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Cocoa Butter is the fat derived from the fruit of the tree species Theobroma cacao, which literally means food of the gods. It belongs to the group of fats called vegetable butters and it is by far the most important confectionery fat because of its unique flavour and mouth feel.

CB has a slip melting point of about 35C, IV 34 -38 and fatty acid composition of about 26% C16:0 (palmitic acid), 34% C18:0 (stearic acid), 35% C18:1 (oleic acid) and others 5%. The main origin of CB in world commerce is West Africa. Malaysian/ Indonesian CB is harder and South American origin is softer. CB crystallises in up to six unstable forms and in use it has to be taken through a tempering cycle.

Its main application is in chocolate where the only other fat allowed to be added are milk fat. Some countries also allow 5% of certain vegetable fats, in practice however only a few specially formulated fats called CBE are fully compatible with it.