Abstract
By its nature ambient, chocolate-based confectionery requires the use of many types of specialty fats. Although not specifically considered in this book as a “specialty” fat, cocoa butter is the base of much chocolate confectionery. Other specialty fats are used as equivalents or substitutes for cocoa butter. These are based on exotic tropical oils such as shea, illipe, sal, kokum, mango kernel, and coconut, but can also be based on various types of structured triglycerides. Nut oils are also important in confectionery as nuts are widely used either as inclusions or as nut pastes. Essential oils such as mint, orange, and lemon oils also provide flavor.
Published Version
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