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Abstract
The viscosity of cocoa butter was measured in the range of temperatures 30‐70°C. Product in thawed state behaved as the Newtonian fluid with viscosity independent of shear rate. This behaviour was changed when the temperature reached 30°C. From this temperature the product behaved as non‐Newtonian fluid which was caused by the presence of the first fat crystals. The solidification was detected between 27‐30°C. A comparison of the measured data of viscosity with literature data has been done. The good agreement of literature data enabled us to select the general equation for prediction of cocoa butter viscosity in the thawed state as a function of temperature for the range 30‐97°C.