Chocolate Biscuit

Note Profile

Prepared

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About

Chocolate biscuit is a two-part gourmand accord: a cocoa chocolate note laid over a baked, buttery shortbread note. Cocoa leads. Under it sit toasted flour and browned butter, which is what makes the impression a biscuit rather than a bar or a drink. It reads drier and grainier than chocolate cake and less molten than chocolate fudge.

Scent Profile

Chocolate Biscuit smells of sweet cocoa first, rich and slightly bitter. Underneath sits a toasted, nutty flour note and browned butter, the part that makes it read as a biscuit rather than a bar. A caramelised sugar sweetness runs through it, along with a creamy, milky butteriness. A dry, hay like toasted grain edge and a dusting of cocoa powder finish it off.

ScentWheel

Breadthmedium

EnvelopeBase · ~16h lasting

Family Sweet & Gourmand

Read off the wheel, not a label applied to the note.

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ScentArt

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Materials That Can Make This Note

Perfumers can build Chocolate Biscuit from materials such as:

2,3-butanedione buttery · caramellic · creamy

Smell words come from published sources.

Allergens perfumes with this note can list: Vanillin

A given perfume with this note may use some of these, or something else, and may or may not contain the allergens above.

Origin

Not a single material. Perfumers build it from two accords. The chocolate half is described by Histoires de Parfums as a framework of Isobutyl Phenylacetate and Vanillin, enriched toward sweet or bitter, white or milk chocolate. The biscuit half is built on Diacetyl, which Histoires de Parfums credits with 'the remarkable smell of fluffying pancakes, shortbread cookies cooking up and all buttered pastries browning in the oven'.

Usage in Perfumery

A base-note gourmand accent. It is used where a chocolate note alone would read as a drink or a confection and the composition wants a dry, baked, crumb-like texture instead. It sits with vanilla, tonka, praline, coffee and milky musks. Attested on 2 Parfumo perfumes across 2 brands.