COCOA BUTTER

Cocoa butter suggests a smooth, creamy cocoa impression with a lightly nutty side. Unrefined cocoa butter itself can have a pronounced chocolate-like aroma, providing a useful reference for the note. In a fragrance, the buttery description conveys a rounded texture rather than a requirement for an intensely sweet chocolate dessert. Its balance with the other notes determines how rich or restrained that impression feels.

The material is a vegetable fat obtained from the seeds of Theobroma cacao, distinct from the aromatic extract called cocoa absolute. Pressing separates the butter from the cocoa solids. Further processing matters: deodorised grades can have a much more neutral aroma than unrefined butter. The fragrance-note name therefore describes a scent idea; it does not confirm that physical cocoa butter is present or identify the materials used to evoke it.