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.

IFRA Category 4: max 100% nel prodotto finito (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.