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Cocoa CO2 Extract.
A butterscotch-colored, solvent-free CO2 extract of cocoa with a rich dark chocolate aroma, firm as shea at room temperature: warm it to blend into lip balms, scrubs and hand creams.
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About this product
Cut a sliver with a knife, warm it, and the whole workroom smells of dark chocolate. This is a creamy, semisolid, butterscotch-colored essence of dark chocolate: a solvent-free, food-grade CO2 extraction of Theobroma cacao, from cocoa butter cold-pressed from the beans. At cool room temperature it has the texture of firm shea butter; you can cut it with a knife but not scoop it with a spoon.
Alongside its fatty acids, mainly palmitic, stearic and oleic, it carries the compounds that give dark chocolate its taste and aroma, some esters and aldehydes, less than 5% caffeine, and traces of theophylline and theobromine. It was prepared for the food industry as an intense bitter chocolate flavor, but we offer it for fragrance use only. Does it need any other benefit? It is chocolate.
Details
- Botanical name: Theobroma cacao
- Method: solvent-free CO2 extraction of cold-pressed cocoa butter
- Semisolid at room temperature; not for diffusers
- For fragrance use only
How to use
Warm the bottle in water to 40 degrees C (104 degrees F) until it liquefies, then blend it into body oil, lotion or a lip balm base, or into shea butter with sugar or salt for a scrub. A 10% dilution turns slushy in jojoba; in fractionated coconut oil it stays liquid but separates, so shake it. Pair it with coffee for mocha, with peppermint, or with sweet orange.
A chocolate shop in a very small bottle.
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Cocoa CO2 Extract
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