Because the two fats do not co-crystallise. CBS is built on lauric triglycerides from palm kernel oil, while cocoa butter is built on symmetrical C16 and C18 triglycerides, and mixing them produces a eutectic effect: the blend softens and melts lower than either fat alone, and the product blooms. Above roughly five percent cocoa butter the effect becomes visible.
2
Does CBS need tempering?
No, and that is its main processing advantage. Cocoa butter is polymorphic and must be tempered through a controlled heating and cooling cycle to reach the stable Form V crystal. CBS crystallises directly into a stable form, so coatings can be cooled straight from the melt, removing a tempering machine and a process step from the line.
3
What cocoa powder should be used with CBS?
A low-fat grade. Ordinary cocoa powder retains residual cocoa butter, and that cocoa butter will trigger the same incompatibility as adding it deliberately. Using a low-fat or highly defatted cocoa powder keeps the cocoa butter contribution below the threshold at which softening and bloom occur.
4
Can a product made with CBS be labelled chocolate?
In most jurisdictions, no. Compositional standards for chocolate generally require cocoa butter as the only or principal fat, and products using lauric substitutes must be described as compound coating, chocolate-flavoured coating or a similar term. The applicable rules differ by market and must be checked for the destination.
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