Chocolate Flavours for DIY

FA chocolate
Hot-Chocolate
cocoa powder

For most mixers, chocolate is one of the hardest flavours to get right. The easiest way to overcome this is to treat chocolate as a layer or additive, as opposed to trying to make a plain chocolate bar.

Introduction to chocolates and concentrates

The common perception among mixers is that most flavorists, or flavour chemists, either fail at producing an authentic representation, or produce a chocolate that’s difficult to work with. In some respects I’d agree, however, it really comes down to how one intends to utilise it. 

As with most solo concentrates, the recipe for success is based on layering or blending with additional flavours and or additives, rather than trying to make any given single flavour the only hero. This is especially true with chocolate.

Cacao Tree
Theobroma Cacao, or the cacao tree, is a small evergreen, native to the tropical regions of the Americas.

Another reason for chocolates reputation is in its complexity, given there are over 1500 various components to its basic formula. For those interested, here’s an insight into the nature and science of chocolate-Australian Academy of Science.

How to approach mixing with chocolate

Chocolate is not a stand-alone flavour, in fact, very few single flavoured concentrates are. Therefore, new mixers especially, should tackle chocolate as a blending, layered flavour, not simply a plain chocolate profile. The plainer you want it, such as a chocolate bar, the more improbable the task becomes.

Putting this aside, excellent results can be achieved fairly easily, especially when using traditional type pairings such as ones I’ll list below. 

Recommended applications

Ice creams, cocoa-chocolate milk, cakes, cookies, brownies and donuts. Fruits such as bananas, strawberries, oranges, cherries, pears and dark berries. Coffees and alcohol flavours are excellent too.

Tobacco based e-liquids are what many smokers want as a first vape, and as chocolate is a universal additive in cigarettes, it’s a necessary flavour for me to have on-hand.

FLV Cream
FLV Cream is an excellent companion
Pairing examples

Here are some flavour concentrate types that blend well with chocolate. Depending on the desired results, some may be best suited as an additive, just to enhance or add that additional subtle layer.

Caramel, Butterscotch, Creams, Vanillas, Custards, Butter, Coconut, Milk, Meringue, Marshmallow, Nuts, Oats, Grains, Wheat, Peanut Butter, Popcorn, fruits, Salts, Sugars -Maple.

Mint, Peppermint, Lavender, Rose, Lemon, Honey, Honeysuckle, Lemongrass.

Cinnamon, Clove, Nutmeg, Ginger, Star Anise.

Recommended Concentrates

Apart from plain chocolates, there are many fusions out there. These are blended chocolates that hero a secondary, or an alternate top (primary) note, such as Capella’s chocolate fudge brownie and Flavorah’s chocolate mocha. Whilst we may look at more of these down the road, so far I’ve only been satisfied with one.

Currently, I can only recommend five chocolate concentrates, however, these should fit all of your needs. Don’t forget to experiment by blending some together at varying percentages.

Molinberry Glamour Chocolate
TFA Double Chocolate Clear
FlavourArt Chocolate and FlavourArt Cocoa
Flavorah Chocolate Deutsch – Upcoming post, it’s excellent

Molinberry Glamour Chocolate
Molinberry Glamour Chocolate may be your best bet for milk based

Tips on mixing with Chocolates

Steeping: The majority of chocolate recipes will benefit from at least a 2 week steep, even longer when mixed with other flavours that benefit or require longer steeps. 
Cocoa: Fa Cocoa in small percentages, (0.15-0.25%) can add authenticity to lighter more milk based chocolates.
White Chocolate: Using small percentages can actually elevate certain chocolate recipes, even offer up a closer representation.
Acetyl Pyrazine: AP will really elevate a chocolate mix when using FA Cocoa. It adds a great buttery, creamy, caramel taste, as well as some sweetness. Try it at around 1.5%. A close alternative can be cookie, biscuit and cracker flavours. 
Sweeteners: I dislike using traditional sweeteners, and prefer to get sweetness from other concentrates. If your mix is not sufficiently sweet, look at supporting dairy flavours such as creams, vanillas and ice creams. Flavorah’s caramel is an excellent alternative to sweeteners, as is FlavourArts marzipan. If fruits are compatible, this should solve the issue.
Ethyl Maltol or EM: Often used to add some sweetness and body, but keep percentages below 1% as it can mute flavours.

Recommended Concentrate Pairings

Here are a few specific concentrates and additives that have proven to be excellent companions to all of the chocolates. Experiment with replacements by all means, these particular ones just seem to work best for me.

FlavourArt

FA Marshmallow
FA Butter
FA Meringue
FA Vienna Cream
FA Fresh Cream
FA Vanilla Bourbon
FA Tiramisu (Booster)
FA Dark Bean Espresso
FA Banana
FA Nut Mix
FA Oba Oba
FA WoW
FA Zeppola

Flavor Apprentice

TFA Marshmallow
TFA Butter
TFA White Chocolate
TFA Bavarian Cream
TFA Vanilla Swirl
TFA Almond
TFA Acetyl Pyrazine
TFA Cotton Candy – EM

Flavor West

FW Vanilla Bean Ice Cream
FW Blood Orange

Flavorah

FLV Vanilla Custard
FLV Vanilla Pudding
FLV Vanilla Bean
FLV Cream
FLV Caramel
FLV Popcorn
FLV Sweet Coconut
FLV Acai

Capella

CAP Cake Batter
CAP Sweet Strawberry

Juice Factory

JF Magnum Ice Cream
JF Vanilla SC
JF Cherry SC
JF Espresso SC
JF Bakery SC
JF Milk SC

Inawera

INW Shisha Vanilla
INW Custard

Purilum

Marshmallow

Facebook
Twitter
Reddit
Digg
Email

How I Test Flavours

Flavours are mixed in a 50-50 blend of PG & VG.
Zero nicotine and generally steeped for 2 weeks
Three e-cig devices are used including an RDA

See our post on Testing Flavours

How I test flavours

Leave a comment