Cocoa butter substitute chocolate has added cocoa butter substitute. Cocoa butter substitute is an artificial stearin that can melt rapidly. Its triglyceride composition is completely different from that of natural cocoa butter, but its physical properties are close to that of natural cocoa butter. Because there is no need to adjust the temperature when making chocolate, it is also called non-temperature-adjusted stearin, which is also different from cocoa butter. Different types of raw oil can be used for processing, which can be divided into lauric stearate and non-lauric stearate. Chocolate products made from cocoa butter substitutes have good surface gloss and long-term retention. There is no greasy feeling at the entrance. Will not cause frost on the surface due to temperature difference.

However, after eating cocoa butter, it is not easy to be absorbed by the human body and is easy to cause obesity.

So don't buy chocolate or cocoa butter.

Non-cocoa butter chocolate is made from natural cocoa beans. Cocoa butter has high purity, good taste, easy to be absorbed and digested by human body, and not easy to cause obesity.