Hi, Mark. A 52% chocolate has a lot of other variables in it. Without knowing what is making up the other 48% (sugar? cocoa butter? milk solids? lecithin? Some of each, and which proportion?) it is difficult to advise. That formula will determine the rapidity with which chocolate blooms or melts. I don't know what the application is that you are planning, but as a last resort you could try adding another fat with a higher melting point. That could be something like a high-ratio shortening, or a food grade paraffin. Write to us if you want to share more details and I will do my best. In the meantime, if you don't have a copy, I highly recommend Peter Greweling's Chocolates and Confections as a reference work for chocolate. Susan

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