Cocoa Colorless DM™ (Robertet)
Impact
Working dilution
What does Cocoa Colorless DM smell like?
Robertet's published description, carried by Perfumer's Apprentice, is "Gourmand, powerful, cocoa powder effect". The material is made by extracting cocoa with an ethanol and triacetin blend and then molecularly distilling it, which strips the colour and the non-volatile load while leaving the olfactive facets intact; Robertet's own perfumer describes the result as reminiscent of biting into a piece of dark chocolate, rich and full, everything from the raw bean through to the melting sweetness. Against a whole cocoa absolute it is far more concentrated and effectively colourless, so it is dosed much lower and does not drag a brown viscous mass into a pale composition. It carries the dry, dusty bitterness of cocoa powder over a sweet chocolate base and is the practical way to build a gourmand base that has to stay clear. Note that the supplied material is a mixture with its extraction carriers, so it has no single CAS of its own.
Use Cocoa Colorless DM in a formula
What is Cocoa Colorless DM made of?
What the supplier DECLARES, not the whole formula. A base is a blend somebody else made: an IFRA conformity certificate and an allergen declaration list the restricted and declarable substances only, so these shares add up to a few percent and the remainder stays with the house. PerfuMate counts exactly what is listed here and claims nothing about the rest.
| Constituent | CAS | Share | |
|---|---|---|---|
| Benzyl alcohol | 100-51-6 | 0.001% | |
| Eugenol | 97-53-0 | 0.001% | |
| Geraniol | 106-24-1 | 0.001% |
Work out a 10% dilution of Cocoa Colorless DM with the free dilution calculator