Chocolate

Just the thought of it makes our mouths water and our nostrils tingle with its gourmand scent! Since the 90’s, chocolate has left the kitchen to be used in the composition of many perfumes. And there too, it does not leave indifferent. As it is not possible to extract a natural raw material from the cocoa bean, the fragrance of chocolate is reproduced by assembling several synthetic molecules and natural materials. Pyrazines or chocovan are assemblies that allow the nose to recreate the raw and subtle scent of dark chocolate. Patchouli and tonka bean can also be used to evoke certain of its facets, either caramelized or woody. This note can be combined with many compositions, especially with fruity fragrances or oriental juices.