Cocoa absolute

Dark bitter chocolate, roasted and slightly dusty-powdery.

What it is: Natural absolute from fermented, roasted cacao beans.
Where it comes from: West Africa (Côte d'Ivoire, Ghana)
When you smell it: Dry-down: hours later.
What perfumers do with it: Gives real dark-chocolate depth to gourmands, patchouli ambers and tobacco accords.
Worth knowing: Raw cacao beans barely smell of chocolate; fermentation and roasting build the aroma.
Also called: Cacao absolute; Theobroma cacao

Named by the house, not on the label, in 6