An article by Ribeiro et al. in the European Journal of Lipid Science and Technology said that using hardfats, also known as fully hydrogenated oils, could improve lipid systems in chocolate to protect products from warm temperatures.An article by Ribeiro et al. in the European Journal of Lipid Science and Technology said that using hardfats, also known as fully hydrogenated oils, could improve lipid systems in chocolate to protect products from warm temperatures.
