I have done some research because I really don't know the exact answer. Hehehe! 😊😁

Here's what I found:

When cacao is processed into cocoa powder, most of the cocoa butter is lost. What cocoa powder has lost is retained in the tablea.

Cocoa butter consists mainly of palmitic, stearic, and oleic acids. Palmitic acid, a solid, saturated fat, increases risk of cardiovascular disease. Stearic acid, which is also a solid, saturated fat, appears to have a neutral effect, which is uncommon among saturated fats. Oleic acid, meanwhile, is a liquid, monounsaturated fat that decreases the risk of heart disease.

Hope this answered your question.