Cocoa Extract (Robertet)

Cocoa Extract 85–95% PG from Robertet is suitable for fine perfumery.
It’s a natural extract of Theobroma cacao (cocoa) dissolved in propylene glycol (PG), which acts as a carrier and makes it easy to dose in fragrance compositions.

Scent Profile

This extract offers a rich, dark cocoa aroma with caramelic, roasted, and slightly bitter nuances.
It’s gourmand, warm, and comforting—perfect for adding depth to:

• Gourmand accords (with vanilla, tonka, praline)
• Woody or spicy bases (with patchouli, cinnamon, or sandalwood)
• Niche compositions with edible or nostalgic character

 Use in Formulation

• Typically used as a heart or base note
• Compatible with both natural and mixed-media perfumes
• The PG base makes it easy to blend into alcohol-based perfumes, though it may slightly affect clarity at high concentrations

Creative Uses in Perfume Design

1. As a Heart or Base Note
Its rich, roasted cocoa aroma makes it ideal for the heart or base of a fragrance.
It brings a comforting, edible warmth that lingers beautifully on skin.

2. In Gourmand Accords

Pair it with:

• Vanilla, tonka bean, or praline for a dessert-like effect
• Coffee, hazelnut, or caramel for café-inspired blends
• Cinnamon, clove, or nutmeg for spiced chocolate warmth

3. In Contrast with Woods or Florals

Use it to add depth to:

• Woody bases (patchouli, sandalwood, vetiver)
• White florals (jasmine, tuberose) for a sensual twist
• Citrus tops (bergamot, orange) to balance brightness with richness

4. In Niche or Conceptual Perfumes

Its natural, slightly bitter edge makes it perfect for:

• Earthy, introspective compositions
• Memory-based or nostalgic scents (e.g. “hot chocolate by the fire”)
• Unisex or gender-fluid perfumes with a cozy, skin-like feel

Formulation Tips

• Use at 1–5% in the concentrate for a subtle effect
• Blend well with ethanol; the PG base may cloud clarity at high doses
• Combine with fixatives like Ambroxan or Iso E Super for longevity

Cocoa vs Cacao

Even though the botanical name is Theobroma cacao, the term “cocoa” is more commonly used in perfumery and flavor applications—especially when referring to the roasted, gourmand profile , and cacao for the raw bean.