The Story
Why it exists.
The beginning
Laurie Erickson wanted to explore cocoa beyond its usual sweet treatment. Cocoa Sandalwood, launched in 2013, became an exercise in material restraint, pairing dry cocoa absolute with New Caledonian sandalwood absolute, then building complexity around them rather than softening them. The lactonic peach note adds unexpected brightness. Coffee, ginger, and clove deepen the composition without making it edible. This is how Erickson works: she builds from materials, not from concept.
The interplay between bitter dark cocoa and creamy sandalwood is the engine of this composition. These two notes shouldn't work together, one is all darkness, the other all warmth. But in Cocoa Sandalwood, they create something that feels neither sweet nor sharp, neither gourmand nor fresh. It's warm and contemplative in a way that feels earned, not accidental. The lactonic peach and spices, coffee, ginger, clove, create the complexity that makes it compelling rather than predictable.
The evolution
The opening is unsweetened cocoa absolute, dusty and dark. Then ginger and clove arrive warm and immediate. That first phase is sharp, almost confrontational, a clear statement before anything softens. The lactonic peach enters as the cocoa settles, adding velvety softness that initially seems wrong against the bitter chocolate but works perfectly. Sandalwood grows slowly underneath, softening everything as it rises. By mid-drydown, the cocoa is mostly gone. Sandalwood and vanilla dominate. Cedar and ambrette keep it from becoming too sweet. The final impression is creamy woods and vanilla, intimate, close to the skin, lingering into evening. You'll find it on your clothes the next day.
Cultural impact
Cocoa Sandalwood doesn't chase trends or rely on novelty. It takes familiar materials, cocoa and sandalwood, and arranges them in a way that feels intentional. The composition appeals to wearers who trust their own nose over prestige, finding satisfaction in restraint over flash.
