Cocoa Absolute (Theobroma cacao)

Origin: France

Description: GRAS – Cocoa trees grow in hot, moist climates. The average growth is 20-50 feet high. A typical pod contains 20 to 50 beans and about 400 dried beans are required to make one pound of chocolate. The solvent used to extract the Cocoa Absolute is a Natural Grape Spirits, with the ethanol content at a 1.9% maximum. This is considered a food grade Cocoa and is recognized as safe. The cocoa absolute is soluble in alcohol and does not blend well in fixed oils. There is no added solvent or unnatural material in this excellent product.

Consistency: Thick

​Blends well with: Vanilla, Peppermint, Rose, Cinnamon Bark, Nutmeg, Sandalwood, Tangerine, Orange, and Patchouli

Aromatic Scent: This Cocoa Absolute has a characteristic rich sensuous chocolate odor. Cocoa Absolute is highly recommended for chocolate lovers as the aroma is like that of fine dark chocolate – good enough to eat!

Cautions: The Dark brown color of Cocoa Absolute may stain skin. Do not use during pregnancy.

Cocoa Absolute (ml)


The cacao plant was first given its botanical name by Swedish natural scientist Carl Linnaeus in his original classification of the plant kingdom, who called it Theobroma (“food of the gods”) cacao. The Aztecs regarded it as a source of divine ambrosia, which had been bestowed upon them by their great God Quetzalcoatl, who was the first to have planted it in his garden. The Aztecs regarded Cocoa (they called it Xocoatl) as a powerful aphrodisiac and stimulating tonic.

The Spaniard, Cortez,  was given cocoa, by the Aztecs when he came to the Americas. Chocolate was then introduced to Europe by the Spaniards, and became a popular beverage by the mid 17th century. Many people believed that the chocolate aroma would reduce stress and anxiety, as well as reducing appetite cravings and other addictive issues.

The Kuna People living on the islands drank cocoa everyday and showed lower rates of heart disease and cancer compared to those on the mainland. They believed that the improved blood flow after consumption of flavanol-rich cocoa helped to achieve health benefits in hearts and other organs. In particular, the benefits extended to the brain to help with learning and memory.

Ancient Mesoamericans used cacao to treat snakebites. The Mesoamerican soldiers touted that cocoa was a natural way to regain strength and energy and were known to carry cacao to fortify them for fighting and travel. Later, The Hershey Co. manufactured special powdered chocolate bars for soldiers during World War II, and created what they considered an energy bar.

By the 21st century, the discovery of the compound theobromine became known to produce the stimulant activity of cocoa; which was considered a less diuretic compared to theophylline found in tea. Some believed prolonged intake of flavanol-rich cocoa linked to cardiovascular health benefits. Others considered cocoa to be linked to the God’s because of its rich source of antioxidants such as procyanidins and flavanoids, which would impart anti-aging properties.