Emulsifying mocha

I have been experimenting with emulsifiers lately.   For my mocha, I like honey better than lecithin for smoothing the texture.   Just a bit, a half teaspoon in a big mug, makes a difference.   Probably less than that would work, but I love a sweet mocha.

Wafers of cocoa butter

The mocha needs an emulsifier because I've been using cocoa butter instead of dairy cream or some other emulsified fat.   I wonder why everyone doesn't use cocoa butter:  it works SO WELL in coffee, cocoa, or mocha.   It's about 2/3 saturated fat, 1/3 monounsaturated fat ~ this unrefined butter of cocoa is so much better than a pasteurized dairy product.

I twist apart a wafer and use about 1/3 to 1/2 of it in a big mug for smooth deliciousness.

* I just measured "big": 16 ounces.