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Cocoa butter constitutes an eatable fat acquired from cocoa bean. Several substances like chocolate, ointments, and pharmaceuticals can be created from cocoa butter.

Because of its texture and fragrance, it is also used in several products like soaps and lotions.

Triacylglycerols, also known as triglycerides are classed into simple and mixed triacylglycerols. Simple triacylglycerols possess three similar fatty acid chains, whereas complex triacylglycerols possess two or several fatty acids.

The condensed formula of oleic acid is ${\mathrm{CH}}_3{\left({\mathrm{CH}}_2\right)}_7\mathrm{CH}=\mathrm{CH}{\left({\mathrm{CH}}_2\right)}_7\mathrm{COOH}$. It is an unsaturated fatty acid containing 18 carbon atoms with one double bond.

The condensed formula of palmitic acid is ${\mathrm{CH}}_3{\left({\mathrm{CH}}_2\right)}_{14}\mathrm{COOH}$. It is a saturated fatty acid comprising 16 carbon atoms with no double bond. Both the unsaturated and saturated fatty acid undergo an esterification reaction with glycerol.

The structures of the two glycerols can be given as:

Structure of the first possible triacylglycerol that composes cocoa butter

Structure of the second possible triacylglycerol that composes cocoa butter