Ingredients
Butter
Butter is made from fresh or soured cream and must contain at least 80% fat by law. The remaining 20% is composed of milk solids and water.
For baking, ONLY use butter in the stick form. Whipped butter has air beaten into it and cannot be directly substituted for stick butter.
The CHIPITS RECIPES uses regular stick butter that contains salt in all recipe development and testing. Unsalted butter may be substituted for regular butter with little difference in the overall taste of the recipe.
Margarine
Margarine must contain 80% vegetable fat by law. It is often made from soybean, canola and corn oils. Because margarine is made from vegetable oil, it contains less saturated fat than butter.
For baking, ONLY use margarine in stick form. The softer margarine found in tubs may have air beaten in to it which will negatively affect the outcome of your recipe.
Margarine made with 80% fat is the only acceptable substitution for butter. Read package labels carefully. Many products will look like margarine, but they are actually spreads.
Spreads
Spreads contain less than 80% fat by weight. Water typically replaces the fat in spreads. DO NOT use spreads in baking unless a recipe calls for a specific type of spread. For example, 1/2 cup (120 Milliliters) 60% vegetable oil spread.
Reduced-Calorie or Low-Fat Butter or Margarine
These products have considerably less fat than regular butter or margarine and usually contain added water and air. Unless a recipe specifically lists these products, do not use them for baking as poor quality and texture will occur.
Measuring Butter or Margarine
It is easiest to measure butter or margarine by using the tablespoon and cup indicators on the wrappers. If your butter wrapper doesn't list tablespoons and cups, use the following guidelines: 1/4 cup equals 4 tablespoons (60 Milliliters) or 1/2 stick, 1/3 cup equals 5 tablespoons plus 1 teaspoon (80 Milliliters), 1/2 cup equals 8 tablespoons (120 Milliliters) or 1 stick.
Melting
Visit the techniques section for a variety of information about melting our baking chips and baking chocolate.
Storage
Chocolate products will stay fresh for well over a year if stored in a cool, dry place (65-70 degrees F / 18-21 degrees Celcius) It's a good idea to keep an eye on the temperature and humidity. Bloom, the gray-white film that sometimes appears on chocolate bars and chips, occurs when chocolate is exposed to varying temperatures. It does not affect the taste or quality of the chocolate.
Substitutions
HERSHEY'S® Cocoa can be used as an easy substitute for most forms of baking chocolate and even baking chips called for in recipes. Use the following chart as a guideline for your needs:
Storage
HERSHEY'S® Cocoa keeps very well when stored at room temperature in the original container. It retains its freshness and quality without refrigeration.
When storing HERSHEY'S® Cocoa, avoid contact with moisture and/or high heat. Both can cause clumping and gray discolouration, although neither affect cocoa flavour or quality.
