Soft texture chocolate

focus on vegetable fats which are used for compound chocolate.

As CBRs with low stearin content.

Now I goi it what the OP means is fluid chocolate which needs fat with slip melting point not higher than 35C..
I had made before filling chocolate compound with Slip melting point around 32C..

Thank you for ur insight now I have tried CBR and cbs which has low melting point than usual I have been using, problem is I'm losing the taste of chocolate but yes texture was good , taste was so bad ....

Try another brand, high quality, change amount, be sure it is pure palm kernel fat.

[quote="Rakesh, post:4, topic:10846, full:true"]
Thank you for ur insight now I have tried CBR and cbs which has low melting point than usual I have been using, problem is I'm losing the taste of chocolate but yes texture was good , taste was so bad ....
[/quote]

If you are losing the taste its because of higher melting point of the ordinary .If the melting point Is lower ,the flavor release is easily discerned.
Lauric fats like from HPKO and CNO ..which have sharp melting point as they don't undergo multiple fat crystal transformation like cocoa butter equivalent vegetables fat is best suited..
The slip melting point here is the determining factor and the fat type..