What is the least sweet Blueberry flavor?? Finding Capellas way too sweet for me.
I find FA-Forest Fruit pairs nicely with other berry concentrates. When used at 1-2%; it lends a tart "berry-ness" to the recipe, without losing the primary berry dominance.I do have the FA Bilberry and I like it. I'm trying to pair it with a Blueberry but what I have used so far (Cap) is way too sweet. Didn't bother with FW as the reviews says it's sweet (candyish),yuck. Going to give TFA Blueberry Wild a shot. If that doesn't work then I'll just solo the Bilberry.
Blueberry Wild is the sweeter version of TFA. Blueberry Extra is less sweet sort of like the skin flavor where as the Blueberry wild is the sweet center. Just a FYI in my opinion. I have used both. Hope this helps.I do have the FA Bilberry and I like it. I'm trying to pair it with a Blueberry but what I have used so far (Cap) is way too sweet. Didn't bother with FW as the reviews says it's sweet (candyish),yuck. Going to give TFA Blueberry Wild a shot. If that doesn't work then I'll just solo the Bilberry.
Guess it depends on exactly what you are making. Fa Billberry is fairly strong and forest fruit can be. TFA BB extra not so much. Give us a hint where you are headed FranWay too much fruit. Maybe 1% of each?
Way too much fruit. Maybe 1% of each?
As an alternate recipe, I might be inclined to try:The original recipe was
2% FA Bilberry
4% Cap Blueberry
3% TFA Cheesecake with graham
2% TFA White Chocolate
The Cap Blueberry is way to sweet. I'm out of Blueberry Extra so I remixed using just 1% of Blueberry Wild. Should have tried the Forest Fruit but I forgot.
As an alternate recipe, I might be inclined to try:
2% FA Bilberry
1% TFA Blueberry Extra (or TFA Blueberry Wild if/when you replace it)
1% FA Forrest Fruit
3% TFA Cheesecake with graham
2% TFA White Chocolate
and adjust from there.
As a side note: to reduce sweetness; you might want to look at reducing the cheesecake (gram. crust), and/or white chocolate. Both can add sweetness as well. I understand (and respect), that you are going for a particular profile, so there is only so much tweaking that can be done before it stops being that profile.
I also wonder (because of the fruit's presence), if a bit (0.25-0.50%) of something like LA Tart & Sour, or TFA Sour, might(?) help counter perceived sweetness without providing a detectable "sourness"?
I have a plain White chocolate cheesecake mix. It is not sweet. I use TFA White Chocolate. It's really doesn't taste like white chocolate at all to me but I like the taste.