Sally Flanagan wrote:

> Thanks to whoever it was that put the chocolate recipe.  It was great!  We
> added roasted soybeans to it and it tasted wonderful!!  But I accidentally
> lost the recipe, could someone please send it too me again?  Thanks
>
> --Sally (Peter two and a  half, allergic to milk, eggs, peanuts)

That's funny.  I made it two nights ago and found it didn't taste very nice at
all.  It tasted like plain old dark chocolate and was chalky, which is fine if
you like chalky dark chocolate.  Recipe attached.

Cathy

HERSHEY’S MILK FREE CHOCOLATE

One eight-ounce package Hershey's Unsweetened Baking Chocolate (broken
into pieces)

One-fourth cup plus one teaspoon of shortening

One-eighth teaspoon vanilla extract

Two cups confectioner's sugar

In medium bowl, microwave chocolate and shortening on high for
one-and-a-half to two minutes, until mixture is melted and smooth when
stirred.  Add vanilla extract.  Gradually stir in confectioner's sugar.
If mixture becomes too thick, knead with clean hands.  Spread out in
pan.  Cover tightly; refrigerate until firm.  Break into pieces.  Store,
well covered, in refrigerator.