There were scarce reports in the research of the rehological aspects of hard butters for chocolate or other confectionery, but this field comes rather from experiences. In the first of this report the author investigated the viscosity of cacao butter, illippe butter and hydrogenated coconut oil, especially the relation between viscosity change and tempering. During this tempering, seeding the stable crystal of cacao butter the period of tempering shortened to 2/3. The melting behavior of mixed fat, cacao butter and illippe butter, resulted in mathematical average in good agreement. This means the same or similar crystal pattern for cacao butter and for illippe butter; As for the cacao butter and hydrogenated coconut oil, melting, point of these mixing series resulted in more below than mathematical average. And these facts were also comfirmed from the results of thermal curve. Furthermore, the hardness was investigated from the solid content index.