I cut the amount of creme de cacao in half and added a dash of xoclatl mole bitters. Exquisite and easy!

I think it's too sweet. Try without cacao brown next time and with chocolate bitter.

I used older, sweeter version of rabarbaro, giffard creme de cacao White and bitter truth chocolate bitters. The base was ocho blanco. Nice coctail with tequila to the fore, and medium chocolate/cacao biterness but something (dash or two of absinthe) is missing.