Cocoa absolute is extracted from the cocoa bean by solvent extraction. Originating from China and is extracted in France, although is now also cultivated all over the world in places such as Africa, Brazil and Guatemala and in many other countries.
Cocoa absolute is very thick and dark brown in color and it has a lovely rich dark chocolate aroma. It needs to be heated before use. Cocoa is the dried and fully fermented fatty seed of the cacao tree.
The cocoa beans are unsprayed (organically grown but not certified), and the end product is considered "food-grade," although it is not an essential, distilled, oil, but an "absolute.
The source of chocolate is the cacao tree; it belongs to the Sterculisceae botanical family. The cacao tree is a small, tropical tree which is native to Central and South America and the West Indies. Since its “discovery” by Spanish explorers in the late 17th century, the cacao tree is now cultivated in other tropical places such as West Africa, Ceylon and Java too.
However, ancient people, such as the Mayans, knew the medicinal value of the cacao tree long before Spanish explorers took back samples of the plant to Europe. They used the seeds of the cacao tree, cocoa beans, for many health ailments (such as wounds and snake bites), in addition to using the beans as a form of currency for trading.
This oil is extracted from the seeds (pods) of wild, sustainably harvested trees in West Africa. The complexity of the Cacao seed serves as a reminder of the great potential of the rain forest botanicals for enhancing our well-being.
The word 'cacao' is ancient and likely originated with the pre-Mayan people. It is translated as 'the food of the gods'. Native to Central American rain forests, the Cacao tree was cultivated by the original tribal peoples of small regions. Later, the seeds (also called beans) were used as currency between peoples and spread traded to the Mayans, Toltec’s, and Aztecs who also began cultivation.
Cacao is not to be confused with 'cocoa', which is the dried, powdered Cacao beans, roasted and processed with alkali, to make it more soluble in water. This absolute was extracted in France from the raw, dried cacao beans and truly, this has quite a wonderful chocolate aroma.
Benefit & Uses: Cocoa is known to contain valuable anti-oxidants and is reported to assist with sluggish circulation as well as promoting softer, more youthful skin. Cocoa Absolute is perfect for addition to creams, lotions, facial masks and body treatments.
Royal and earthy aroma enveloped in rich hazelnut liquor and fine smoky notes of the finest dark chocolate. Use Cacao absolute with confidence as a rich middle note in all 'love' blends. Sensual, heady, delicious and intriguing, Cacao is an excellent choice of ingredient for erotic formulations. Cacao is a 'potentiate', enhancing the character of the other essential oils with which it is blended.
Cacao has long been thought of as a natural medicine; its diverse therapeutic qualities of the plant include a decrease in depression; an increase in general health; a lessening of stress and enhancements in sensual pleasures, including sex.
Cacao absolute is recommended for increasing creativity and connection to the heart chakra. Most popular massage blends that use Cacao absolute intertwine Cacao with essential oils of Vanilla, Peppermint, Rose, Cinnamon, Nutmeg, Sandalwood, Tuberose, Tangerine, Wild Orange, and Dark Patchouli. Cacao body oil can be concocted by adding fractionated Coconut oil, Coconut Jojoba lotion, Hemp oil, or Jojoba oil.
Cocoa butter was first made from the cacao tree in 1695 (source: Carrier Oils for Aromatherapy and Massage, Len Price). Cocoa butter is made from cocoa beans extracted from the cacao tree but the seeds go through a complex process of hulling, roasting and hot expressing before cocoa butter is finally extracted in a form that is used for cosmetic purposes.