Cocoa butter substitute is an artificial edible oil, which is used to make chocolate and cocoa powder instead of cocoa butter. Cocoa butter is extracted from vegetable oil. At present, many generations of cocoa butter are palm kernel hard oil extracted from palm kernel oil and refined by special hydrogenation. Because natural cocoa butter is extracted from cocoa nuts, the cost is high, and its melting point is about 34-38 degrees Celsius, so it is not easy to store at room temperature, so some chocolate manufacturers will add some cocoa butter substitutes to reduce the cost and improve the solidification degree. However, because of its high melting point, although it is easier to preserve, it is more difficult to melt in the mouth and its taste is not as good as that of natural cocoa butter, so it is not very popular.