30 minutes ago, porfyra said:Just found a recipe online, it only uses melted chocolate and coconut oil. i 'll try it out once i manage, maybe i 'll try coconut oil vs cocoa butter to compare . i 'll keep u posted about the results when I do it
https://sweettraveller.wordpress.com/2012/07/04/pave-de-geneve/
Coconut oil might be successful in getting a soft texture. A so-called meltaway has a texture like what you are describing: Mix 500g dark chocolate and 150g (refined) coconut oil. Flavoring, such as peppermint oil, can be added. Stir mixture to temper it. I think a meltaway sometimes has an oily mouth feel to it, and so generally prefer a butter ganache (see next paragraph). Cocoa butter will not help achieve a softer texture as it makes a chocolate mixture firmer as it hardens.
An alternative approach, brought to mind from something Kerry wrote about the Geerts recipe, is a butter ganache: Soften butter, beat it with glucose or fondant, add tempered chocolate, plus flavoring if you wish. Depending on the flavoring you add, this will have a shelf life of many weeks.
