nope
Soy lecithin is an emulsifier, it makes chocolate ingredients "well blended". For example, if you try and mix water and olive oil, you won't be able to do so: you will have oil blobs floating on top of water - that is, these two ingredients cannot be blended together, and some emulsifier is needed to turn water and oil into a uniform mass. The same thing with chocolate: it has cocoa butter, which is hard to blend with other ingredients into a uniform creamy chocolate mass without an emulsifier (soy lecithin).
Chocolate ice cream, chocolate fudge, chocolate ice cream, chocolate fudge Woodside Farm Creamery 1310 Little Baltimore Road Hockessin, DE 19707
Yes, baker's chocolate and unsweetened chocolate are the same.
So when they cook it it won't stick to the pan.
No
Since oil didn't film well, they used chocolate syrup.
Chocolate Syrup was in the oil can.
no
Oil, try it out on a stove.
chocolate syrup
Chocolate syrup