Re: how do you turn a recipe into a chemical conmpund formula

Susan,
creating a chemical formula from a recipe is generally very difficult.  
The reason for this is that your ingredients are generally not pur 
chemicals, but mixtures of many chemicals (for example, chocolate).  Some 
exceptions exist, though.  The process of baking is fairly well understood 
chemically, and can be explained with chemical reactions.  Ditto that for 
brewing of beer.

In the case you describe, there will undoubtedly be chemistry occurring 
upon mixing the melted chocolate with the corn syrup.  At the point of 
mixing, you've already warmed up the chocolate, which makes the molecules 
in the chocolate more mobile, less strongly bound to each other (similar 
to melting of ice).  Then, by adding the corn syrup, I suspect you've 
either diluted the chocolate enough that the substances within chocolate 
that help it harden (probably the fats, which are solids at room temp) are 
now farther apart (making it more difficult for them to condense) or now 
have some chemical interaction with the corn syrup (probably now an 
emulsion, or highly interacting mixture).

Try a search for food + chemistry + whatever else with an online bookstore 
(amazon.com, for example).  Harold McGee, for example, has written a nice 
book titled something like "the lore of the kitchen: on food and cooking".

Good luck.
please email me if you have further questions.

Mike