Palmy MM series of fats are called cocoa butter equivalents (CBE) and they are made entirely from vegetable origin by way of sophisticated fractionation processes.

They are very close to cocoa butter in its physiochemical characteristics and thus show excellent compatibility with cocoa butter. In other words, Palmy MM series may replace cocoa butter at any ratio. When mixed with more than 3% in chocolate, Palmy MM series will show excellent anti-blooming effect. In addition, they will impart ideal properties to chocolate products such as excellent snappiness, sharp melting behaviour, good heat resistance and long shelf life.