Nadine Tallon wrote:
You could just use coconut oil.
Copha is hydrogenated coconut oil, so it's a bad trans-fat.
Copha is what makes it set, I think using coconut oil would make it too runny, making it more like a sauce. I dont know of anything else that would make the chocolate firm.
I have found out that you can use cocoa butter in chocolate making (pure vegetable fat, 100% cholesterol free and vegan) but dont know where to buy it from as of yet.