The fractionated palm kernel oil comes into play to give the bar a creamy chocolate coating. This oil is high in saturated fat, which adds shelf stability to the bar. More than the saturated fat content, it’s the processing that makes this ingredient one you should avoid. A few of the methods they use to extract oil from the kernel include extreme heat and the use of chemical solvents. I don’t know about you, but I prefer my chemical solvents left in cans and glass jars. And just to make sure we’re clear, I generally prefer those containers to be marked with skulls and crossbones.