COCOA BASE

CACAO BASE

CACAO BASE is a compound gourmand base designed to quickly introduce a dark, warm and enveloping cocoa effect. More than simple sweetness, it brings a toasted and slightly bitter facet that can add depth to vanilla, spices, tobacco and amber bases.

Olfactory profile

Cocoa, dark chocolate, toasted, warm and slightly bitter, with a sweet balsamic nuance. The character is darker and more material than pure vanilla.

In formula

It is particularly useful in gourmand, tobacco, amber, vanilla, coffee, dark-fruit and warm-wood compositions. It can increase depth and contrast without necessarily making the formula sweeter.

With vanilla and benzoin it becomes softer and creamier; with CANNELLA BASE or CARDAMOMO it gains a more articulated spicy facet; with tobacco and woods it becomes drier and more adult; with red fruits or cherry it can build a richer, less linear gourmand effect.

How to use it

It is useful both as the core of a cocoa accord and at lower levels to darken and add body to a gourmand or amber base. Its effect should be evaluated in the drydown, where the toasted and balsamic component becomes more evident.

When to choose it

It is particularly suitable when a dark, warm and structural cocoa effect is desired, capable of adding depth to gourmand, tobacco, amber and woody compositions without being reduced to simple sweetness.

Packaging

This product is packed to order; the container may vary depending on the size selected and the characteristics of the raw material.

IFRA Category 4: Max. 100% in the finished product (IFRA 51)

The value refers to the maximum concentration in the finished product, not to the percentage of the raw material in the fragrance concentrate.