CiocoSpesizissimo Hilde Soliani for women and men

Surprisingly pleasant non sweet chocolate perfume is this. Personally I don't really like foody fragrances but this chocolate is very interesting.The sweet chocolate balanced by fizzy,green elements: just perfect!

Green nuances transforms this essence into a shimmering and lightly sparkling coctail. The basil and tomatoe-leaf play against (I definitely feel some uplifting mint aroma too) the sweet chocolatey notes, woodsy elements make the scent creamy and silky, the spices(cardamom, pepper and a tiny bit of paprika) gives a touch of piquancy.The final result is a semi sweet, spontaneous, quirky, exciting but very likeable fragrance what is smells good!!

Pleasing..really..:)

i smell cocoa/chocolate, not white but milky dark. It's not too sweet. It's nice but didn't wow me.

A real surprise, the original agreement fresh / hot juex Contrasts, , peppery and seductive, including backyard where some green leaves are freshly picked basil, herbs and so sharp, biting twist, and the heart that is the bottom and still the heart (a play on words, yes .. because it's really exciting combination of the two smelly actors!)
It is usual to taste the mint with the cocoa or chocolate, a lust for the taste buds, and yes, got it right, an 'idle pleasures of interaction between my nose and my palate, and you do not know when I find the dazzling delight 'irrepressible sensuality and verve almost aphrodisiac, that the mouillette left on a table in the hot sun, an exploit mixing heat and smell, an alchemy that is the metamorphosis of infinite pleasures.



And you are easy to associate the food and perfumery as CiocoSpezissIMO only invited to do, experiment with the pure creativity and memory as a still-image and [emotion] passpartout, the liqueur of Hilde Soliani's grandmother, that sweet aromatic liquor that all our grandmothers, including my own, used in its melange with cakes, sponge cake,and pastries.
And this is "LiquoriFattinCasa" (ricettedi.it) or preparations with herbs (basil between CiocoSpezissimo) through the infusion (steeping) in alcohol from a period ranging from just fifteen days to a couple of months, even three . The second stage is the syrup, water and sugar over low heat, dissolve the sugar until melted, cool it and then add it with alcohol into bottles of glass.
{Grandma's Secret?: To make the syrup more transparent, add half cup water and beaten egg whites before boiling}

LIQUOR BASIL:
Top notes:
50 basil leaves, half a kilo of sugar, 1 liter of brandy.
Heart:
Pour the brandy into a glass container, combine the basil leaves and sugar, allow to steep the leaves for a month, then strain and bottle.
Background:
Under energy (pepper) and conciliatory [soul]



Ingredients:
30 basil leaves (I use the common type with large leaves)
1 liter of alcohol, food at 95 °
2 organic lemons
8 dl of water
8 gr of sugar
[Cookbook stegnatdepolenta]


In CiocoSpezissIMO's jus it is clear that we have not only the memory of brandy in the kitchen of her grandmother, but also, and above all, its harmony / contrast with three types of chocolate: cocoa paste, white chocolate and cream dessert so tasty nero.So fresh and flourishing, as friction between bright and sharp leaves of basil and the cocoa beans while melting on low heat, just like the preparation of nostalgic "basilicello".

And on the skin (mine!)it turns aromatic, sweet and sly, yet irresistible, a tempting devil, I'll taste it has never stopped. : Surprisingly delicious,more then the already tasted ,more than my favourite , and even beyond .


What to wear and eager desire to enjoy my CiocioSpezissIMO!