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?
Are there any other ingredients in the ganache? What is the fat content of the chocolate you’re using? How are you mixing the ganache ingredients?
Have you run any actual aging trials to see what the effects of any potential fat migration might be over different lengths of time?