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?

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.

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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 fat ( Hardened Palm Kernel oil HPKO) fir compound coating.

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 using this in their compound or real confiseries ( drops , cuvertures etc) to provide more heat resistance .