The invention relates to a cocoa butter stabilizing fat composition comprising components A and B, said component A being present in an amount of ≥50% (w/w) of said cocoa butter stabilizing fat composition, and said component B being present in an amount of 1-12% (w/w) of said cocoa butter stabilizing fat composition, wherein said component A is an interesterified fat blend consisting of: 3-25% C16:0 + C18:0, 75-97 % C18:1+C18:2, and C18:0/C16:0 is >1.0, StUU + UStU is > 8% (w/w), where StUU and UStU are triglycerides and where St stands for stearic acid and U stands for C18:1 and C18:2, and component A having a slip melting point of < 25 °C, and wherein component B is a hard stock consisting of: 70-99 % C16:0 + C18:0, -30% C18:1 + C18:2, and C18:0/C16:0 > 0.4.
