Which has a high melting point, cocoa powder or cocoa butter?

I have been doing some research into chocolate, and after looking at the chemical compositions of cocoa butter and cocoa powder, struggled to determine which had a formula/structure that would have a higher melting point. 
Which has a higher melting point, natural cocoa powder or cocoa butter?


(For those unfamiliar with the differences between cocoa powder and cocoa butter, here is some helpful information:
Cocoa powder: 
<https://en.wikipedia.org/wiki/Cocoa_solids>
Cocoa butter:
<https://en.wikipedia.org/wiki/Cocoa_butter>
Composition of both:
<https://www.icco.org/faq/61-physical-and-chemical-information-on-cocoa/106-physical-and-chemical-information-on-cocoa-beans-butter-mass-and-powder.html>
Thanks!)


