An important question asked by the management of many chocolate manufacturers is whether all potential savings have been realised in their recipes. It's a question that receives even more attention when the price of cocoa butter skyrockets - as it has in recent times.

In fact, many manufacturers are already experiencing an uncomfortable squeeze on profits. So the big issue is: given that cocoa butter prices likely have further to go before they peak, how can manufacturers tighten their belts even further to prepare for new highs?

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