Cocoa Oleoresin

Cocoa Oleoresin from cocoa shells (shells) is a special, characterful extract that offers a very different fragrance experience than classic cocoa absolute.

Whereas cocoa absolute is often creamy, sweet and gourmand, this oleoresin instead gives a dry, woody and slightly toasted cocoa note.

The aroma is warm, subtly smoky and less sweet, making it excellent in natural perfumes, amber accords, wood compositions and autumn/winter blends.

The oleoresin is extracted from the outer shell of the cocoa bean – a sustainable byproduct of chocolate production.
This makes it not only aromatically interesting, but also an environmentally conscious choice for makers who like to work with circular raw materials.

 

Use in perfumery

Cocoa Oleoresin adds a warm, dry cocoa tone to perfumes, without the sweetness of classic cocoa absolute.
The aroma is woody, roasted and subtly smoky – perfect for autumnal, earthy or gourmand compositions.

💡 A pplications

• Gourmand perfumes: as a dry counterpart to vanilla, tonka or cocoa absolute
• Amber and wood accords: enhanced roasted and smoky facets
• Natural perfumes: as characterful cocoa note without synthetic sweetness
• Unisex and niche fragrances: gives depth and complexity to warm compositions

🧪 Dosage

• Recommended concentration: 0.5-5% in perfume concentrate
• Dilute: preferably in ethanol or TEC for better workability

 

🧩 Combines well with

• Vetiver, patchouli, guaiacwood
• Vanilla, tonka, peru balsam
• Labdanum, tobacco, roasted hazelnut
• Cistus, coffee, cedarwood