La Fleur d'Artémisia Enfleurage Bitter Chocolate with Artemisia Flower

Enfleurage technique in chocolate production

Enfleurage, an extraction process long used in perfumery, is based on the ability of fat to absorb essence.
. This technique, developed in Grasse, the capital of perfume and famous for its flowers, allows the extraction of fragrance from flowers.
. I decided to use this unique knowledge in chocolate production to preserve the subtlety of floral aromas and introduce an innovative approach.

Dom Fleurs de Chocolats stands out for its unique approach to the world of sweets and chocolate. At the core of this initiative is the innovative idea of highlighting flowers and their various fragrances, inspired, among other things, by the enfleurage technique used by perfumers in Grasse to extract floral essences.


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Elwood Bouazza, pastry chef and chocolatier, is reinventing classic confectionery by adding floral flavors. His flagship creation, Les Pâtes de Fleurs, is a floral version of Pâte de fruits, the result of years of experimentation and tweaking to get the floral flavors as close as possible.

. Committed to the quality of his products, former pastry chef Pierre Hermé is constantly refining his recipes to ensure an unparalleled flavor and floral experience.
. The carefully selected ingredients are sourced from organically grown, mainly in France, underscoring the commitment to using high-quality raw materials.