This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
The product is a patented, plant-based cocoa butter substitute compound that allows up to 15% cocoa ingredients.
May 15, 2023
Using a cocoa butter substitute to create chocolate compounds can significantly reduce formulation costs for products such as confectionery bars, tablets, and bakery goods.
Intense research and development efforts within and outside the industry provide confectioners with healthier options.
November 20, 2012
If University of Guelph scientists Robert Lencki and John Craven are correct, they’re on the verge of providing chocolatiers with the industry’s version of the Holy Grail: a healthy fat that mimics cocoa butter in taste and functionality.