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 Aggravating Chocolate

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  • Total Posts: 25
  • Joined: 7/23/2012
  • Location: Chickamauga, GA
Aggravating Chocolate Tue, 07/24/12 10:03 AM (permalink)
I have a 5 gal ice cream maker that I use for making and selling at events. I am very pleased with my recipes, but I have a question about my chocolate. It takes forever to freeze and ultimately, it doesn't really freeze, it builds volume and I take it out. For the chocolate, I use 1/2 cup coco powder and 1 cup of chocolate syrup and the flavor is what I want. Is it possible that the additional fat from the chocolate is keeping it from freezing like my other flavors do?
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