Coconut Oil Ganache - How to prevent oil migration
Looking for some help on preventing oil migration when using coconut oil as the fat in Dark Chocolate ganache. A client is specifically asking for the base to be coconut oil. I have made a test batch and there are oil spots forming as it hardens. Worried that once I cap the shells the shells will get soft. Any ideas to prevent the oil from migrating from the fillings to the shell?