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So a while back my girlfriend was at Walgreen's picking up some candy for us to bring to our friend's house to begin our Star Wars marathon when she noticed a new, peculiar candy in the isle. When she looked at the white box she saw what would soon become her equivalent to crack-cocaine: Toffifay. I'm not even exaggerating in the slightest when I say that she always has a box on her at all times.
So what is Toffifay? Essentially, you have a whole hazelnut coated in a thin layer of caramel which is then coated in a milk chocolate/nutella-like coating. Its pretty damn good and it makes sense why she has become addicted to this shit.
Long story short she's probably spent over $300 on this candy in the last month alone and I needed to break that habit. So I came up with this recipe to HOPEFULLY ensure that she doesn't go bankrupt over a fucking hazelnut candy.
FA Hazel Grove, FW Hazelnut - These two make the basis for our hazelnut as well as make our semi-nutella chocolate cream. FW Hazelnut is the star of the show because when you bite into the candy you immediately taste the whole hazelnut in the center. It is used at 2.5% to withstand the creams that come into play, but at that high of a percentage it can start to almost taste like a sweet hazelnut and the real deal is an almost bitter hazelnut. This is where FA Hazel Grove comes in, at just a half a percent it helps in making the whole hazelnut slightly bitter and more authentic. These two concentrates also help in mixing with TPA DCC to give it that "nutella" impression.
FA Carmel, TPA Bavarian Cream - FA Carmel is used to give us that slight impression of caramel that is present in the real deal. There isn't much caramel in the actual candy, so 1.5% was enough for it to be noticeable but to also have it stay at the bottom of the food chain in this recipe. TPA Bav. Cream is used to make the caramel more smooth and add some mouth feel while also working with TPA DCC to make it more of a milky chocolate and not just chocolate syrup.
TPA Double Chocolate (Clear), CAP Vanilla Whipped Cream - TPA DCC is obviously the base of our chocolate coating. As stated earlier, the actual coating is almost like a hybrid of nutella and regular milk chocolate, so when mixed with the hazelnuts and bav. cream, it helps us achieve that strange hybrid. CAP VWC is used to add some mouthfeel and boost the milk chocolate aspect of the chocolate coating.
Sweetener is used at .5% simply because my girlfriend has a MAJOR sweet tooth. For me, I like it at only .25% but I also vape it without sweetener as the FA Carmel lends some sweetness to the recipe as well as TPA DCC.
So there you have it folks; a recipe representing the candy that has made my girlfriend consume approximately 1,300 calories a day in candy alone! I hope you guys enjoy and remember,
Stay sexy folks ;)
This is a delicious, full flavored, screwed ;) but balanced Strawberry Waffle with many aspects,
Blackberry Jam with Toast - SC is in fact Strawberry Jam On Toast - SC (not in ATF database).
Add the Super Sweet if you're into really sweet vapes, otherwise leave it out.
Enjoy & comment please.
Pancakes with fried apples topped with whipped cream, delicious at the first vape.
Crepe SC WF mixed with a little Strawberry Jam on Toast for the perfect fresh baked sensation of a sweet pancake. Crepes SC WF needed a more burned taste, i got that from the toast bit from the RF SC Strawberry on Jam whilst adding a little sweetness to the pancakes .
Apple Filling FLV, nothing else comes close to that gorgeous smelling baked apples,
(I strongly do recommend this flavor in bakery mixes that needs cooked apples.)
Topped with Whipped Cream from CAP.
Some of these flavors are not in the ATF flavor database!!!
Blackberry Jam w̶i̶t̶h̶ on Toast - SC = Strawberry Jam On Toast - SC
CAP Vanilla Whipped Cream = CAP Whipped Cream
You will enjoy this vape.
This is my vanilla bourbon barrel custard!! I made the first renditions of this recipe weeks before the bourbon barrel vanilla cream recipe I just released so this was the inspiration for the bourbon barrel portion of that recipe.
The Bourbon Barrel:
I used a delicious combination of flavorah flavors. I used bourbon at .85% just enough so you know there is bourbon in the recipe not over powering in any way. If you like it boozy then you might want to turn up the bourbon a little because its more of an accent but its definitely present. Oak barrel is a light flavor but a great flavor to accent the oak barrel. I then added just a touch of caramel and butterscotch just to accentuate the sweetness in a bourbon barrel.
The Vanilla Custard:
It looks a little heavy handed but this is my third rendition and this was the one that tasted the best. I used 2.5% of both tfa and capella"s vanilla custard's. I wanted a creamy custard so I added vanilla whipped cream by capella at 2%. I also added 1% cream fresh by flavor art and 1.5% holy vanilla. As heavy handed as this recipe looks in the vanilla department after a 10+ day steep this turns into something special. A delicious vanilla custard with a delicately infused bourbon barrel back note. Definitely a good change in pace if your like me you need something different. Enjoy!!!
A super yummi and delicate melting Raspberry Ice Cream, with a soft Almond Aftertaste.
(The summer is over, but Ice Cream Lovers will enjoy that Ice Cream everytime)
- You can change the Ice Cream to TPA Vanilla Bean Ice Cream.
- The Fresh Cream FA you can sub with Fa Vienna Cream or CAP Sweet Cream.
- You can replace the FA Blackcurrant for a more candylike Raspberry, to stay together with FA Berryl.
(But the best smell u get with the Flavours mentioned in the Recipe)
Add a few Drops TPA Dragenfruit, what boost the Raspberry nice.
The Ancient Greeks had a problem with representing zero. They understood the concept, but philosophically and religiously had issues with it. They questioned, “how can nothing be something?” This philosophical paradox lead many Greeks to not supporting the idea of representing zero as an actual value. Then in 130 AD Ptolemy used a symbol for zero in his work Almagest, which was on mathematical astronomy. This was called the Hellenistic zero and was used by itself, not just a placeholder. This zero, however, was not used in arithmetic and other areas of mathematics like it is today.
To find a zero that is more common to the uses of today we need to look into 7th century India. Before zero became used as an integer, arithmetic was struggling. Some problems that faced everyday life were much more difficult to calculate. Indians were using words to describe “nothing” such as “void”, “sky”, and “space” (translated into English). Then in 628 AD the Indian mathematician Brahmagupta came up with a solution. He introduced a set of rules for this nothing number. He described it as, “when zero is added to a number or subtracted from a number, the number remains unchanged. A number multiplied by zero becomes zero”. This was the first concrete application of zero as a number and not as a place holder. Brahmagupta did make a mistake though. He thought that one divided by zero would produce zero.
Brahmagupta was also a savvy business man. He went with this concept of zero and came up with what he called “debt”, which he described as the opposite of property. With this concept of debt he thought up what we would call now as negative numbers. Before this idea, there was no way to subtract a larger number from a smaller number. The thought was that this would produce a meaningless value or at best nothing. Brahmagupta’s idea of debt gave him more insight to things such as subtracting a debt from zero will produce a fortune, or a positive value. Brahmagupta’s work with zero also lead him to discover that quadratic equations had two solutions, which also lead to Brahmagupta looking at quadratic equations with multiple variables.
This is my banana cream pie recipe.
This was a tricky one, I've been working on it on and off for about a year and could never seem to get it where I wanted it. After trying out tons of bananas, my first hit was with TFA Banana Cream. If this flavor was stronger, my banana quest would be over, but it took many failed attempts with crap banana flavorings to get it right. Finally, recently I picked up LA Banana Cream. While I think TFA is better overall, LA adds what TFA is missing on its own.
I wanted to focus on the filling of the pie with this recipe more than the crust, so I added some heavy hitter creams like FLV Cream and CAP Vanilla Custard. Had I stopped here the pie would have been a lot thicker, like a custard or pudding. That's where the CAP Vanilla Whipped Cream comes in, to help lighten up the creams and create more of a cream pie feel.
Lastly was the crust. I wanted a light graham crust to keep the focus on the filling. So I went with TFA Graham Cracker clear, INW Biscuit, and a touch of FA Almond to create a nice bright crust.
Biko is a Filipino rice cake made of sticky rice, coconut cream, coconut milk, and brown sugar. Some recipes include butter; which is always a welcomed addition in the recipe, but not required. This is a traditional Filipino sweet and sticky rice cake that was often eaten during the holidays or during parties when I was small.
For this recipe, I wanted to capture this rich, delicious, and very much loved dessert my mother would make for us.
It is very tasty right away but 1 week steep would be optimal.
♥️ I hope you enjoy it ♥️
★Q & A
• Question: Is this very sweet?
• Answer: Yes. On a sweetness scale: 1 (not sweet) - 5 (very sweet). I would rank it a 4.5.
If you do not prefer added sweeteners like Super Sweet - feel free to substitute with Meringue. Or feel free to leave the sweetener out. It is nice & sweet on its own.
• Question: Can I mix at a higher VG ratio?
• Answer: Sure thing. 70/30, 80/20, whichever you prefer. However I would increase the steeping time. Approx. 1.5 - 2 weeks.
Photo Credit: Maria K