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Chocolate field glossary

Cocoa butter

Cacao's natural fat, responsible for chocolate's flow, crystallization, gloss, snap and melt.

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Related terms

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TemperingControlled heating, cooling and agitation used to encourage stable cocoa-butter crystals.↗CrystallizationThe organization of cocoa-butter molecules into solid crystal structures with different properties.↗Fat bloomPale haze or streaks caused when fats move or cocoa-butter crystals reorganize.↗
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