AbstractAn acetone solvent fractionation procedure was used to obtain two algal butter fractions, an algal stearin containing high amounts of 1,3‐stearoyl‐2‐oleoyl‐glycerol (SOS), and an algal mid‐fraction containing high amounts of 1,3‐dipalmitoyl‐2‐oleoyl‐glycerol (POP), and 1‐palmitoyl‐2‐oleoyl, 3‐stearoyl‐glycerol (POS). Algal stearin and algal mid‐fraction were blended (1:9 w/w) to yield a potential cocoa butter equivalent (CBE). The amount of POP, POS, and SOS, in algal CBE was 15.8%, 32.0%, and 24.6%, respectively, compared to 15.4%, 38.8%, and 27.7% in Cocoa butter (CB). However, a higher amount of POO and SOO in the algal CBE caused a lower solid fat content at all temperatures compared to CB. This study demonstrates the potential for producing a new algal CBE using solvent fractionation and blending techniques that can be used in chocolate and other confectionery products.