Cocoa butter is a natural and highly valued fat that contributes to the desirable textural and sensory properties of chocolate and confectionery products. Thanks to its unique triglyceride composition cocoa butter is responsible for the most important qualities of produced chocolate, namely gloss, brittleness, hardness, and rapid and complete melting in the mouth. The rise in the price of cocoa butter forced confectioners to seek of cheaper and more readily available alternative fats derived from various natural sources. Alternative fats can be divided into three main group by their application, namely cocoa butter replacers, cocoa butter equivalents and cocoa butter substitutes. The cocoa butter alternatives can be produced by blending and/or modifying vegetable fats. The main processes used in the industry to modify physico-chemical characteristics of oils and fats are fractionation, interesterification and hydrogenation.