sweetestlorraine

LOL, Jenni I'll be running a few tests this coming week... will post photos (of successes and failures).

Rona, yes- it mostly is. However, the oil I posted about- "Nutri-Oil"- is not virgin. The virgin coconut oils they have here all have a VERY strong coconut flavor, so I wouldn't use it unless I was doing something coconut flavored (say, a German Chocolate Spread?...)

Thanks so much for all the feedback! If my experiments are a success, I'd love to add the spread to my product line, for sale. I did see some High Oleic Palm Oil at the supermarket- is that similar to the Sunflower variety? It is, however, liquid at room temperature. What we have an abundance of here is Coconut Oil. There's a local product, called "Nutri-Oil Coconut Oil" that is solid at room temperature, and has been processed to not have any coconutty flavor. I'm thinking of trying that. Here are its properties, from the manufacturer's website: Nutri-Oil It is a pure vegetable oil made from coconut oil that is naturally rich in Medium Chain Triglycerides. Packaging Information: Fat: 71-72% Moisture: 24-26% Salt: 1.7-1.8% Shelf life: 4 months at 2-10C

Thanks for replying, guys Sebastian, I'm wondering if regular Palm Oil or Sunflower Oil (like from the supermarket) would work? I wouldn't know where to source a fractionated palm kernel oil, or anhydrous milk fat where I live (the Philippines). Of course, that means that Coconut Oil is very readily available to me- but I worry about the spread taking on a Coconutty flavor.

I'm trying to create a chocolate spread out of Callebaut Milk Chocolate callets- ideally something with pretty good (refrigerated) shelf-life. So I want to stay away from cream or butter. Would it just be a matter of melting the callets down and mixing in some shortening? Or a flavorless oil? Would love to hear your ideas on this.