Re: Re: Speaking of drinking hydrosols.....<delurking to chime in!>

[Guest guest]

<I really dig this conversation and just had to chime in They'd

be great with chocolate--I've made truffles with orange and rose

waters (I'm a chocolatier in process of " jumping ship " to natural

perfumery, LOL), my fave was a middle-eastern themed one one with

orange flower water, pomegranate molassess and fresh-ground black

pepper. Lavender is also lovely with chocolate... Oooh that

reminds me of a lavender creme brulee I once had at a French

restaurant that was divine! I could also see lavender water in a

melon and blueberry fruit salad, with honey and a bit of fresh

mint. Oh dear, now I'm hungry...

Sherry>

OMG! All of that you mentioned sounds incredible. I LOVE chocolate and I love

trying chocolate(dark is best, mind you) with all kinds of flavors. In fact, I

was considering becoming a choclatier myself. I made truffles once with ylang

ylang oil rolled in shredded coconut-divine! Ylang ylang really does taste like

candy. I had all of these ideas for truffle flavors(still do-in fact I'm dying

to try an acai' truffle) and then Vosge's Haut Chocolat came along. So much for

my innovations. It's like that with cupcakes too-I've been baking them for

years. I make large batches for the holidays and bring them into work(my

coworkers love me) for each holiday. I make flavors best suited to each

holiday; dark chocolate & spices, pumpkin, and orange-colored cake for Halloween,

spice, pumpkin, and chocolate for Thanksgiving, candy cane, chocolate, and

gingerbread for Christmas, strawberry, lemon, and vanilla for Easter, etc. I'm

such a kid and I have to have treats for the

holidays. And they bring me back to when I was a kid-I loved my childhood. I

had even considered going into business, when voila' some shops opened here in

Chicago that sell just cupcakes. I swear I'm on some sort of wavelength with my

peers and they just have the gumption to do it first. You know what they say

about early birds and worms...

I drink orange flower water diluted in some water before I go to bed. I

swear, it knocks me out. It's one of the few things that do. Sleeping does not

come easily to me. And it tastes and smells a whole hell of a lot better than

valerian! I get mine at a middle eastern store. Is it pure? I dont' know. I

hope so. In any case, whatever its made out of puts me to sleep(and smells and

tastes great too). And this coming from someone who needs a double dose of

anesthetic before going into surgery!

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[Guest guest]

--- Shea <goblinboy60660@...> wrote:

> be great with chocolate--I've made truffles with

> orange and rose

> waters (I'm a chocolatier in process of " jumping

> ship " to natural

> perfumery, LOL),

>

> Sherry>

> OMG! All of that you mentioned sounds incredible.

> I LOVE chocolate and I love trying chocolate(dark is

> best, mind you) with all kinds of flavors. In fact,

> I was considering becoming a choclatier myself. I

> made truffles once with ylang ylang oil rolled in

> shredded coconut-divine!

and Sherry,

This is so funny! I wonder how many of us have

considered becoming a chocolatier (or have already

been one). For me, it is between chocololate and

perfume (but definitely leaning toward perfume.) I've

been considering an apprenticeship at a chocolate

shop. Most of us seem to cook a lot of creative

things too!

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[Guest guest]

--- shaeristone <sstone@...> wrote:

I'm waiting for one more order of EO's to

> arrive and then I'll

> have the stuff I need to start working on a

> chocolate inspired

> perfume, I can't wait. My vision of " chocolate " has

> a hint of citrus,

> red fruit, jasmine, something a bit nutty, some

> earthiness and of

> course chocolate, and if I can work some caramel or

> burnt sugar notes

> in, even better.

>

Sherry,

I've been working on something very much like what you

describe. I am finding the cocoa absolute a little

bit difficult. I may need to try one from a different

supplier. In fact, one of my recently mentioned sugar

tincture perfumes included cocoa abs. but ended up

much too sweet. I am going to order a hazelnut C02

from Eden to see if this works well with the

chocolate. I find that a small amount of cepes works

really well with the cocoa for the earthiness you are

looking for.

And for the sugar note, you gave me the idea to

tincture some burnt sugar. Let us know how your

perfume turns out!

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