So, I'm pretty new-ish at diy; and I was a cook for some years, so the concept isn't exactly foreign... but I haven't been able to get the PA white chocolate to work at all!
It smells great! When I mixed it by itself @ 15%, and 20%, in a 20/80 vg/pg mix @ 18mg, it seemed more aromatic than flavorful. I'd puff and puff, and it seemed like the flavor would only be an after-effect in the sinuses, rather than a direct flavor, if that makes sense....
So, I mixed it in with some things, and found something weird: when I mixed it at around 20/40/40 Brown Sugar/White choc./Caramel cappuccino (all PA), @ 20% in a 20/80 mix @ 15 mg, it seemed as if the white chocolate sorta cancelled out the bitter/coffee of the cappucino, leaving a flavor which just had edges to it, with no body. And those edges were dull.
So then, I thought to keep it with the sweets, mixing it 50/50 with Pecan (PA) @ 20%, 20/80 15mg. The Pecan is really syrupy-sweet, so I thought maybe it would bring out the w. choc... but it didn't really do that. Just a dull overtone of it, no body to it.
Now, it could be my tasters, since I've been totally and completely smoke-free for... hmm, wow! I guess it's been a whole couple of months now... awesome; time flies!
And, maybe w. choc is too delicate a flavor to come across on an ego-T at stock resistance (3.7v, 2.3 ohms, give or take...), even with a fresh wick, and dry-burn.
anyhow... has anyone been successful with W. Chocolate?
It smells great! When I mixed it by itself @ 15%, and 20%, in a 20/80 vg/pg mix @ 18mg, it seemed more aromatic than flavorful. I'd puff and puff, and it seemed like the flavor would only be an after-effect in the sinuses, rather than a direct flavor, if that makes sense....
So, I mixed it in with some things, and found something weird: when I mixed it at around 20/40/40 Brown Sugar/White choc./Caramel cappuccino (all PA), @ 20% in a 20/80 mix @ 15 mg, it seemed as if the white chocolate sorta cancelled out the bitter/coffee of the cappucino, leaving a flavor which just had edges to it, with no body. And those edges were dull.
So then, I thought to keep it with the sweets, mixing it 50/50 with Pecan (PA) @ 20%, 20/80 15mg. The Pecan is really syrupy-sweet, so I thought maybe it would bring out the w. choc... but it didn't really do that. Just a dull overtone of it, no body to it.
Now, it could be my tasters, since I've been totally and completely smoke-free for... hmm, wow! I guess it's been a whole couple of months now... awesome; time flies!
And, maybe w. choc is too delicate a flavor to come across on an ego-T at stock resistance (3.7v, 2.3 ohms, give or take...), even with a fresh wick, and dry-burn.
anyhow... has anyone been successful with W. Chocolate?
