Cocoa butter is the pale yellow fat pressed out of cocoa beans and separated from the cocoa solids during chocolate processing. It should not be confused with coconut butter, an unrelated product made from coconut meat. Cocoa butter's defining trait is a melting point just below body temperature, which gives chocolate its characteristic snap at room temperature and smooth, melting mouthfeel when eaten. Beyond chocolate-making, it's used in some baked goods and confections for richness, and its mild, faintly chocolatey flavor pairs well with fruit, nuts, and spices.