Molinberry manufacture some great flavours, and when it comes to a single milk chocolate concentrate, this offering is about as good as it gets. It’s certainly one of the most popular flavours Molinberry produce and has become a favourite among mixers seeking an accurate, workable representation.
Very few do chocolate well, primarily due to its complexity, as 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
Megan and I baked some chocolate brownies today, and the aroma of this flavour is very similar. However, the aroma is more realistic and pronounced than vaping the flavour solo. But fear not, this is a damn good chocolate for mixing. Like so many flavours, it really comes to life when adding supporting, and at times, contrasting concentrates.
A milk chocolate with a distinctly European style cocoa cake mix flavour. It also reminds me of hot chocolate- cocoa. I’ve heard other mixers say they can detect a pudding note too; I agree and was wondering what that may be. It’s similar to a powdered pudding mix, which is probably just the cocoa coming through. It’s a fairly light, subtle and a dry flavour, with little body and weight.
In the background, and what I get from the exhale, is a slight nuttiness, but by no means does it take away or overpower the chocolate profile. This is part of the reason that Glamour Chocolate makes for a great additive; I especially like it for coffee and or tobacco recipes.
There are numerous pairings for chocolate. Below are some of the most common ones, but for a more detailed list, including some thoughts and tips for 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 used when mixing with this chocolate.
Given that this chocolate has a solid profile to begin with, I find it easier to mix with than most other chocolates. This is a must-have flavour for cocoa lovers, and It’s also a terrific additive-flavour for coffee and tobacco mixes. In terms of cigarettes, all contain cocoa.
Acetyl Pyrazine, or AP: Adds a nice bakery, buttery, creamy taste with a little added sweetness. Start at 0.75% up to 1.5%.
Creams: Almost essential for chocolate concentrates. Try FLV, CAP, TFA or some of FA’s wonderful creams like 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 this flavour is not sufficiently sweet, look at supporting fruits or dairies such as creams, butter and ice creams. Flavorah’s caramel is an excellent alternative to sweeteners, as is FlavourArts marzipan.
Ethyl Maltol, or EM: This 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%
FlavourArt Chocolate & Cocoa:
This combination can produce excellent results and best when blended together. Not the easiest for those new to DIY.
TFA Double Chocolate Clear:
More of a candy semi-sweet chocolate, but still useful for appropriate applications. Excellent for accents or blending.
Flavorah Chocolate Deutsch:
If you’re after a Euro style chocolate cake, with hints of caramel and coconut, grab this one! I’ll be posting this soon.
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 have stock of it but it’s best to start looking elsewhere.
If you plan on experimenting with a plain chocolate, there’s ample justification for grabbing this one first. However, follow the descriptions on the above alternatives, as your requirements may lead you elsewhere. I plan on testing a few more chocolates down the road, and don’t forget to visit our Chocolate Flavour Page.