Cocoa butter replacers

Cocoa butter replacers is simply another name for cocoa butter substitutes: fractionated fats, usually based on palm, palm kernel, coconut, or hydrogenated soybean oils, engineered to replace cocoa butter in confectionery. Unlike equivalents, they make no pretence of matching cocoa butter’s chemistry; they are designed to perform acceptably at lower cost in coatings and compounds. Products using them generally cannot be labelled as chocolate in strict markets. Their behaviour in tempering, bloom, and mouthfeel differs from the real thing, so formulators adjust recipes and processes to suit the substitute fat system.