Thanks sebastian for your help
Want to make chocolate paste
Adding any liquid oil will accomplish this for you - the exact amount of which will be up to you to decide in terms of achieving the right consistency. Note: liquid oils are typically more susceptable to oxidation than solid oils, and you'll want to watch that, especially in your hot environment. I might suggest a coconut or palm fraction to begin with.
Can anyone help me make chocolate paste that doesnot hardens like chocolate and can be used to fill in the chocolate shell like a ganache (but without using dairy cream)
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