When sugar and cacao butter are added it yields eating chocolate.
French lip-salve is said to contain alum, in fine powder; and German lip-salve is said to be made of cacao butter.
On the Continent the small amount of cacao butter which the shell contains is extracted from it by volatile solvents.
Stearine alone is, perhaps, a better substance than cacao butter for making suppositories.
During the war America appeared for the first time in her history as an exporter of cacao butter.
When part of the fat (cacao butter) is taken away the residue may be made to yield cocoa.
cacao butter runs hot from the presses as an amber-coloured oil, and after nitration, sets to a pale golden yellow wax-like fat.
For tablets that are not to be kept for any length of time, cacao butter is preferable, as it melts readily and is digestible.
Thus there was plenty of cacao butter available at a time when other fats were scarce.