I've used the
"pure prime pressed - crude" cocoa butter from New Directions and it is
very heavy on the chocolate scent in natural form. The last batch I made with it was November 2019 and used cocoa butter at 30% (other ingredients: Olive Oil 30%, Coconut Oil 25%, HO Sunflower Oil 15%. Also added 5% oil weight powdered sugar to lye water). Benzoin Resinoid was also added at 2% (oil weight) to help sweeten the smell.
I still have a full bar left from that batch (in fact, just recently used in the shower a thin end slice I also still had) and can report it
still smells like chocolate. Not sure how much the Benzoin Resinoid plays a part in that?
Of course, the chocolate notes have likely faded some since inception, tough to say by how much, but it's definitely there. Anyhow, this is to note that maybe it's possible certain types of cocoa butter are better at imparting the smell than others?