Roux in Bosnian, Croatian, Serbian, and Macedonian, () in Bulgarian, in Hungarian and in German. Japanese curry, or , is made from a roux made by frying yellow curry powder, butter or oil, and flour together. The French term has become a loanword in Japanese, , or more specifically . Roux ("meyane") has been used in Ottoman and Turkish cuisine since at least the 15th century. The fat is heated in a pot or pan, melting it if necessary. Then the flour is added. The mixture is heated and stirred until the flour is incorporated, and then cooked until at least
Cocoa butter and theobromine. Some food manufacturers substitute less expensive materials such as vegetable oils and fats in place of cocoa butter. Several analytical methods exist for testing for diluted cocoa butter. Adulterated cocoa butter is indicated by its lighter color and its diminished fluorescence upon ultraviolet illumination. Unlike cocoa butter, adulterated fat tends to smear and have a higher non-saponifiable content. Cocoa butter is becoming increasingly costly. Substitutes have been designed to use as alternatives. In the United States, 100% cocoa butter must be used for the product to be called chocolate. The EU requires that alternative fats not exceed 5%