Chocolate, we bite it, we taste it, we savor it... But did you know that it is also whispered in the world of perfumery? And yes, this addictive treat lends itself to the game of fragrances, offering a surprising and versatile aromatic palette.
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A captivating and delicious fragrance
Chocolate in perfumery is first and foremost an invitation to indulgence. Its warm, sweet and slightly bitter notes evoke childhood memories and moments of intense pleasure.
A multi-faceted ingredient
Far from being a simple gourmet pairing, chocolate turns out to be an ingredient of great complexity. In perfumery, different varieties of chocolate are used, each with its own characteristics:
Dark chocolate: intense and bitter, it brings a touch of depth and sophistication to perfumes. Milk chocolate: softer and rounder, it offers a milky and comforting note. White chocolate: delicious and vanilla, it brings a touch of lightness to compositions.
“Chocolate is a food that makes us feel good, and makes us want to smile.”
-Michelle Obama
A charming asset for luxury perfumes
Many renowned perfume houses have succumbed to the temptation of chocolate. Among the most famous examples:
“Tihota” by Serge Lutens: a captivating oriental fragrance where dark chocolate mixes with notes of spices and vanilla. “Black Opium” by Yves Saint Laurent: a bold and feminine fragrance where dark chocolate meets coffee and vanilla. “Angel” by Thierry Mugler: a gourmet and sensual perfume where dark chocolate combines with praline and patchouli.
Olfactory diffusion: chocolate to create a warm atmosphere
Chocolate isn’t just for flavors. It can also be used in olfactory diffusion to create a warm and delicious atmosphere in your interior.
Chocolate is a fascinating ingredient that offers a multitude of possibilities in perfumery and olfactory diffusion. So, don't hesitate to succumb to temptation and let yourself be captivated by its gourmet and captivating notes.
Anne-Marie Spencer
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