Re: Trying to convert a recipe (chocolate)

[Guest guest]

Squares of chocolate are generally an ounce each. Using this rule, I have

successfully substituted semi-sweet chocolate chips for squares of

chocolate (a cup of chips is six ounces.) Technically, there is a

difference in the chocolates; as I recall, melted semisweet chocolate is

slightly higher in fat and therefore more viscous. It worked in the recipes

I tried, though.

Can't help you about Choco Bake, though; I didn't even know that they still

made it. I would assume is contains a tropical fat with a low melting point

or something chemical, to keep it liquid at room temperature. You could try

reading the nutrition info on the packages, comparing fat per gram and so on

between the two kinds of chocolate. You could adjust other fats in the

recipe, for example, to compensate for higher fat levels in the chocobake

(if it turns out that there are higher fat levels....)

Lorilyn