Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks)? Why should I not use dextrose?
Use of dextrose in heat resistant chocolate
Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks)? Why should I not use dextrose?
Food R&D Emeritus reply
postedDonf use dextrose monohydrate but anhydrous dextrose in chocolate confectionery..The former contains water...
cemile reply
postedOne more question 😊 I have a temper problem with dark heat resistant chocolate chips. temper (2.1-2.3) . The tunnel exit is fine, but I'm worried about its whitening. Chocolate does not freeze. Do you think I should throw in some cocoa butter?
Food R&D Emeritus reply
postedYou need to put some sorbitan tristearate..
cemile reply
postedI don't know about sorbitan tristearate I'll do some research. thanks ☺️