I plan to use plain vegetable oil on making chocolate fillings for candies.. what is the difference if i just melt vegetable fat? Would it have any effect to my filling? I tried it once. It made my filling hard when i used the melted one. why is that so? and what is the more advisable kind and procedure in making chocolate fillings?What is the difference between plain vegetable oil and melted hydrogenated vegetable oil?
The hydrogenated vegetable oil goes back into a solid state at room temperature. If a recipe calls for liquid oil, the texture and consistency will be different, especially if the food is allowed to cool.
Hydrogenated oil is bad for you anyway (trans fats). You are better off with plain vegetable oil.
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