sorry i don't have formulas for you, but maybe you can find them in the internet like the other information. i only know what i learned thru practical work in chocolate and pastry school.
"it's possible by:
-minimize the use of products with high in water
-stabilize recipe with glucose, invert sugar, sorbitol
-use more cocoa solids
-lower storage temperatures
i would not use is freezer because mould is warm and because of that when you put it in the freezer there will be moisture already inside the mould and bloom afterwards for sure.
also after closing the box you have different temperature and…"
"it is actually not correct to talk about 'tempering' because it's not the temperature but mainly the crystals that we need in chocolate and those right crystals form when you give the chocolate movement or motion.
if you pour…"