In the past few years, I’ve gotten quite accustomed to seeing chocolate as a perfume note. Actually, accustomed to the point of being leery of any perfume featuring the note. I suppose you can say I’m one of those people who prefers to apply chocolate inwardly as opposed to outwardly. Chocolate can smell all right but it sure tastes much better! Nevertheless, the news of Iris Ganache, the new Guerlain from the L’Art et la Matiere collection, produced a jubilant reaction: being a huge fan of all the previous editions (Bois d’Armenie, Cuir Beluga, Angelique Noire, and Rose Barbare), I chose to close my eyes on the chocolate and focus on the iris instead.
Turns out, only seeing the iris isn’t quite possible. Iris Ganache is exactly what the folks at Osmoz.com described it as: “an iris butter worked like a ganache cream for pastry”. Iris and heavy cream/chocolate blend – who would have thought this could possibly work. Well, it does and then some. Iris Ganache is just as much about chocolate cream as it is about iris. The two are inseparable. Its outward application is equivalent to what it would do in your mouth – it instantly melds with skin in a most caressing way. Iris Ganache is a perfect blend of powdery and creamy. It intensely reminds me of my other Guerlain favorite, Apres l’Ondee – a gourmand version of it. I marvel at this similarity for two reasons: 1) both scents are years apart; 2) Iris Ganache is as Guerlain-like as can be. I’ve been living off of my sample for a few days now and will absolutely want to get my hands on the bottle.
Iris Ganache features the notes of bergamot, cinnamon, white chocolate, iris butter, patchouli, cedar, amber, vanilla, musks. It can be purchased at Bergdorf Goodman in New York as well as the Guerlain flagship store in Paris.
P.S. As a side note, I’ve come up with two more reasons to love Iris Ganache: 1) it is gourmand and it is good! 2) the juice is pink, and I can’t stop admiring this fact.
Image source: osmoz.com
23 comments June 22nd, 2007