Yes You Can , That Is What I Use Every Time I Make Them
No they don't, try mixing in some semen instead
Yes
You can but it's not a good substitution in baking. You really need bittersweet or dark chocolate to give the chocolate intensity, which becomes diluted in baking recipes.
It is difficult to actually change the type of chocolate it is. Instead, you can add some cream and a little sugar to lighten and sweeten the taste up.
bittersweet chocolate is a sweetened chocolate that's heavy on the cocoa solids and light on the sugar, giving it a rich, intense chocolate flavor. Many pastry chefs prefer bittersweet to semi-sweet or sweet chocolate, but the three can be used interchangeably in most recipes. The best bittersweet chocolates contain at least 50% cocoa solids. Substitutes:semi-sweet chocolate (Very similar, but bittersweet chocolate usually has more chocolate liquor. To make semisweet chocolate more like bittersweet chocolate, add some unsweetened chocolate or cocoa powder to it.) OR sweet chocolate Courtesy of The Cook's Thesaurus website, substitutions! Here's the link: http://www.foodsubs.com/Chocvan.html or another handy link: http://www.landolakes.com/tips/ShowIngredient.cfm?IngredientID=8
Whether chocolate chips can be used in place of a chocolate bar depends entirely on the recipe. If the chocolate bar is broken or chopped up, and the chips are the same type of chocolate - milk, semi-sweet or bittersweet - then the chips probably would be a good substitute.
Anything that is not pre-packaged is considered to be homemade in cooking. Homemade soup is made with fresh vegetables instead of canned.
no
yes
butter or margarine.
I would probably put it in the fridge instead
It depends on what your making, but you could usually use chocolate chips or chunked chocolate.