Guests were served ice cream-inspired cocktails and tasted the new mint leaves and chocolate flavour through a series of culinary experiments organised by Rebel Dining Society.
They popped bubbles of mint and chocolate, flash-freezed mint leaves which were then inhaled while eating a chocolate truffle, and made their own ice cream lollies.
Rebel Dining Society collaborated with perfumer Louise Bloor whose team interviewed each guest to create their ‘sensory profile’, which determined whether they received a personalised mint or chocolate perfume at the end of the evening.
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