The smoke point of cocoa butter is actually pretty high - around 180 - 200 C, even though it's melting point is pretty low. Cocoa butter is high in stearic acid, which is a SFA.
I have melted it on the stove top, quick seared then broiled steaks (elk, goat, beef). It adds, however, almost no flavor. However, if you were to do the above, you can then deglaze the pan with some cocoa powder and bourbon, and get a very tasty sauce for those steaks.
And for those days when I make paleo-ified desserts, there's baking with it, which works fantastically.
Rub it on pregnant women!
Or just use it as lotion/body oil.