The praline note offers a fragrance that stands between toasted sugar, almond, and hazelnut this is a punch of nutty sweetness.
The praline fragrance comes in various combinations, most often accompanied by floral or fruity notes. Sometimes we are surprised by a classic composition with a delicate hint of gourmand, other times an exquisite fragrance with a sensual, sweet aftertaste of sweets.
Pralines - Sometimes we prefer it sweet and velvety, other times we use dark and dessert. This diversity can also be seen in the world of fragrances.
Its fragrances are mainly used for gourmet feminine perfumes. There it can offer its warmly sweet and toasted aspect. Associated with many fruits and different flowers, the praline is part of beautiful scents, mainly gourmand. This confectionery ingredient is nowadays an essential ingredient in perfumery.
A praline is a type of sugary, nutty candy
The French meaning of the word "Praline" is the one we usually use in the perfumery world the O.G. praline, is a firm combination of almonds and caramelized sugar.
Two other types of pralines are :
American pralines are made with brown sugar, granulated sugar, cream, butter, and pecans. Though they’re popular across the Southern U.S., they’re most associated with New Orleans, Louisiana.
Belgian pralines, or “soft-center Belgian chocolates” bare little resemblance to the New Orleans pralines you might be familiar with. They consist of a chocolate outer shell and a milky hazelnut filling.
The praline's origins may date back as far as the early 17th century. It's believed the praline was created by Chef Clement Lassagne, who worked for French diplomat César duc de Choiseul, Comte du Plessis-Praslin. Chef Lassagne's original praline combined almonds, not pecans, and a caramelized coating.
However, it took some time for this creation of the fine chocolate pralines as we enjoy them today. It was only in 1879, when Rodolphe Lindt introduced the decisive refinement to the chocolate preparation by means of the conching method, that the delicate glaze of today’s pralines could be achieved.
In 1861, a specific compound was extracted from larch bark (back then it was called laxirinic acid), and in 1894 it was identified by a group of Munich chemists, they named it maltol. Later it was confirmed that maltol plays a significant role in the aroma of fresh bread, coffee, roasted chicory, and some conifers. In its pure form, maltol has a caramel smell with the fruity nuances of jam.
it seems that the time of overly sweet gourmand fragrances has passed, and modern gourmand fragrances tend to have some volume at the expense of sweetness, as well as some unexpected turns and contrasts; they have become more complex, interacting with other fragrance genres. However, it is unlikely they completely disappear; they will stay with us forever, like chypres, fougères, eaux de cologne, floral aldehydics, and amber perfumes.
It seems that perfumers have recreated all possible desserts that exist; we've smelled perfume incarnations of praline, ganache, candied fruits, panna-cotta, crème brulée, nougat, profiteroles, Pavlova cake, and even rainbow sherbet. But maybe they forgot something, and have not made your favorite dessert yet?
Each of us, regardless of gender or age, should take on a small mission: to find a fragrance that will perfectly emphasize our unique character. As you know, how many noses, so many preferences. Some feel best wrapped in a heavy, wooden aroma, while others prefer delicate, fruity or floral perfumes.
