| Botanical Name | Theobroma cacao |
| Common Name | Cocoa |
| Country of Origin | France |
| Solubility | Soluble in ethyl alcohol. Insoluble in water |
| Specific Gravity | 0.885 – 0.910 @ 20 C |
| Optical Rotation | -0.700 to -0.800 |
| Refrective Index | 1.3870 – 1.4070 @ 20 C |
| PlantPart | Seeds |
| Bland With | It blends well with Vanilla, Bergamot, Sweet Orange and Coffee. |
| CAS No | 84649-99-0 |
| Flash Point | 23 °C |
| Extraction Method | Steam Distillation |
Cocoa is the dried and fully fermented fatty seeds of cacao tree. These cocoa absolutes are solvent extracted from top quality standardized cocoa bean powder. Coming with botanical name 'Theobroma cacao,' is derived through solvent extraction process from the Bean/Pod part of the plant. The extract contains valuable anti-oxidants and assists with sluggish circulation and in promoting softer, more youthful skin.
The scientific name Theobroma means "food of the gods" in Aztec. Cacao beans once processed create chocolate. With further processing, cocoa buter is created. Spanish first encountered chocolate and brought it back to Europe where it became a very desired
Color : Dark brown liquid with a delicious, rich & heady chocolate liquor aroma,
Aroma : Strong and pungent garlic aroma.
Arginine, Phenylethylamine, Theobromine, Tryptophan, Anandimide
It smells like chocolate and used as a combination with vanilla absolutes to make white chocolate flavored cakes. It has delicious, rich & heady chocolate liquor aroma and also has uses as an aphrodisiac due to positive effects of flavonols - active constituents that are naturally found in cacao.
