yes it is
Bittersweet Chocolate - This is a sweetened chocolate that's heavy on the cocoa solids and light on the sugar, giving it a rich, intense chocolate flavor. The best bittersweet chocolates contain at least 50% cocoa solids. Unsweetened Chocolate - Is unadulterated chocolate is bitter and unpalatable by itself. Some cooks prefer to use it over sweetened chocolate because it gives them better control of the sweetness and flavor of the product. Many pastry chefs prefer bittersweet to semi-sweet or sweet chocolate, but the three can be used interchangeably in most recipes. So yes one may exchange the chocolates, you may have to adjust the sugar used.
You can't. You could reduce the amount of sugar in the recipe for the sugar in the chocolate, but you wouldn't have as much chocolate flavor and the end product would not be acceptable. You can't add more semi sweet chocolate because of the fat in the chocolate and the end product would be too heavy.`
Dutch Process Cocoa is the same as Alkalized unsweetened Cocoa Powder that has been treated with an alkali to neutralize its natural acidity. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficients quantities used. Unsweetened cocoa has complex chocolate flavor while dutch process is darker and more mellow. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa is ued in recipes calling for baking soda, it creates a leavening action that casused the batter to rise when placed in the oven. To substitute Dutch Process with Unsweetened Cocoa: 3 tablespoons unsweetened cocoa powder plus a pinch (1/8) teaspoon baking soda for every 1-ounce of Dutch Process Cocoa called for in the recipe. To Substitue Unsweetened Cocoa with Dutch Process Substiture equal amounts of Dutch Process for the Unsweetened and leave out any baking soda that is called for in the recipe.
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