Why do other companies use vegetable fats instead of cocoa butter?

Many companies, including most nutrition companies, substitute vegetable fats (usually palm kernel oil) for cocoa butter in order to save money and time, and to extend the shelf life of their products. Real chocolate must be tempered, and tempering takes time, costs money, and requires expertise.

Our competitors will tell you that substituting vegetable fats is necessary. Some will even say that cocao butter melts at room temperature, and is therefore an impractical ingredient choice. The truth is that cocoa butter melts at body temperature, giving REAL chocolate its rich, creamy, melts-in-your-mouth texture. The chocolate-flavored vegetable fat coatings may save manufacturers time and money, but these waxy chocolate knock-offs are no match for real, delicious chocolate.