Cocoa butter, and the tropical butters used as cocoa butter alternatives, are all fats primarily containing symmetric triacylglycerols composed of two long saturated fatty acid chains (H = C16:0 palmitic and C18:0 stearic) in sn-1,3 positions and one monounsaturated (U = C18:1 n-9 oleic) in sn-2 position.