The cutting and breaking hardness of mixtures (at 100C and 200C) decreased sharply when the cocoa butter content was more than 50% of the mixture by weight. The solidification temperature of mixtures decreased from 240C to 200C when the coconut oil ratio increased from 20% to 40% of mixture weight. | Effect of coconut oil milk powder on the viscosity and hardness of mixtures of cocoa powder and cocoa butter