ANSWER

Generally, chocolate manufacturers use vegetable fats such as palm oil and shea butter as cocoa butter replacers (Talbot, 2015).

A new review has demonstrated that a blend of mango seed fat and palm stearin is also feasible as a fat replacer in chocolate. This blend (with a ratio of 10 to 25% palm stearin) has a lower cost comparative to commercial cocoa butter while having the desired taste of cocoa butter (Shelke, 2016; Jahurul et al., 2014).

References

Jahurul, M. H. A., Zaidul., I. S., Nik, N. N. A., Sahena, F., Kamaruzzaman, B. Y., Ghafoor, K. & Omar, A. K. M. (2014). Cocoa butter replacers from blends of mango seed fat extracted by supercritical carbon dioxide and palm stearin. Food Research International, 65, 401-406.

Shelke, K. (2016). Fat Replacers: Prepared Foods Nutra Solutions.

Talbot, G. (2015). Specialty oils and fats in food and nutrition (pp. 222- 237). Cambridge: Woodhead Publishing.