Palm oil and palm-based fats can be used in chocolate-style coatings and fillings to achieve specific melting properties, texture and stability. These fats can help products remain firm at room temperature yet melt pleasantly in the mouth.

Palm oil is used primarily to control melting behavior and cost. Unlike cocoa butter, which melts strictly at body temperature, palm oil can be engineered to have a higher melting point, making it essential for chocolate sold in hot climates that would otherwise melt. It is also the main ingredient in coating chocolate, because it crystallizes simply without the need for complex tempering, making it much easier for factories to use than real chocolate.