Applications: Recommended for use as total replacer of cocoa butter in compound chocolate for enrobing, couvertures, solid and hollow moulding. Compound chocolate made will have excellent mouth feel, gloss, melting properties and good resistant against fat bloom it will also form stable crystals on rapid cooling without tempering. Cocoa butter content in the chocolate recipe should not exceed 5% of the total fat content. Therefore, low fat cocoa powder is recommended.