Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?
Which raw materials should I use in drop chocolate so that the drop chocolate does not melt in the cake?
- Joshua Miguel Cruz reply
Good day Cemile, You can try and use a fat that has higher melting points so that when you incorporate them in your batter before baking, it will not melt during baking.
- Yuri Nasbath reply
If it's used as coating inclusion of higher melting point fat that is compatible with your chocolate is the best step.Non lauric Cocoa butter extenders for real chocolates, Lauric…
- Fatih Altunbay reply
Sorry for being late , there are special type of palm kernel fractions . You will find Hepa 60 as a commercial name , that is derivates of Tristearat . So generally producers are…