AbstractThis paper studies the physico‐chemical characteristics of the fats of three species of engkabang (illipe): Shorea macrophylla, Shorea mecistopteryx and Shorea singkawang, to assess their potential as cocoa butter replacer fats. A comparison of the solid fat content and fatty acid composition of these species with those of cocoa butter and a commercial sample of illipe (Shorea stenoptera), indicated that S macrophylla and S mecistopteryx could be used as cocoa butter replacer fats. S singkawang, however, had less potential in this area. The fat of S macrophylla species when further evaluated in dark chocolate formulations in blends with palm‐mid fraction, made an effective cocoa butter equivalent fat.