Baking with chocolate

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For unsweetened baking chocolate: substitute 3 level tablespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 1 tablespoon shortening or oil for each 1 ounce square or bar of baking chocolate.

For pre-melted unsweetened chocolate: substitute 3 level tablespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 1 tablespoon oil or melted shortening for each 1 ounce envelope of melted chocolate.

For semi-sweet chocolate: substitute 6 level talbespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 7 tablespons sugar plus ¼ cup shortening for 1 cup (6 oz) semi-sweet chips or 6 squares or bars (6 oz) semi-sweet baking chocolate.

For sweet baking chocolate: substitute 3 level tablespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 4½ tablespoons sugar plus 2 tablespoons and 2 teaspoons shortening for 1 bar (4 oz) sweet baking chocolate.

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