Bumping this back up. Made this for the first time today, and they set like, INSTANTLY! I used my stash of baby food containers as molds. This is awesome! The DH had insisted on getting a dozen krispy kremes since we were down by the shop, and...even though Im not a fan of donuts, much less the sugar-coated diabetes bombs KK makes, the heart covered box has been staring at me all day. This recipe will keep me on the straight and narrow.

But question about baking chocolate vs cocoa pwdr. This site (an absolutle plethora of chocolate info) told me the following:

http://www.baking911.com/pantry/chocolate_types.htm

'
You can use cocoa powder in place of baking chocolate by melting one tablespoon unsalted butter or vegetable oil with three tablespoons of cocoa for each ounce of baking chocolate required. '

so, using baking chocolate, how much would I use per T of cocoa? The recipe came out ok, but I would like to optomize if possible.

Anothr site said 6Tcocoa plus 2T oil = 2 Sq bakingchocolate.

that means 2+1 = 1 sq. doesnt seem like enough.