Connecticut broadleaf, San Andreas, and Ecuador Maduro all have Cocoa qualities. So does Corojo Oscuro.
Cream is trickier, but doable in natural leaf flavors. I "suspect" and haven't had a chance to follow up on, that commercial cigars are sprayed or misted with something like this:
http://www.edenbotanicals.com/butter-co2.html
In natural leaf, I've had only 1 recent blend that had "Cream".
2 Criollo 98' Viso
2 Corojo 99' Viso2 San Vincente Ligero
With a **Corojo Oscuro binder and Wrapper. (This has notes of cream, and cocoa, especially when combined with the above blend)
I'm still running blending tests with these 4 types of leaves, and sure wish more on WLT could help with this?
Some of the problems I'm having is with this is these:
1) This blend is more full bodied with the Viso's and Ligero's. If somebody has these in seco's, could you try it and see if it's still Creamy???
2) I'm running low on Corojo Oscuro, so I'm limited as to how many more test blends I can roll.
3) I can't order any more Corojo Oscuro to run more tests, because it's not in stock currently.
It's also possible to get Cream with:
Piloto Cubano Seco**
Nicaraguan Habano Seco**
Brazilian Mata Fina
To add the Cocoa....thanks to Raodwarrior's suggestion, I found that 2 leaves of a Maduro Can bring out the Cocoa flavor of any of these:
any Nicaraguan Habano filler, Criollo 98' filler or other filler with Chocolate undertones........The 2 Maduro leaves help bring that to the forefront.
This is as close as I've personally come. Hopefully others can pick up the ball and carry it the rest of the way!
(** Indicates out of stock items)