I was recently speaking to a friend in London who had been looking, to no avail, for high quality unsweetened chocolate with which to make a dessert with Splenda. In NY, I can easily find Valhrona and Callebaut unsweetened chocolate - she resorted to paying an exorbitant amount for some Baker's brand chocolate. Fortuitously, I found a link to baking supplies in London on the International Board. The man I spoke to at the shop said that in England, they don't make a distinction between sweetened and unsweetened, b/c chocolate has a natural sugar content, which I was aware of, and that he never really understood the American distinction. I explained that here, unsweetened referred to chocolate to which no sugar has been added. He suggested their Callebaut 70% cocoa solids, which is called "plain".
Can anyone elucidate further on this? I don't want to steer my friend wrong in terms of added sugar content.