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?

1. Food R&D Emeritus reply

   Donf use dextrose monohydrate but anhydrous dextrose in chocolate confectionery..The former contains water...

2. cemile reply

   One 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 d…

3. Food R&D Emeritus reply

   You need to put some sorbitan tristearate..

4. cemile reply

   I don't know about sorbitan tristearate I'll do some research. thanks ☺️