How can I flavor chocolate without changing its texture?

I bought flavored oils, but they make the chocolate kind of mushy. I'm looking to make little solid raspberry flavored chocolates for our restaurant. Any help would be appreciated. Thank you.How can I flavor chocolate without changing its texture?
The process that gives chocolate it's texture is 'tempering'.





This is where the chocolate is heated above 51 degree C, then cooled to around 23 degree then heated to around 28 degree C. It really depends on the type of chocolate.





When doing this by hand the chocolate is folded on a marble slab but it takes many years to train people.





If you don't temper properly you will end up with a mixture of crystals (yes, solid chocolate is crystalline) and a soft, dull, and fudgey texture. Not nice (also may bloom - white deposit on surface of chocolate).





Finally make sure you add oil based flavours. Mix water with melted chocolate and you will end up with a solid mess that will probably mean throwing the pan away.





I would bother - get into the shops and find a flavoured chocolate you like.How can I flavor chocolate without changing its texture?
I think you need the chocolate to cool a little before adding the flavored oils to it.
Use a concentrated flavoring like vanilla. Don't just throw in raw ingredients. Have you tried making truffles out of ganache, chocolate mixed with whipping cream and rolled in nuts or cocoa.

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