Cocoa Butter is natural and edible fat present in cocoa beans. Its unique physical and chemical properties such as the melting point, aroma and flavour are not only  advantageous to food but also to pharmaceuticals and cosmetics. Furthermore, it is  one of the most expensive commodity-based vegetable fats available. Cocoa butter can be used as a raw ingredient in the following products  Chocolate  Cocoa butter plays an important role in the texture and melting point of chocolate. Dark chocolate consists of more cocoa mass (cocoa liquor) (approximately 50% of the cocoa mass comprises  butter); therefore less butter is added if compared to milk  chocolate manufacturing:  Confectionery Fillings  Cocoa butter is added when confectionery filling is blended with nuts. It is because oil from the nuts gives the filling a very soft and liquid texture that can be easily migrated. Adding cocoa butter modifies the texture and the chance of fat migration is decreased  Other Applications  Because of the melling characteristic of cocoa butter, it is often used in pharmaceuticals as a base for suppositories. The smooth texture, sweet fragrance and emollient property of cocoa butter  makes it a popular ingredient in cosmetics and skin care products,  such as soaps and lotions.