Robertet Perfumer Clément Marx Shares Cocoa Butter Colorless Usage

The Perfumer & Flavorist+’s “Perfumer Notes” column returns with deep dive into cocoa butter colorless with Robertet perfumer, Clément Marx. This column hopes to give fellow perfumers and fragrance professionals a personalized look at ingredients used in various applications. P&F+ connected with Marx for his notes on cocoa butter colorless, describing its usage, versatility and more.

Perfumer & Flavorist+ [P&F+]: What comes to mind when first experiencing the material?

Clément Marx [CM]: This 100% natural cocoa butter extract is reminiscent of biting into a piece of dark chocolate, rich and full of flavor. You experience everything from the raw cocoa bean to the melting sweetness.

P&F+: How is this material sourced? Is it easy to find/acquire?

CM: Robertet is one of the largest suppliers of cocoa extracts that are sourced from the Ivory Coast and Ghana. This unique cocoa extract is part of Robertet’s new sustainable development program, Cyclescent^a, where we’ve created a new generation of extracts from the waste of our botanical extract processes. In this instance, we are creating the extract from the waste of the cocoa absolute process. Typically, the residual butter is thrown away, but we found that it has amazing olfactive molecules. Using molecular distillation, we’re able to keep all olfactive facets intact.

References:

^aCyclescent is a trademark of Robertet.

For the full article, please check out the Perfumer & Flavorist+ March 2022 issue.