Chocolate, Cocoa, Praline
The smell of cocoa is earthy, smoky, nutty and slightly bitter with a woody and spicy undertones. It’s strong, rich, warm, inviting and has a hint of sweetness. Transformation into chocolate increases sweetness and adds a milky, fruity character, often infused with vanilla. Sweet and milky or dark and bitter, cocoa notes are always a delight! They evoke comfort and warmth, and are often associated with the pleasant memories of baking and childhood. They can be used as a dominant gourmand base or as a subtle accent.
As cocoa and chocolate are a huge industry, a lot of effort has been dedicated to finding out what chemicals make up their flavor profiles. Depending on the methodology, different studies have identified up to 600(!) compounds responsible for the chocolate experience – it’s safe to say that cocoa scent is very complex. This complexity is the result of the many fermentation and roasting steps employed in the production process that transform sugars, fats and other odorless substances into the highly fragrant molecules.
To create a believable simulation of the cocoa aroma, at least 25 different chemicals are needed. Among them, pyrazines that are produced when sugars and amino acids react during roasting of the cocoa beans. Pyrazines such as 2,3-dimethylpyrazine have a nutty odour, while trimethylpyrazines and tetramethylpyrazines have more of a cocoa and coffee smell. Aldehydes also play a significant role in the falvor of chocolate – notably 2- and 3-methyl-butanal (malt/chocolate odour) and phenylethanal (honey odour).
