For all you vets out there, a newb has a question prior to his first attempt at DIY. I prefer desert type flavours (sweet tooth as my name gives up). If for example i make a chocolate type of flavour, how would I go about making it sweeter if the chocolate overall pallet, persay, is already strong or 'thick' enough? Am I explaining it right? It's chocolatey but not sweet enough. This is an example and I just chose the chocolate flavour. Is there a particular flavour type that will do something like this? Hope someone understands what I am getting at.