Botanical source: Theobroma cacao Plant part used: The fruit Origin: Argentina Production: Wild harvested Extraction method: Solvent extraction, i.e. absolute extract Fragrance profile: A rich, creamy sweet, a decadent combination of cocoa and chocolate heart notes with lyrical vanilla-in-wine top notes Fragrance energy: Caramel-sweet Properties: Euphoric, nurturing, balancing, sensualizing