Chocolate
It is a gourmand accord, which can be composed of a cocoa absolute (the bean is sun-dried, then reduced to powder, and extracted with volatile solvents), and / or natural or synthetic raw materials that come to recreate or accentuate some facets of the smell of chocolate. Among them, we can think of the tonka bean which reminds us of cocoa butter, the heliotropin which brings an almond side, or vanilla absolute, vanillin, and ethyl maltol which allow to create delicious facets of praline and caramel.
