COCOA-BUTTER

the oil, or fat, extracted from the cocoa-bean. It has high commercial value. The greater part of it is employed in confectionery, especially in covered candies such as chocolate creams, but a considerable quantity is used in the druggist’s trade—in the manufacture of toilet preparations and cosmetics, and also in the natural form without change or addition whenever the requirements call for a pure fat that will melt at the temperature of the body and that will retain its sweetne indefinitely. Swi ‘‘white chocolate’’—apart from milk-chocolate types—is cocoa-butter sweetened either with sugar or with sweet chestnut-meal. _: