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The 18 pages that link to Cocoa butter, each with the reason it gives.

• Saturated fatRelated: Its mixture of saturated and unsaturated fatty acids gives chocolate characteristic firmness and melting behavior.

• Crystal polymorphismRelated: Tempering controls which cocoa-butter polymorph forms in finished chocolate.

• ChocolateRelated: Its fat crystals govern chocolate’s snap, gloss, and melt.

• Stearic acidBroader topic: It is a plant-derived fat notably rich in stearic acid.

• Cocoa powderRelated: Pressing removes this fat, setting the powder’s residual fat content.

• Chocolate temperingBroader topic: Its crystallization behavior is the material basis of tempering.

• Cocoa productionBroader topic: Its separation and recombination determine texture and flow in chocolate products.

• Milk chocolateRelated: Its fat crystals give milk chocolate its snap and melt.

• TheobromineCompared with: Unlike cacao solids, cocoa butter contains little theobromine.

• CocoaBroader topic: Pressing cocoa liquor separates this fat from the remaining cocoa solids.

• Hot chocolateRelated: Its proportion affects the drink’s richness and how melted chocolate feels.

• White chocolateRelated: It supplies white chocolate’s characteristic melt and is its defining cacao ingredient.

• Dark chocolateRelated: Its crystalline structure gives dark chocolate a firm snap and smooth melt.

• Theobroma cacaoBroader topic: It is the tree’s valuable fat fraction, separated during cocoa processing.

• Arachidic acidRelated: Arachidic acid is one of the fatty acids found in this plant fat.

• Candy barBroader topic: Its melting behavior helps give chocolate coatings their firmness and mouthfeel.

• Chocolate barRelated: Its crystallization helps give a chocolate bar a firm snap and glossy surface.

• Chocolate cakeBroader topic: Its melting behavior affects the richness and texture of cakes made with chocolate.