European legislation allows for replacing up to 5% of cocoa butter with another fat selected from a very short list of alternative fats that have more or less the same melting curve as cocoa butter.

These alternatives are mainly added for technical reasons, such as decreasing the risk of fat blooming.

However, because of the bad press that this technical application received, most Belgian and French couverture producers decided not to use this option.

In our case, all Belcolade chocolates are made with 100% cocoa butter.