{"id":6673,"date":"2025-01-15T15:51:30","date_gmt":"2025-01-15T14:51:30","guid":{"rendered":"https:\/\/staging.perfume-week.com\/?post_type=events&p=6673"},"modified":"2025-02-19T11:24:35","modified_gmt":"2025-02-19T10:24:35","slug":"the-smell-of-chocolate-en","status":"publish","type":"events","link":"https:\/\/staging.perfume-week.com\/en\/events\/the-smell-of-chocolate-en\/","title":{"rendered":"The smell of chocolate (EN)"},"content":{"rendered":"\n

Conf\u00e9rence en anglais.<\/p>\n\n\n\n

Swiss composition house Luzi has teamed up with Max Chocolatier to capture molecules from Bolivian and Javanese cocoa beans. This unique method enables perfumers to extend their aromatic palette, and create particularly sensory, faceted fragrances, with notes of caramel, hay, rose and blackcurrant.<\/em>
<\/p>\n","protected":false},"excerpt":{"rendered":"

Conf\u00e9rence en anglais. Swiss composition house Luzi has teamed up with Max Chocolatier to capture molecules from Bolivian and Javanese cocoa beans. This unique method enables perfumers to extend their aromatic palette, and create particularly sensory, faceted fragrances, with notes of caramel, hay, rose and blackcurrant.<\/p>\n","protected":false},"author":14,"featured_media":0,"template":"","tags":[],"annee":[],"pw_dates":[157],"event-types":[68],"ville":[],"class_list":["post-6673","events","type-events","status-publish","hentry","pw_dates-01-jeu-20-en","event-types-smell-talks-bastille-design-center"],"acf":[],"yoast_head":"\nThe smell of chocolate (EN) - Perfume Week, by Nez<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The smell of chocolate (EN) - Perfume Week, by Nez\" \/>\n<meta property=\"og:description\" content=\"Conf\u00e9rence en anglais. Swiss composition house Luzi has teamed up with Max Chocolatier to capture molecules from Bolivian and Javanese cocoa beans. 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