Abstract
Chocolate and confection are the largest commercial applications for cocoa butter. This chapter presents that it seems that better quality and healthier chocolate can be manufactured by incorporation of nutritional additives into the chocolate matrix of the cocoa butter. Vitamins, nutraceuticals, etc., can be now introduced into the chocolate without causing any severe taste and organoleptic alternations. The use of novel natural carriers will facilitate such improvements. Expansion of global markets of both cocoa butter and compound coatings would have a strong influence on the future research of cocoa butter and other confectionery fats. While the market opportunities in mature confectionery markets might differ from market opportunities in developing confectionery markets, both markets share similar technical challenges. Overcoming barriers to market growth due to technical gaps, and not the gaps themselves, would differentiate research priorities between the two markets.
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