These materials are extracted from the roasted pods of Theobroma cacao, called the cacao or cocoa tree, a small evergreen tree in the family Malvaceae native to the deep tropical regions of Central and South America. These are, of course, the exact same seeds pods that give us chocolate. Used in perfumery for their deep, rich, luscious aroma, they serve a growing interest in gourmand perfumes and blend well with tonka, coumarin notes, coffee, hazelnut CO2, cherry CO2. banana CO2, vanilla, honey and can also provide interesting effects when used with florals. Did you know there are about 25 key ingredients which give chocolate its smell, but not one of them has a characteristic chocolatey scent?