l for chocolate. It has
almost all the advantages of various vegetable oils. No other oils comparable to it have been found.
Below 15C, cocoa butter is quite firm and brittle. Its melting point is 34-38C, so chocolate is solid
at room temperature, but it melts quickly in the mouth.
Applications:
Cocoa butter is mainly used to make chocolate in Western-style cakes, which can dilute thicker and
drier chocolate products. Cocoa butter is not only widely used in the food industry, but