Cocoa butter (CB) products, especially chocolate, occupy a relevant position in the food industry. Addition of Milk Fat (MF) to chocolate is required to enhance sensory and physical properties of finished products. At the same time, attention to environmental issues has become a crucial factor to take into consideration as well. For this reason, together with intolerance problems customers are demanding milk free chocolate products. Hence, plant based fats step in as an alternative to animal ones. In order to be a suitable option for this purpose the replacement fats need to satisfy specific physical and chemical requirements equally to milk fat that is used because of its ability to create a product that has unique organoleptic properties.