White Chocolate as a fragrance note is known for its creamy, sweet, and rich aroma that adds a decadent and gourmand quality to perfumes. It is derived from the cocoa butter part of the cocoa bean, which is the same source as dark chocolate, but without the cocoa solids. This gives it a distinctly smooth, milky, and sweet character without the bitterness found in darker chocolates. Historically, white chocolate was first introduced in the 1930s as a derivative of chocolate, and its use in perfumery is more recent, coinciding with the popularity of gourmand fragrances that evoke edible qualities. In fragrances, White Chocolate is used to provide a lush and indulgent base note that can soften sharper elements and enrich the overall scent profile, often contributing to the creation of warm, comforting, and luxurious fragrances.
Natural or Synthetic?
The extraction of scent from white chocolate for perfumery is not practical due to its composition; thus, synthetic versions are developed to mimic its rich and creamy aroma in a more stable and consistent form.
Fragrance Families White Chocolate Most Commonly Found In
Show fragrances that contain White Chocolate as a note