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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