I have a couple of fruit purée based ganaches in my assortment and I want to smooth them out for a more luxurious mouthfeel . I created them as a non-dairy addition to the assortment so I don't want to add butter. Any ideas what I can do to fatten them up? I thought refined coconut oil but not sure if that would dilute the intense fruit flavor too much . I'm using a ratio of 1500g callebaut 811 to 1000g fruit purée .