Cocoa butter

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cocoa butter The fat from the cocoa bean, used in chocolate manufacture and in pharmaceuticals; it has a low sharp melting point, between 31 and 35 ° C, so it melts in the mouth; mostly 2‐oleopalmitostearin.

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co·coa but·ter • n. a fatty substance obtained from cocoa beans and used esp. in the manufacture of confectionery and cosmetics.

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cacao butter See cocoa butter.