Chocolate Cherry Walnut Pecan Coconut Almond Volcanoes!

Here's a little cocoa trivia: Cocoa comes from the cacao tree, and the part we make into chocolate (the seed? pod? whatever!) is actually OVER 50% cocoa butter! After the cocoa butter is heated and pressed out, the solid remains are ground up into cocoa powder. Cocoa butter is hard as wood at room temperature, but melts directly to a liquid when heated. It is never soft. In the U.S.A. and most countries in the world, it is not legal to call your product "chocolate" unless it contains at least a certain percentage of cocoa butter. The amounts are different in various countries. If it contains less than the required amount, but still does have cocoa powder, it can be called "chocolate flavored", but not "chocolate". What I don't get is this: If the seed is OVER 50% cocoa butter, why is it that cocoa butter is super expensive and not sold in most stores, while cocoa powder is available practically everywhere and relatively cheap?