THE SCENT OF CHOCOLATE: CHOCOLATE GOURMAND ACCORDS

An introduction to the botanicals and fragrance notes used to create the scent of chocolate.

• An overview of the history of chocolate and the botanicals used in early European spiced drinking chocolate
• Food and beverage pairings to introduce and identify isolated fragrance notes
• Evaluating three cocoa themed perfumes and perfumery approaches
• Presenting materials composing our Perfumer’s Organ curated for the class
• Building our own accords and presenting first iterations to the class
• Make modifications and compound final Perfume Formula