Room temperature stable chocolate

Please house...how can I produce chocolate that will remain stable in room temperature not hard not melted? We want to produce peanuts grits in chocolate with…

1. Food R&D Emeritus reply

   If its a compound coating ,use a higher melting point HPKO ..in your formulation.

2. Igwe reply

   Please Roy can you clarify more for me. I want to mix cocoa powder, milk powder, dates powder and groundnuts grits to produce a snack bar. I want it to be stable not melted at nor…

3. Food R&D Emeritus reply

   Huh..is that how you make it..my suggestion won't work there. I thought you make your own chocolate compound with some HPKO ( melting point 36 to 40C) using a ball mill or refiner…

4. Prakash reply

   fat selection is very important. what kind of chocolate you would like to make compound or real chocolate? what is your preferred temperature? if compound chocolate, HPKST could b…

5. özgür koyun reply

   Hi Morris Espically I want to recommand it 1 you can use the tempering process in the your chcolate product 2 you can change to your recepie about oil İf, you can use my advise in…

6. Kishor reply

   Instead of using raw sugar di caramel coating

7. Food R&D Emeritus reply

   [quote "Adhikari, post:5, topic:10182, full:true"] fat selection is very important. what kind of chocolate you would like to make compound or real chocolate? what is your preferre…

8. Kishor reply

   Fat HPKO 25 Compound chocolate Ball mill temp 90 degree Celsius for 135 mins Molding temp 42 degrees Celsius Cooling tunnel 10 degrees residence time 25 mins