I am working on a recipe for homemade chocolate chips (coconut oil, vanilla, maple syrup, cocoa powder), and I am finding that when the chips are added to cookies, they end up melting completely. The end product tastes fine, but I would like the chips to hold their shape while baking. I am thinking of adding lecithin in to raise the melting temperature, but how much do I add? And is the amount I add independent of whether I use coconut oil or cocoa butter as the base?

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