By: Flavorah (FLV)
Used in 349 recipes at an average of 1.631%.
These were cookies that were manufactured by Nabisco and sold in the NYC metro area from the 1940's thru 1970's. They were 2 Nilla Wafer cookies with a marshmallow center and a thin layer of some sort of apricot jelly that made the marshmallow stick to the cookies. Over the years there have been many attempts by the public to have Nabisco bring them back, still to no avail. There is nothing on the market to even compare them to, they were amazing, here's my take on it...let me know if you know the cookies or possible improvements that can be made.
This is a collaborative creation by DEVELOPED: NaChef, Max Savage, Graham, and Folkart.
This is our version of a Caramel Banana Cream Pie. If you want a bit more bakery note, you can increase the INW Biscuit to 0.75%. Full Development Notes at https://youtu.be/myTPFJdWxAE .
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I DID NOT USE LA CHOCOLATE! I USED LA CHOCOLATE NATURAL!
If anyone has tackled a peanut butter profile, you know how difficult this can be because of the lack of really good peanut butter flavorings. Most are dry, too "peanut" and not enough "butter", and lacking in saturation. I took it a step further and added a chocolate, another hard profile(I must like the punishment). But after many batches, I believe this to be a fairly accurate mix. Do I think it's perfect? No, but I'll let you be the judge of that.
Lets start with the chocolate - First off, I DID NOT use LA Chocolate, I used LA Chocolate Natural, it's very different than LA Chocolate, so please don't substitute. All The Flavors does not have LA Chocolate Natural in their data base. I discovered this flavor on my quest for the best chocolate. This flavoring has a "real" chocolate vibe that seems to emulate a chocolate bar. It feels like a chocolate coating that you would have on a Reese Cup or chocolate bar. For this reason I chose this as my chocolate layer. I've used it from .5% - 2% but higher than 2% you start to get a very slight off note from it but not as bad as other chocolates. With any chocolate you need something to sell the profile because most are dry and "cocoa-like". Although LA Chocolate Natural has very little of this, it does need a "fatty" creamy note to make the chocolate believable. WF White Chocolate (Milky Cream) does this very nicely and it also gives the peanut butter note that creaminess that most peanut butter flavorings lack. This flavoring kills 2 birds with 1 stone.
Now the peanut butter - What can I say except I wish we had a better one. That being said, TPA DX Peanut Butter is the most accurate, best peanut butter we have. I tried bolstering TPA DX Peanut Butter with HS peanut Butter, and while it's a decent flavoring, it gave it too much of a "peanut skin" note. This seems to be a problem with most peanuts or peanut butters. I also tried FLV peanut butter, which in my opinion is the second best peanut butter, but it has such a dryness and off note that just didn't work. So, I focused on getting the creaminess and "caramel" notes right with the addition of the WF White Chocolate(Milky Cream) and FW Butter Pecan. The FW Butter Pecan adds the caramel and slight creaminess or smoothness that I needed to balance the peanut butter.
The cookie - WF Crispy Wafer was always on my list for this profile. It is the most accurate note for the type of wafer I was going for. The only problem was that it was too light. I tried pumping it up to around 5% but it began to make the mix very dry and throaty. I decided to try and lift the wafer note by adding FLV Graham Cracker at 1%, and it did lift the wafer up, but seemed too dark for a "wafer". So, I decided to brighten or "wafferize"(I know that's not a word) the graham cracker. I added CAP Sugar Cookie at a mere .5%, just enough to bring a brightness to the graham cracker.
I added .75% Cap Super Sweet to the mix because the real desert is sweet, but feel free to adjust it to your preference.
Do I think this is a perfect mix,...no, but given the flavors we have to work with, it's pretty damn tasty.
If you have trouble finding LA Chocolate Natural, you can find it at diyvaporsuppy.com. If you're outside of the US, You can look here for International retailers, https://www.lorannoils.com/medias/International%20Retailers%20and%20Distributors%202018.pdf
This is not a shake and vape! This mix is a bit throaty off the shake so please let it steep. It needs a week steep, but 2 weeks is suggested.
I hope you will mix, comment, and or rate, it make us all better mixers. :)
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So I set out on a mission to create the absolute tastiest,moorishly accurate Cinnamon Toast Crunch I can achieve and I’ve gotta say, without coming across biased,I’ve tried many many iterations of this profile and this one I have created blows them all to pieces!!!! I don’t wanna come across cocky but I need to hype this recipe as it’s so fucking good. If you’d like to start seeing flavour notes from me then please let me know in the comments. I’m very busy with my ejuice line and have been doing 12hr days in the lab alone. Things are finally starting to calm down a little so I may have time to explain my recipe a little more in depth if that’s something you would like? I will say this, I wanted to capture the left over milk aspect of the profile without losing that cereal “bite” and I believe I’ve captured all of the above and some!!! Mix it up,give it a few days and enjoy. Please leave me your feedback and rate my recipe.😎💙
An All Flavorah Apple pie From none other than Big Daddykane 91, i have been mulling over this one for some time now and figured i would give it the old DMC go ... So hope its good enough to make someone happy out there in Vapeville... so drip up and vape out... know what im talking bout ...
FLV Apple filling is taking center stage in this profile along with alittle help from FLV red apple , to accentuate that apple alittle bit, next up is that crust i figured Graham cracker, fried dough and granola got me what i was trying to achieve was lacking that buttery not e i had hoped to hit but was still pretty good
This is a Peach Marshmallow dessert. The actual desert is made with gelatin to make the peaches a bit more gelatinous. What better concentrate to build the peach layer with than FLV Peach Gummy
To add to this layer, I use FLV Peach and FLV Nectarine.
Then FLV Cream is used to combine the fruits together. And of course FLV Marshmallow for the yummy marshmallow.
FLV Graham Cracker is used for the crust.