Aromatic and skin-softening
The cacao tree (Theobroma cacao) is native to tropical America and grows to approximately 30 feet tall. It begins to bear fruit in its fourth year. The ripe, dark reddish-brown pods yield 20-50 seeds, which are known as cocoa beans.
It is to the Aztecs that we owe our knowledge of the marvellous Cacao tree. They roasted the beans from the trees in pots and crushed them between stones to form a paste. This paste was then diluted with water and spiced with annatto, anise seeds, red peppers and cinnamon. The mixture was beaten and stirred slowly over a fire until it became a bubbling liquid. This was truly a food of the Gods as the name Theobroma suggests: the Greek 'theo' means god and 'broma' means food, hence Food of the Gods.
Cocoa absolute is extracted by solvent extraction. The absolute is very thick and dark brown, and it has a rich, dark chocolatey aroma. Cocoa absolute is one of the more difficult materials to blend and requires heating before its use in products.
We use the absolute in our product perfumes, flavours and fine fragrances.
It is cultivated all over the world in China, Africa, Brazil and Guatemala and many other countries.
We use many ingredients derived from the cocoa bean, including cocoa butter, cocoa absolute and cocoa powder.