I’ve bundled these two together as they are meant to be blended in varying percentages, depending if one wants a lighter chocolate or a darker more cocoa-based flavour. Obviously, one could mix with just one of them, substituting the other with an alternate flavour, but considering they complement each other so well, it’s worth experimenting with both.
Like all chocolate concentrates, whether they are intended to be used for a milk variety or dark-cocoa based, they require a bit of work. As good as these two are, and they are capable of outstanding results, these more than the others I’ve discussed, generally take more experimenting to get the most out of them.
Obviously, a mix with a higher percentage of cocoa will produce a darker chocolate, and using more plain chocolate, plus some additional flavours, will offer more of a milk chocolate.
Chocolate: This is a semi-sweet chocolate with a distinct liquor background, slightly syrupy with a hard candy flavour. I sense some caramel in here too. This is not your standard milk chocolate, but it can be.
Cocoa: A rich, European style cocoa powder, somewhat dry but an accurate representation. Although cocoas are not creamy, there is a texture there that I can’t place. Some have said it’s marshmallow, which can come across as a creamy taste. The included AP may be a factor also.
These two flavours tend to excel when used for bakery like cake or cookies, so don’t forget to at least invite some cream and possibly butter along. TFA is a good one, inexpensive and easily obtainable.
There are numerous pairings and uses for chocolate. Below are some of the most common ones, but for a more detailed list, including some thoughts and tips on mixing, please see our main post on Chocolate Flavours.
Common pairings – Alternate chocolates including white, creams, butter, vanilla, fruit-berries-nuts, bakery, tobacco, alcohol, sugars-caramel and additives. Here are some examples of concentrates I use when mixing with these chocolates.
Those new to DIY may find these chocolates a tad harder to work with than other single bottled chocolates. However, these are must-have flavours for cocoa lovers, and they’re terrific additive-flavours for coffee and tobacco mixes. In terms of cigarettes, all contain cocoa.
Acetyl Pyrazine, or AP can add a nice bakery, buttery, creamy taste with a little added sweetness. Start at 0.5% up to 1.5%.
Cream/s may well be essential with these concentrates. Try FLV cream, CAP, TFA or some of FA’s creams, like Fresh or Vienna.
Cocoa: FlavourArt (Fa) Cocoa in small percentages, (0.15-0.25%) can add authenticity to lighter more milk based chocolates.
Sweeteners: I dislike using traditional sweeteners and prefer to get sweetness from other concentrates. If your mix with these flavours is not sufficiently sweet, look toward complementary flavours such as creams, sweet cream, butter or Ice cream. Flavorah’s caramel is an excellent alternative, offering a solid brown sugar base. Juice Factory Maple is nice at around 3-4%. Also, FlavourArts marzipan can work very well. Fruits are excellent if it fits the overall profile.
Marshmallow: Although not a sweetener, it’s often used as one. TFA or Purilum’s version is your best bet here but keep percentages low, as marshmallow can and will mute flavours when using over 1%.
Ethyl Maltol, or EM is sometimes used to add some sweetness to chocolates, as well as a bit of body. However, keep percentages at 1% or lower as this can and will mute flavours and your overall mix. Start at around 0.25%-0.50%
TFA Double Chocolate Clear:
More of a candy semi-sweet chocolate, but still useful for appropriate applications. Can work really well as an accent.
Molinberry Glamour Chocolate:
In terms of a solid milk based chocolate that’s easy to use, this is the one to grab. It’s an excellent concentrate.
Flavorah Chocolate Deutsch:
If you want a Euro-style chocolate cake with hints of caramel and coconut, grab this one! I’ll be adding a post for this one.
Inawera’s original milk chocolate:
The original formula was an excellent flavour, but they had to change it, and their new offering isn’t up to par. Some vendors may still have stock of it, but it’s best to start looking elsewhere. Think Molinberry.
For those new to DIY, Molinberry Glamour Chocolate is far easier to work with, and not just because it’s in a single bottle.
You may wish to look at these as blenders for other chocolates, or accents or additives, instead of trying to create the perfect chocolate. Whilst this is certainly doable, it requires a little more experimenting to get right.
The major disadvantage with using this cocoa is that it can be a coil killer, but that’s also based on your percentages. Higher wattage vaping, anything over 50 watts or so, will exacerbate the issue.