Check the fountain instructions for measurements/ratios but by adding vegetable oil to the Chocolate Chips when melting prevents them from hardening and allows the chocolate to flow easily.
Well it depends on what you are baking but for most recipes, yes you can us Hershey kisses as a substitute. Just remember that they will make your recipe sweeter and that they are a lot bigger than the small semi sweet chocolate chips.
I'm sorry but no. I called a Hershey rep and she listed their gluten free options, reeces were not included. Hershey's Chocolate Bar Hershey's Chocolate Bar with Almonds (which is good!) Hershey's Kisses (I presume the regular ones only) Jolly Rancher hard candies and lollipops Hershey's Cocoa Hershey's baking chocolate - semi-sweet and unsweetened Hershey's chocolate chips - semi-sweet Hershey's chocolate syrup these were their GF options.
The price of Chocolate Chips will depend upon the store as well as your state however See's Candies charges $6.20 for them off of their website whereas Walmart's site will charge $2.38 for the sugar-free version of Hershey's Semi-Sweet Chocolate Chips.
bitter-sweet dark chocolate
You can use equal substitution between milk chocolate cips and semi-sweet chocolate chips, so 1 cup of either.
Yes.
86 semi-sweet chocolate chips equals 3 squares of semi-sweet baking chocolate.
Um... chocolate? lol specifically milk chocolate, if the recipe really does call for Hershey bars and not baking chocolate, which is usually semi-sweet and not as sweet as milk chocolate.
In cookie recipes, the recipe probably means semi-sweet chocolate chips. Bakers' chocolate, which is usually unsweetened, would be far too bitter. But you have a lot of choices, depending on the taste you want in your cookies. Semi-sweet chocolate chips tend to be the most popular, but you could choose chocolate mint chips, peanut butter, butterscotch, white chocolate chips or chocolate pieces of various sizes, from mini-chips to the larger "chunks."
Any brand will do, and you caneven use semi-sweet chocolate chips!
Chocolate chips (usually) have added stabilisers, to ensure that they remain in "chip" form when they are baked. Quality is often poorer in chocolate chips compared to semi-sweet chocolate; more sugar, fewer cocoa solids etc... Usually cocoa solid content is not listed on chcolate chips (because it's very low). I personally prefer to use semi-sweet or dark choclate, chopped roughly whenever "chocolate chips" are required. (That way you're also more likely to be able to find the chcolate when it's been cooked - chocolate chips seem to disappear). Dark chocolate buttons, if they're a good quality, also work just fine.
When you put the chips in, add sugar.