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?
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Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks)? Why should I not use dextrose?
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Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks)? Why should I not use dextrose?