Although Cocoa Butter is the optimal ingredient in production of chocolates, but it exerts certain restrictions on the manufacturers as well. Aside from the higher price, cocoa butter is hard to use. In order to form uniform crystallization which is necessary to achieve a smooth and shiny surface, it requires tempering which is a labor and time intensive process and it is also susceptible to become too soft in warmer climates.

CBS, Cocoa Butter Substitute, is a fat extracted from the Kernel of palm fruit. It is a lauric based oil and is produced by fractionation and hydrogenation of palm kernel fractionate.
CBS, generally has a very similar melting and physical profile to cocoa butter but does not require tempering and because of the lower Iodine Index and higher degree of saturation is not as susceptible to oxidation as cocoa butter. It does have some limitations, however. It cannot tolerate to be mixed with non-lauric fat components at more than 5% and it will acquire a soapy taste when exposed to moisture. A good CBS has a bland taste and is free of unpleasant odors.

CBS can be used in production of compound chocolates in shaped forms with fruits and nuts fillings and in enrobing applications such as wafers and cakes and biscuits. An anti-blooming agent such as STS usually is added to CBS to prevent blooming.
CBS also has an appropriate SFC profile that makes it a perfect candidate to be used in fat phase of products such as whipping cream and processed chesses.