Roasted pistachio and almond come first, buttery and nutty as a pastry still warm from a Left Bank pâtisserie at opening hour. Then Black Chocolate AromaSpace, our captive dark chocolate, turns bittersweet and faintly smoky with golden maple and a breath of cherry blossom. It settles into vanilla, tonka bean and hot milk over benzoin and musk, creamy as chocolat chaud at a marble table in Saint-Germain. You become the person someone cannot wait to sit close to.
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Top:
In the first minutes, roasted pistachio and almond, buttery and nutty as a pastry still warm from a Left Bank pâtisserie at opening hour.
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Heart:
An hour in, Black Chocolate AromaSpace, our captive dark chocolate, turns bittersweet and faintly smoky with golden maple and a breath of cherry blossom, like a Saint-Germain chocolatier's counter.
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Base:
By evening, vanilla, tonka bean and hot milk melt into benzoin and musk, creamy as chocolat chaud stirred at a marble table in a Paris salon de thé.
