Heat resistant compound chocolate
Hi, I want to make heat resistant compound chocolate drops, I would like your help.
- Food R&D Emeritus reply
The simplest way is to use higher melting point fat....
- Ali hassan reply
@Roy @anonimUser01 if we add High melting point fat in compound chocolate. Won't that be harmful for human beings ?
- Food R&D Emeritus reply
Please explain why you say so....
- Ali hassan reply
Fat being added should be compatible with the human body temp like of mouth and even if melts inside the mouth as temp is higher here than other body parts. Then by going Inside t…
- Food R&D Emeritus reply
A very simplistic understanding. ....😄 Fats regardless of melting point are gradually broken down in your body..please study about the biochemistry and physiology of fat digestio…
- Wayne Van Nieuwenhuizen reply
A starting point is one would need cocoa butter replacement higher melting fats. Higher temp countries have been using them for years, baking compound chips are even higher for ch…
- Wayne Van Nieuwenhuizen reply
Speak to your fat specialist companies in your country. 90% of job done. Commercially a choc chip cookie with hardened chips are very much in demand.
- Abhay Bedre reply
You need to control the shear rate of liquid chocolate to make it bake stable/ Heat resistant.