Owing to the high cost of cocoa butter, [13] [14] substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate. The EU requires that alternative fats not exceed 5% of the total fat content. [11]

Cocoa butter typically has a melting point of around 34–38°C (93–100°F), so chocolate is solid at room temperature but readily melts once inside the mouth. Cocoa butter displays polymorphism, having different crystalline forms with different melting points. Conventionally the assignment of cocoa butter crystalline forms uses the nomenclature of Wille and Lutton [19] with forms I, II, III, IV, V and VI having melting points 17.3,23.3,25.5,27.5,33.8, and 36.3°C (63.1,73.9,77.9,81.5,92.8, and 97.3°F), respectively. The production of chocolate aims to crystallise the chocolate so that the cocoa butter is predominantly in form V, which is the most stable form that can be obtained from melted cocoa butter. (Form VI either develops in solid cocoa butter after long storage, or is obtained by crystallisation from solvents). A uniform form V crystal structure will result in smooth texture, sheen, and snap. This structure is obtained by chocolate tempering. Melting the cocoa butter in chocolate and then allowing it to solidify without tempering leads to the formation of unstable polymorphic forms of cocoa butter. This can easily happen when chocolate bars are allowed to melt in a hot room and leads to the formation of white patches on the surface of the chocolate called fat bloom or chocolate bloom. [3] Further reading [ edit ]

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Skrzypiec, Marcin (12 January 2016). "Can Cocoa Powder Go Bad?". Can It Go Bad? . Retrieved 10 March 2022. Lonchampt, P.; Hartel Richard, W. (2004). "Fat bloom in chocolate and compound coatings". European Journal of Lipid Science and Technology. 106 (4): 241–274. doi: 10.1002/ejlt.200400938. Liendo, Rigel; Padilla, Fanny C.; Quintana, Agricia (November 1997). "Characterization of cocoa butter extracted from Criollo cultivars of Theobroma cacao L.". Food Research International. 30 (9): 727–731. doi: 10.1016/S0963-9969(98)00025-8. PMID 11048595.

I have used the Queen Elizabeth hand and body cream for 2 years now. I have always used it for my face and it did wonders! Composition of the Cocoa Bean". Hershey Center for Health & Nutrition . Retrieved 20 November 2012. Moriarty, Andrew. "Cocoa Price: The full story behind the cocoa bean price increase". www.mintecglobal.com . Retrieved 10 March 2022. One cell study suggests that cocoa polyphenols improved skin elasticity and skin aging and suggested that cocoa butter may enhance these effects. However, this was a small-scale study, and scientists need to carry out more research before they know the exact effects of cocoa butter on the skin. 2. Moisturizing the skin

Queen Elizabeth Cocoa Butter Ingredients:

Cocoa butter pressing". The Grenada Chocolate Company. Archived from the original on 6 October 2007. I’m happy to try out this lotion as it has helped me to clear up my stretch marks, brighten my skin complexion, soften and smoothen my hands and body, restores moisture to my skin. Queen Elizabeth Cocoa Butter Hand and Body Cream a blend of natural cocoa butter and pure lanolin in a non-greasy moisturizing base.