Hot Chocolate Massage
An aromatic chocolate massage is a feel-good experience with a difference. A chocolate massage begins with a perfect warm-up: enjoying a delicious glass of hot chocolate. The pre-warmed cocoa oil is gently applied in a massage room at the perfect temperature. The massage is carried out slowly with only gentle pressure. The even yin-yang strokes are carried out exclusively on soft parts of the body. The tissue is perfectly relaxed by the massaging hands and the warm massage oil. After the chocolate massage in Switzerland, the skin feels strokably soft and gives off a gorgeous hint of chocolate. Stress and disquiet are banished, making space for relaxation and happiness!
It is well-known that enjoying this popular delicacy increases levels of seratonin in the brain, which explains the benefits of a chocolate massage. When the sweet seduction is applied, seratonin is released, and this has a relaxing, balancing and stress-reducing effect. At the same time, the happiness hormone puts you in a good mood and makes you happy. While eating chocolate can often have an impact on slim body lines, it does not get into the digestive system if applied by hand. So a chocolate massage in Zurich is completely calorie-free portion of happiness.
The sensual, second half of this massage consists of soft, attentive stroking movements and gentle, tender caresses all over your body – in particular, your erogenous zones – and culminates in a stimulating massage of your genital area. Here, we use our imaginative and varied bodywork technique based on Far Eastern principles to provide you with maximum pleasure.
Indulgence sessions and prices
|90 Minutes||CHF 370.-||Euro daily rate|
|120 Minutes||CHF 470.-||Euro daily rate|
Products and ambiance
The hot chocolate massage is performed using pre-warmed cocoa oil on a massage table.
Effects of cocoa
The relaxing effect of chocolate massage is primarily due to the stimulating substances in the cocoa bean. It contains alkaloids such as theobromine, which is related to caffeine, and proteins, vitamins, carbohydrates and fats. The positive effects of chocolate are rounded off by valuable minerals and flavonides which protect our blood vessels. Cocoa butter combined with other nurturing ingredients is also perfect for dry skin!
The cocoa tree
The cocoa tree, which belongs to the mallow family, can reach heights of up to 15 metres, but is usually cropped to around four metres on plantations. The cocoa fruit contains the fruit flesh and around 20 to 60 seeds, the cocoa beans, which are still white at this stage. After harvesting, the beans are fermented, dried and, finally, shipped. In Europe, cocoa beans are primarily used for the production of the popular drink and delicious chocolate.
The history of chocolate
The Olmecs knew about the cocoa bean as long ago as 100 BC. For the Meso-American tribe, the plant was an important element of everyday life. Lively trading with neighbouring tribes brought cocoa to the Mayans. Excavations of tombs have revealed containers used to store the beans. It is believed that the Mayans consumed cocoa in the form of a drink, with extra flavour provided by pepper or chilli. Among the Mayans and, later, the Aztecs, the delicious bean was exclusively the preserve of the nobility. The latter recognised the nurturing effect of cocoa butter and produced the first creams. It may have been that some noblemen were even able to enjoy a chocolate massage.
Christopher Columbus was the first European to report on the cocoa bean, which was being used as currency in a market. Just a few years later, the Spanish led by Cortés conquered the Aztec empire and found out about the delicious bean for themselves. The conquerors finally brought "Xoxolati" to Spain. They could not acquire a taste for the drink at all until they mixed it with sugar and vanilla, marking the beginning of cocoa's triumphal march through Europe.
In the European colonies in Central and South America, work progressed fast on the cultivation of the cocoa bean. Huge plantations grew up which were run using slaves. Later, the cocoa plant also reached the colonies in the Caribbean, the Gulf of Guinea, South East Asia and Africa.
Until the 19th century, chocolate remained a luxury reserved for the rich. But the Industrial Revolution also saw the invention of machines to process cocoa beans, which allowed cocoa to enter even more lowly households. A number of chocolate factories were built around that time, and some of them are still in existence today. The breakthrough for chocolate came in 1848, when an English company launched the first edible version.
Today, chocolate is a fixed part of our lives. All sorts of delicious creations sweeten our lives, as does the wonderfully relaxing chocolate massage.