chocoaddicts topic

[Guest guest]

It seems that in my country (France) a lot of people are keen on chocolate, in

any forms, to eat, and for perfuming purpose.

I would like to start a special topic for all chocoaddicts^^

Mandy Aftel made a cepe and chocolate perfume which amazes me, because a friend

of mine, a chemist who is specialized in minerals (and keen on archaeology),

told me that he was sure that the old way to drink chocolate included some

mushroom(s).

Do some of you know for real this amazing perfume ?

I would kill (more or less^^) to know where she found in France her cepe abs!

I read on my own that the old use of chocolate included

urucu(Tupis lenguage), alias achiote (for english and spanish people), alias

urucum (in my country), alias Bixa orellana. The coloured wax is commonly used

for cheeses and haddock too. This plant is used too as an aromate (seems to be

only in Mexican areas, it is not known at all as an aromate in Europe).

Do you know if this plant is a perfuming material too, as it is an aromate ??

I work on a funny project of perfume around chocolate, I'm working around

vanilia, pepper, very classical^^

It seems to be too much a chocolate to drink recipe, I added some vetiver and it

is very interesting, but vetiver is not mexican, and is not floral.

I would like to add a powerfull mexican floral note, to get rid on the feeling

to smell chocolate to eat, but I know nothing about perfuming mexican flowers

material that could be added, and I do not find a lot of things in my books.

Have you some ideas ?