Cocoa (Theobroma Cacao) perfumes

Chocolate, powdery, sweet.

Source

Two thirds of the world's chocolate supply is produced in Africa (Ghana, Côte d'Ivoire, Nigeria, Cameroon). The remaining third comes from South America (Brazil and Ecuador).

Extraction Method

Clusters of small pink flowers grow directly on the trunk and branches of cocoa trees, subsequently yielding ribbed, woody pods. The internal pulp contains 25 to 50 cocoa beans. They are left to ferment for 10 days, and are then sun-dried. After roasting, to enhance the aroma, they are ground into powder. During the grinding process, the fat content dissolves, producing a thick treacly liquid: chocolate liqueur.

Use

It adds a sweet, original touch to oriental groups of perfume. Used in pastries, beverages, chocolate bars, cakes, dishes and candies.

History

Both cocoa and chocolate were originally Mayan words; the first means bitter juice, the second, hot drink.