Two Senses Combined in One Dear Diary 2015

So far, I have kept a wide berth from the so-called "sweet gourmand fragrances."
Although I enjoy sweet treats, I prefer them with dark chocolate.
I find things like cotton candy, marshmallows, vanillin, overpowering caramel syrup, and sugary synthetic fruit essences truly creepy.
Smelling like that? Never in my life!
The term gourmand fits such things, which means "glutton" or "big eater," while gourmet refers more to the connoisseur.
Now, a fragrance has reached me in a traveling package that I would never have encountered otherwise, with the brand completely unknown to me, and then the label sweet-gourmand!
But everything develops completely unexpectedly:
The scent takes me on a visit to the experimental kitchen of an excellent pastry chef. The master is currently creating new pralines and truffles made from dark chocolate with wonderful fillings.
From the large pot wafts the warm, liquid couverture made from selected cocoa varieties, perfectly conched, waiting to be used as a dipping bath.
In the small pots are the various fillings, whose fine spices are already harmoniously blending with the chocolate in the air.
My nose is glued to the arm; I could easily reenact the orgasm scene from "Harry and Sally" :-)
The longevity is also fantastic:
When the spices and the sweetness of the dried fruits have evaporated after hours, the darkest, chocolaty amber remains on the skin for a long, long time, which I have ever had the pleasure of smelling.
A true gourmet fragrance, thank you very much, dear Gandix!