Cocoa butter is a traditional fat used in the production of chocolate. It is the preferred fat because of its desirable characteristics, which include glossiness and snap ability as well as sensory attributes (such as mouth feel and flavour release), that are imparted to the end product, chocolate (Ozan et al., 2008, Lipp et al., 2001, Shukla, 1995). Its characteristic of being solid and crystalline at 20ºC while being capable of melting in the mouth at body temperature makes cocoa butter an outstanding fat for chocolate. However, it is not cost effective because of the uncertainty in its supply (as a result of low productivity, pest attacks and difficulties in cultivation of cocoa) (Tchobo et al., 2009, Abigor et al., 2003, Lipp and Anklam, 1998). In this regard, many researches have been carried out to produce cocoa butter alternatives (CBA). Currently, CBA from vegetable oils and fats, especially from palm oil, palm kernel oil and their fractions, are very popular in the market. One particular segment of CBA called cocoa butter equivalent (CBE) is attracting much interest as it has similar physical and chemical properties as cocoa butter. Hence, it is 100% compatible for blending with cocoa butter.