Chocolate substitute for cocoa butter refers to the food with chocolate flavor and characteristics, which takes white sugar or sweetener and cocoa butter substitute as the main raw materials, with or without cocoa products, dairy products and food additives.

According to national regulations, in chocolate processing and production, as long as the added oil is not cocoa butter, it is collectively called cocoa butter substitute, such as coconut oil, palm oil, corn oil, salad oil and so on. And all chocolates with oil content greater than 5% should be collectively referred to as cocoa butter chocolate.

Cocoa butter substitutes are produced by hydrogenation process, which will produce trans fatty acids, which is harmful to human health. However, the cocoa butter substitute in chocolate is not the raw material of cocoa butter substitute, but the general name of all oils except cocoa butter.