Cocoa perfume ingredient

Production

The vast majority of our much-adored cocoa beans are sourced in Africa (across Ghana, Ivory Coast, Nigeria and Cameroon)—accounting for two-thirds of global cocoa bean production—while the remainder are produced in South America (in both Brazil and Ecuador). Delicate clusters of small pinkish flowers blossom on the trunk and branches of the cacao tree, producing rather large, ribbed and wood-like fruits called pods. The inner pulp of a single pod contains anywhere between 25 and 50 cocoa beans. One picked, the beans are left to ferment for 10 days before being dried in the sun. After being roasted to enhance their natural cocoa aroma, they are ground into a powder. It is during this process that the fat from the cocoa beans melts away to reveal a viscous liquid known as “chocolate liquor”.

History

Steeped in a rich history of intrigue and ceremony, the cocoa bean has long been esteemed for its unique properties—revered as a symbol of wealth by both emperors and commoners alike in ancient Mesoamerica. Reserved for only the most affluent, cocoa beans were offered in tribute to the Aztec emperor, Moctezuma, who was known to enjoy the coveted bean in liquid form from a golden cup. They were so highly prized that one hundred cocoa beans was considered a fair trade for a slave. Both the words “cocoa” and “chocolate” derive from the Mayan words, “cacao”, which means “bitter juice”, and “chocolat”, which means “hot drink”.

Origin

Cameroon, Ghana, Nigeria

Did you know...

Originally a drink reserved for Gods and kings alone, chocolate has long been a sign of decadence and luxury—so much so that cocoa beans were used as bargaining chips and precious commodities. A dynamic ingredient, the delights of cocoa beans extend beyond their olfactive and culinary abilities: emitting a sultry, ever-elusive aphrodisiac effect, the cocoa bean is considered to be both a stimulant and relaxant.