Cocoa butter, the fat found in chocolate, is particularly complicated.

可可脂是巧克力中的一种脂肪，特别复杂。

This occurs when cocoa butter fats separate from cocoa, says Cassell.

Cassell 说，当可可脂与可可分离时，就会发生这种情况。

It has a chocolate surface and is covered with cocoa butter.

表面是巧克力，外层覆盖了可可脂。

The new process left behind a bunch of cocoa butter, which they used to make eating chocolates.

新工艺留下了一堆可可脂，他们用它来制作巧克力。

The hunk of cocoa mass from before is mixed with the cocoa butter that was squeezed out.

之前的可可团大块和挤出来的可可脂混在一起。

The main byproduct was cocoa butter, which Cadbury began selling as eating chocolates, chocolate-covered nougats, bonbons, caramels, and more.

主要副产品是可可脂，卡德伯里开始将其作为食用巧克力、覆盖巧克力的牛轧糖、夹心糖等销售。

After being processed into cocoa solids, cocoa butter and combined with sugar and sometimes dairy, chocolate is the result.

在加工成可可块、可可脂，并与糖（有时是乳制品）结合后，就得到了巧克力。

The effect would allow chocolatiers to cut cocoa butter by 10 to 20 percent and still not clog the pipes.

这一结果使巧克力生产商在减少10—20%可可脂的情况下不会堵塞管道。

The paste is then enriched with extra cocoa butter. Next, it is sweetened with sugar and usually flavoured with vanilla.

用特殊的可可奶油加入到浆糊状物中。下一步，加糖将其变甜。通常加香草 香精入味。

But shea butter is in high demand internationally for use in cosmetics or as a substitute for cocoa butter in chocolate.

但国际市场对酪脂树黄油的需求很高，以用于化妆品行业，或是替代巧克力中的可可油。