Linked from

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.

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

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

• 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.

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

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