In the Fannie Farmer Baking Book, there's an intriguing recipe for chocolate quick bread (with optional chopped nuts) that calls for unsweetened chocolate. I notice that more newfangled recipes tend not to use unsweetened chocolate---is it because bittersweet is available in better quality? Is there a high quality unsweetened chocolate good for baking that is widely available (e.g. Whole Foods or Trader Joe's)? Alternatively, how much to substitute bittersweet for unsweetened (i.e. reduce sugar, any othe changes?).
Lastly, has anyone made the Fannie Farmer choc quickbread or have a fantastic chocolate quickbread recipe? thanks.