Two prestigious Belgian houses—Baobab Collection and Pierre Marcolini—join forces to celebrate the shared values that drive them: the creation of extraordinary products through masterful craftsmanship and exceptional terroirs.
On the eve of Maison Pierre Marcolini’s 30th anniversary, a unique idea was born to mark the occasion in a special light. Three candles were designed in pairs—each one a sensory and aesthetic journey to exotic destinations where precious cocoa beans are harvested. Embark on a voyage to India, Peru, and Madagascar. The master chocolatier shared his journey with us: a quest for rare cocoa beans sourced over three decades from exceptional terroirs. He described the ecosystems in which these beans flourish, and together with our perfumers, we sought the key accords for this collaboration: Indian rose, Madagascan vetiver, citrus fruits, and Peruvian jasmine. Three exclusive fragrances were developed to reflect Pierre Marcolini’s olfactory memory and his favorite ingredient—the cocoa bean. The three candles—Inde, Pérou, and Madagascar—will be available in Pierre Marcolini boutiques, sold individually in the My First Baobab format and as part of a “Travel Trio” set featuring all three in miniature form. Baobab Collection will spotlight the Pérou candle by offering it in all formats—My First Baobab, Max 10, Max 16, Max 24, and Max 35—available in boutiques, online, and at selected retailers.
Inde
This candle transports us to a vibrant landscape, where the women of Kerala wear multicolored saris. Along the roadside, the scent of roses subtly mingles with fruity aromas. The glass design pays tribute to India and the cocoa beans harvested there by Maison Pierre Marcolini throughout the seasons. A figurative pattern of colorful cocoa beans evokes the region of Kerala and subtly recalls the dresses of Indian women carrying baskets of flower petals. The fragrance, escaping from the precious silkscreened glass, honors the exquisite rose blooming near the cocoa fields. At its heart, lychee adds a sweet, liqueur-like touch to the Indian rose. The base reveals musk, giving the perfume a sophisticated and distinctive identity. Cold, the scent unveils powdery softness and sensuality; when warm, it releases its full spicy richness. The design comes alive under the flame, instantly transporting you to this exceptional land, where materials converge to create a magical experience that awakens all the senses.
Madagascar
From the red soil of Madagascar rise the rarest scents. The island is a vast garden where fauna and flora coexist in harmony. Ambanja, in the northern province of Diego Suarez, is home to the cocoa plantations. Mangrove, ylang-ylang, and vetiver form the ecosystem of this sacred place. For the Madagascar candle, we chose a woody path over a floral one, emphasizing vetiver wood. The result is surprising and refined—almost wearable as a personal fragrance. Cold, the scent reveals floral notes; when lit, it explodes with the power of vetiver wood on a slightly peppery base. The spicy roundness is enhanced by a heart of patchouli wood. The candle’s design, created in collaboration with Maison Pierre Marcolini, features black and gold—a bold composition of cocoa bean shapes. The black evokes the strength of chocolate and the mysteries of Africa.
Pérou
We arrive in Lima, the land of ceviche and citrusy delights. We encounter Peruvian women in folkloric attire—colorful skirts, elegant hats, and braided hair. We admire Mario Testino’s photographs in his stunning museum, with its pure architecture and subtle golden moldings breaking the pristine white decor. In the Piura region, we search for the world’s rarest criollo beans. The Pérou candle pays tribute to these beans, harvested exclusively in Peru. Their unique white color gives Pierre Marcolini’s pure Peruvian chocolate the appearance of milk chocolate. A cascade of white and gold cocoa bean illustrations adorns the glass, creating a decorative and precious effect that echoes the structure of the beans themselves. The fragrance is a tribute to Peruvian flavors and the ecosystem where jasmine harmonizes with cocoa trees. Cold, it offers the freshness of lime—a nod to Peruvian cuisine and ceviche. When lit, it retains its freshness and reveals dry vetiver wood. Jasmine appears in delicate fragments, adding a green and aromatic touch.
