Suggestions?

[dead not sleeping]

I'm sitting here on ECF, lurking and munching on Dark Chocolate covered Almonds, just out of the freezer that I just got done making. I hope you all can see where this is going. Anyone been able to get a super deep DARK chocolate flavor? Like the Ghiradelli 60% cacao kind of dark? TFA's bittersweet chocolate is not 'dark' enough, or I need something to add to it to get that indescribable something. Damn, these things are good.

 

[glasseye]

Maybe a drop or 2 of this added to your bittersweet chocolate- Sigaretta Elettronica :: Aromi Tabaccosi :: Aroma Tabacco Dark Vapure - Dettaglio del prodotto - FlavourArt - La sartoria degli aromi

 

[HeadInClouds]

Anyone been able to get a super deep DARK chocolate flavor?

Check out Basic Cocoa Cookies on my blog. I have chased chocolate for such a long time, and finally figured out a way to get true, dark cocoa flavor without the tootsie-roll effect, not too sweet, not bitter. Nothing else I've made or bought has tasted like true deep chocolate, but this recipe sure does.

 

[dead not sleeping]

Check out Basic Cocoa Cookies on my blog. I have chased chocolate for such a long time, and finally figured out a way to get true, dark cocoa flavor without the tootsie-roll effect, not too sweet, not bitter. Nothing else I've made or bought has tasted like true deep chocolate, but this recipe sure does.

Thanks HIC, I'll add some cocoa to my next order. Do you think the brown sugar is the ticket for that? I didn't want to get too much of a 'bakers chocolate' effect if you know what I mean, so I never thought to order any. I'm a dark chocolate freak, I don't like milk chocolate all that much. I had a few dark chocolate bunnies left over from Easter, and they went into the almonds. Got me thinking about a juice, cause they are just awesome.

 

[HeadInClouds]

Thanks HIC, I'll add some cocoa to my next order. Do you think the brown sugar is the ticket for that? I didn't want to get too much of a 'bakers chocolate' effect if you know what I mean, so I never thought to order any. I'm a dark chocolate freak, I don't like milk chocolate all that much.

I promise it's not like bakers chocolate, and it's definitely not milk chocolate. It's like soft cookies made with lots of dark cocoa. The TFA Brown Sugar helps turn FlavourArt's dry Cocoa flavor into great dark chocolate. Other than the brown sugar, all the other ingredients really need to be FA - they work magic together.

 

[RocketPuppy]

Talking about chocolate, I agree. The flavors for chocolate, unlike other flavors, just don't satisfy. I've been trying to mix an orange chocolate, but ugggg.

 

[SueandCootie]

I have been, until very recently, uninterested in vaping chocolate and coffee (altho I love them as much as the next human) but suddenly I have a SWEET MILK chocolate vape obsession started. I'm combining two Inawera chocolates with a couple of vanillas, and have Hangsens chocolate on the way to work with...ironic that the chocolates have a reputation for being difficult, but I'm doing better with them than I am with some 'easier' basic flavorings...if I feel I have something worth sharing I'll post specifics. They DO need steep time I find, the more the tastier!

 

[SueandCootie]

Talking about chocolate, I agree. The flavors for chocolate, unlike other flavors, just don't satisfy. I've been trying to mix an orange chocolate, but ugggg.

I know the folks in the Inawera reviews thread have been working with an orange with promise...have you been following that one?

 

[Maurice Pudlo]

I've found double chocolate, butter, and bavarian cream seem to replicate dark chocolate fairly well. In a 30ml mix; 0.8ml DC (BV), 0.4ml B (TFA), and 2.4ml BC (LA), as with anything your milage may vary. I've no idea where (BV) sources their flavors but the double chocolate they offer is very cocoa in its presentation from 0.8-1.0mg:30ml. Adding marshmallow (TFA) at 0.8ml softens it some, bridging the gap between dark and milk chocolate.

I mix 50:50 PG/VG if that matters at all, with no H2O or other thinners.

Maurice

 

[SueandCootie]

I've found double chocolate, butter, and bavarian cream seem to replicate dark chocolate fairly well. In a 30ml mix; 0.8ml DC (BV), 0.4ml B (TFA), and 2.4ml BC (LA), as with anything your milage may vary. I've no idea where (BV) sources their flavors but the double chocolate they offer is very cocoa in its presentation from 0.8-1.0mg:30ml. Adding marshmallow (TFA) at 0.8ml softens it some, bridging the gap between dark and milk chocolate.

I mix 50:50 PG/VG if that matters at all, with no H2O or other thinners.

Maurice

I've been adding 1 drop per mil CAP butter, but I haven't tried the marshmallow yet... on the to do list. I've seen folks using toffee...have Hangsens on the way. So many variations to try!!