On Tue, 13 Jan 2004 15:46:00 GMT, "Adam Schwartz"
> wrote:

> I'm planning on making some cherry cordials today, but I only have
>unsweetened chocolate. I will sweeten the chocolate with sugar, but this
>will thicken it considerably, so it will not be pourable even when fully
>melted. What can I use to thin it so that it will still harden for use as
>coating chocolate; shortening, butter, something else? I know it would be
>easier to buy semisweet chocolate, but I'm trying to use what I already
>have.

Do let us know how this turns out. I never use
bitter/unsweetened/baking chocolate for anything but recipes that call
for it specifically.