Perfumery
OLFACTORY DESCRIPTION
From the very first bursts of the note, one is drawn to appreciate the splendid nuance between cocoa and chocolate. While the one and the other join in a balmy greediness as much as powdered, the distinction imposes itself little by little with the woody and animal evolution of the cocoa bean. Moreover, if bitterness were not a taste but a smell, we would find it here in its greatest elegance. The trail grows, evokes the undergrowth, and surrounds us with a powerful, musky, reassuring aura.
IN PERFUME
Notes :
Top, Heart
Associations :
With musky notes such as Sandalwood or Rose, as cocoa is one of the few notes to be musky in the head.
Creations :
• “Angel Muse” – Thierry Mugler
Olfactotherapy
Properties
Our experts are currently studying (practical and technical analysis) the cocoa alcoholate and we will soon be able to give you more information. Do not hesitate to give us feedback on your feelings, emotions, chakras solicited.
Aromatherapy
Properties
Our experts are currently studying (practical and technical analysis) the cocoa alcoholate and we will soon be able to give you more information.
Tips for use
For your safety and that of your loved ones, consider consulting a professional aromatherapist.
In food
CoE number : 452
*The CoE number is a European number of alimentary products. It is essential to be able to use them in food, without it, you are not allowed to consume them. Le Sourceur rejects any responsibility in case of non respect of these rules. Our alcoholates are also very concentrated in alcohol, it seems that they are ideal to use to create syrups, cocktails or any dish to be eaten cold, especially desserts. On the other hand and after many tests, their flash point seems too low to be of any interest in a hot dish, unless added after cooking, just before serving. Be careful with their use in the kitchen, too much of them can be dangerous. If in doubt, contact a specialist.
our recipes
We advise you to use the Cocoa alcohol for a small perfumed touch, go with parsimony at the risk of tasting several times your dish before tasting it. Also be careful with its alcohol content, especially for children. However, it should be noted that the alcohol is food grade.
Some ideas of recipes :
• Tiramisu
• Sorbet or Ice Cream – To give a musky and chocolatey taste
Bibliography
on the internet
Gazignaire
Wikipedia – Cocoa
Thanks
Adrien Blanc for his expertise in perfume
