Yes. This substitution can also be found on each HERSHEY'S Cocoa can. 3 level tablespoons of cocoa plus 1 tablespoon shortening equals 1 ounce of unsweetened baking chocolate.

Many people don't realize that cocoa and therefore chocolate products deliver many naturally occurring compounds similar to other foods in a healthy, plant-based diet. Some of these beneficial compounds are minerals such as calcium, potassium, magnesium and copper. Much of the current research is focused on another group of compounds called flavanols. Because of their molecular structure, many compounds in the flavanol family can act as antioxidants.

Generally cocoa (Dutch-processed) gives the best flavor impact in baking. In ganache (heavy cream and chocolate) or chocolate cream pie, where the chocolate is the main ingredient and does not get subjected to long heating, bittersweet chocolate is a good choice. Brand of chocolate is entirely a matter of personal preference. What tastes good by itself will also taste good when mixed with other ingredients. You be the judge!

Simply the cooled and hardened version of chocolate liquor. It is used primarily as an ingredient in recipes as by itself it does not taste very nice.

This is too complex an issue for a machine, and INSIGHT will not attempt to think it through for you. However INSIGHT does give you the tools to juggle recipes to achieve a specific oxide formula. It provides tutorials that specifically deal with this and reference materials to help you develop the skills you need to substitute materials. It is important to note that substitution is usually a matter of mineralogy and physical properties as well as chemistry (INSIGHT considers only chemistry).

Yes, we allow substitutes any time. Please provide substitute's name and address in advance or at the door.

Good question! It's not that the non-organically-grown is not vegan, but there are ethical issues around the production of chocolate and cocoa. For more about this, see the article by John Robbins here. Organic is not necessarily fair-trade (see the article), but, if you can't find fair-trade chocolate and cocoa, organic at least does not endanger the workers with pesticides. Alot of us use chocolate chips for for cooking and baking. Cocoa butter is vegan.

Chocolate contains caffeine and theobromine, between 0.3% (milk chocolate) and 0.7% (bittersweet), mainly in the form of caffein. Caffeine, theobromine, and theophylline (in tea) are chemical compounds with closely related structures and similar pharmacological properties. They are all members of the class of compounds known as methylxanthines. They occur in many common food plants, such as coffee, tea, cocoa, mate (a South American drink), and cola.

Cocoa is finely pulverised de-fatted, roasted CACAO kernels, to which natural and artificial spices and flavours may be added. It is commercially manufactured by pumping hot CHOCOLATE liquor (semi-liquid ground cacao kernels) into hydraulic cage presses where, under extreme pressure, part of the fat, or cocoa butter, is removed. The fat content of cocoa varies from less than 10% to 22% or more for breakfast or high fat cocoa.

We do not recommend substituting NESTLÉ CARNATION COFFEE-MATE liquid for milk in a recipe because its performance may affect the results.

Thanks to the foodie revolution, those days are fast disappearing. Walk down your grocery store's bakery aisle now, and you'll find not just your old-fashioned semi-sweet chips, but a dizzying array of other flavors in chip form. There are peanut butter chips, which taste great right out of the bag, white chocolate chips, dark chocolate chips, toffee chips, chips based on candy bars like Butterfinger and many, many more.

A recipe must contain ingredients and the directions for assembling those ingredients. A recipe may contain your suggestions or comments relevant to that recipe. From time to time the Lead Moderator may decide to post an article explaining a recipe or technique in more detail. For this newsgroup, a recipe is defined as a list of ingredients with a set of instructions on how to put those ingredients together.

You can also access our recipe sections. These are at www.vrg.org/recipes and www.vrg.org/journal. VRG also publishes several cookbooks including Simply Vegan, Conveniently Vegan, Meatless Meals for Working People, The Lowfat Jewish Vegetarian Cookbook, Vegan Handbook, and more. You can also go to the search engine of your choice and type in "vegetarian recipes" and you will discover thousands of websites.

Salsas are usually mixtures of acid and low-acid ingredients; they are an example of an acidified food. The specific recipe, and sometimes preparation method, will determine if a salsa can be processed in a boiling water canner or a pressure canner. A process must be scientifically determined for each recipe. To can salsa at home, use our recipes for Hot Chile Salsa or Mexican Tomato Sauce. Your county Extension agent may have additional tested recipes for salsas.

Absolutely not. The human body is the only "manufacturer" of this precious fluid---literally, the "Liquid of Life."

A substitute check is a legally sanctioned document about the size of a "business" check that can be provided to a paying bank or consumer in lieu of an original check that has been truncated along the collection stream. A substitute check is considered the legal equivalent of its original check for all purposes and reasons, including proof of payment.

Milk chocolate is definitely out. Dairy-free (dark) chocolate is best avoided due to the high saturated fat and sugar content. However, since cocoa beans are NOT a legume, some members treat themselves to a nibble of dark chocolate (Green & Black's organic Maya Gold for one) in moderation! Use your discretion, and check labels carefully. Top

OR Use the Interactive Catalog. Go to the Interactive Product Index, then search by means of the characteristics (top right). Unless you have a very specific application, it is highly likely that your search will suggest alternates. Check the Dictionary of Terms in the Resource Center. There's also a list of specific links that can give you more information. Reference Links Where can I buy Cole Hersee parts? For Original Equipment Manufacturers: Check the Cole Hersee Rep List.

Cocoa is available two ways: 1) "natural"; and 2) "alkalized" which is also known as "dutched" or "dutch process." Natural cocoa has nothing added to it and retains its rich, slightly bitter taste. Alkalized or dutched cocoa uses hydroxide to neutralize the acids in the cocoa, producing a less bitter and smoother taste. Both taste profiles are useful and recipes will often specify one type or the other, especially for baked items. For AH!LASKA products, we use only natural cocoa. Back to top