Cacao Aztèque Perris Monte Carlo

Cardamom crashes through immediately with peppery intensity, followed by black pepper's sharp bite—these spices create an almost chilli-like sensation that momentarily obscures the chocolate entirely. Pink pepper adds a citrusy top note that feels almost pink grapefruit-adjacent in its brightness, establishing a fragrance far more savoury than sweet.

Tuberose absolute emerges with powdery insistence, creating an unexpected floralcy that wrestles with the cocoa absolute's creeping warmth. Rum absolute weaves through with a honey-like fermentation, whilst pittosporum adds a subtle green-floral transparency that prevents the composition from becoming cloying. The spice begins to soften but never truly recedes.

Sandalwood finally dominates, bringing creamy woodiness that allows the cocoa absolute to breathe properly at last. The leather accord adds a final drying sensation, leaving a skin-scent whisper of chocolate-tinged sandalwood and faint spice—intimate, barely there, distinctly unfragrant in the traditional sense.