INGREDIENTS

INSTRUCTIONS

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  1/4 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 4 1/2 tablespoons sugar  plus 2 tablespoons
and 2 teaspoons shortening for 1 bar (4 oz) sweet  baking chocolate.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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