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?