Cocoa Butter Dilemma

I have a terrible problem: too much cocoa butter! Blommer's only sells it in 5 lb tubs, unless you're willing to special order it. So here Llama and I sit, burdened with this cocoa butter. We've pondered the usual chocolate-making applications, and I'd consider poaching fish in it if it didn't seem so... wasteful. What else do you do with a whole lot of cocoa butter?

Please excuse me if this topic has already been broached; I didn't see it in the search results, but it's tough to know when I can't search a specific combination of two words.

Well, you could always rub it on yourself. It makes an excellent skin cream, rich in Vitamin E, good as a moisturizer and especially helpful for scar tissue and stretch marks. It also works as lip balm.

On the culinary side, here are recipes for candies, cupcakes, brownies and pudding. You might try substituting it for butter in baking recipes. They have similar melting points.

It's supposed to keep up to three years, so you have plenty of time.

What an awesome dilemma to have. I figure you can avoid the waste by poaching something that would give the butter itself a nice flavor. I'm thinking shellfish. Then just clarify it and you've got yourself some "lobster/scallop/whatever infused cocoa butter".

I recommend soapmaking:
http://www.millersoap.com/

You could also ask if any of your LTH colleagues might want to split a tub with you. I might be interested...

Jen