There are two ways of doing this: partial replacement of cocoa butter, or additives. Cocoa butter substitutes – hydrogenated fats derived from coconut or palm kernels that mimic the physical properties of cocoa butter – are not as compatible as shea butter or other equivalents. In terms of additives, cocoa butter improvers are used to modify the behaviour of the fat phase and reduce fat bloom. Optimising the refining and conching processes yields solid particles of a very uniform size, which are more efficiently coated with cocoa butter. Better thermal stability usually means changes in texture, melting rate, the release of aromatic compounds, or sensory perception.