolate, but I'm not familiar with percentages. What I usually bought are things simply labeled "dark chocolate" or "dark cooking chocolate", the really, REALLY low quality ones, as those are the only things available in stores.

That's the thing. All the better quality chocolates are sold only online.

Wanting to try better chocolate, I blind bought Callebaut callets online, the 54,5% and 70%. It turned out that the 54,5% is about the most intense chocolate I can personally tolerate, and the 70% is too bitter for me.

I intend to use the chocolates only in baking and/or cooking. What can I do to tone down the bitterness of the 70% chocolate? Thanks in advance.