Soft texture chocolate

May I know how to get or produced soft texture chocolate in compound

1. Ufuk Ayyıldız reply

   focus on vegetable fats which are used for compound chocolate. As CBRs with low stearin content.

2. Food R&D Emeritus reply

   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 poin…

3. Rakesh Kumar reply

   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 go…

4. Ufuk Ayyıldız reply

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

5. Food R&D Emeritus reply

   [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 los…