Fat obtained from the roasted seed of Theobroma cacao. is an IDEAL BASE, melting just below body temperature and yet maintaining its solidity at usual room temperatures. melts at 30˚C to 36˚C (86°F to 97°F), Yellowish-white solid having a faint, agreeable chocolate-like odor. Chemically, it is a triglyceride (combination of glycerin and one or different fatty acids).