Cocoa butter has the clear smell of chocolate and the faint taste of chocolate but sometimes I get the feeling someone is talking about COCOA not cocoa butter or cocoa nibs. Completely different things.
I have it in my coffee every morning now, about 16-17g total, along with some quality cacoa, heavy cream, and some unsweetened vanilla almond milk to lighten it up some.
I don’t have to blend it. Unlike butter or coconut oil it does not leave any oil floating on the surface of the coffee. At least, the brand I have.
But it IS super pricey.
I’ve talked about this on three thread in the last week lol but I will mention it again here – if you melt the stuff in a pan you can pour it into silicone molds, or melt cacoa into it and pour it into molds, keep those in a ziploc in your freezer, and then toss them in coffee in the morning. Since its original form is a bit cumbersome.