After the success of the Medovik, I'm working on a new project and I'd like some help with one of the components.
It's an entremet, with flavours based around coconut, pineapple, rum and vanilla. I want to add a layer of croustillant using white chocolate, pailleté feuilletine and desiccated coconut, but the only recipes I have include praliné paste, which is a flavour I'd rather not introduce.
The challenge is getting the consistency right- I need it to be firm enough to hold up inside the cake, but not so firm it causes a debacle when cutting it. I was thinking of adding neutral oil to soften it, but I have no idea of the ratio to use.
Has anyone done this before, or has experience softening chocolate?