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    SILLORIA

    Ingredient Profile

    Cocoa Powder fragrance note

    Rich, bittersweet cocoa powder brings a velvety depth to modern perfumes, marrying dark spice with a soft, creamy whisper that anchors both…More

    Ivory Coast

    1

    Fragrances

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    Fragrances featuring Cocoa Powder

    Fleur Éclair by Régime des Fleurs
    Best Seller
    3.6

    Fleur Éclair

    Régime des Fleurs

    Character

    The Story of Cocoa Powder

    Rich, bittersweet cocoa powder brings a velvety depth to modern perfumes, marrying dark spice with a soft, creamy whisper that anchors both gourmand and avant‑garde compositions.

    Heritage

    Chocolate’s scent traces back to the cacao ceremonies of the Olmec and Maya, who burned roasted beans to release a smoky aroma in ritual offerings. After the Spanish conquest, cacao spread to Europe, where aristocrats flavored scented powders with ground cocoa. The first recorded use of cocoa in perfumery appears in an 1885 French catalogue listing a “cacao absolute” for oriental blends. Throughout the 20th century, the note remained niche, limited by the difficulty of extracting a stable absolute. In the 1990s, advances in solvent recovery revived interest, and today cocoa absolute anchors both gourmand and avant‑garde fragrances, linking ancient ritual with modern laboratory precision.

    At a Glance

    Fragrances

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    Feature this note

    Origin

    Ivory Coast

    Primary source region

    Ingredient Details

    Extraction

    Solvent extraction

    Used Parts

    Roasted cacao beans (seed)

    Did You Know

    "Cocoa absolute contains up to 30 % polyphenols, the same antioxidants that give dark chocolate its health reputation, yet in perfume they translate into a nuanced, slightly astringent edge."

    Production

    How Cocoa Powder Is Made

    To create cocoa absolute, growers harvest ripe cacao pods and extract the seeds, known as beans. The beans are fermented for several days, then dried and roasted at 120–150 °C to develop their characteristic bitterness and spice. After cooling, the roasted beans are ground into a fine cocoa powder. The powder is placed in a stainless‑steel extractor and bathed in a food‑grade solvent such as hexane. Over several hours the solvent dissolves the aromatic oils and waxes. The mixture is filtered, and the solvent is removed under reduced pressure, leaving a thick, dark‑brown absolute rich in polyphenols, fatty acids and volatile cocoa compounds. The final product is stored in amber glass at 4 °C to preserve its delicate balance of bitter, spicy and creamy notes.

    Provenance

    Ivory Coast

    Ivory Coast5.5°N, 4.0°W

    About Cocoa Powder