Cacao butter- vegetable fat of dense consistency, obtained from the seeds of the cocoa tree. Chemically cocoa butter is triglyceride with one molecule of unsaturated fatty acid (oleic, lauric or linoleic) and two molecules of saturated (palmitic and stearic). Such chemistry structure explains the polymorphism of this base with different physical properties, such as different melting points. Typically, cocoa butter melting point is 30-34 ° C. At room temperature, cocoa butter pieces is light yellow with a smell and pleasant cocoa taste. If the basis of the recipe is not listed, you should use cocoa butter. This is due to the fact that cocoa butter is the most indifferent base, mixes well with drugs, which gives good plasticity for suppository masses.