Which ingredient other than dextrose should I use in heat resistant chocolate (chocolate drops - chunks )? Why should I not use dextrose?
Donf use dextrose monohydrate but anhydrous dextrose in chocolate confectionery…The former contains water…
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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 does not freeze. Do you think I should throw in some cocoa butter?
You need to put some sorbitan tristearate…
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I don’t know about sorbitan tristearate I’ll do some research. thanks 