Cocoa Butter Replacer, or CBR, is a class of fats produced from the body and mass of the Palm fruit. They are not lauric fats but specially fractionated and partially hydrogenated oils that have a wide usage application in manufacture of chocolates and processed dairy products.

CBRs are generally more tolerant to mixture with cocoa butter and can constitute as much as 20% of the fat phase in such applications. Traditional CBRs had the disadvantage of having high trans-isomer contents which made them label unfriendly but interesterification advances have eased this problem. An Interesterified fat is a type of oil where the fatty acids have been moved from one triglyceride molecule to another. This is generally done to modify the melting point, slow rancidification, and create an oil more suitable for deep frying or making palatable margarine with low saturated fat content and producing low trans CBR.

CBRs are a great alternative to cocoa butter because they, like CBS, are non-tempering fats and are easy to work with but have a higher tolerance to other fats such as cocoa butter and have a higher melting point which makes them more versatile in warmer climates than cocoa butter.