Used in 577 recipes at an average of 0.707%.
Profile: Nutbar covered with chocolate and salted caramel.
TPA Bavarian Cream - A must for the arsenal of flavors of all mixers. In this recipe adds some creaminess and binds with the nuts so they do not get so dry.
FA Hazel Grove (hazelnut) - Pure hazelnut and super concentrated. Add realism to the Hazelnut itself.
FW Hazelnut - A very versatile hazelnut that can be applied to various profiles. Upping the percentage brings notes of chocolate.
FLV Pistachio - A pistachio balanced both in body and texture. The skin is present in this flavor such as TPA Pistachio. Incredibly strong and real.
CAP Toasted Almond - Generic almond like the ones we buy at supermarkets. Not much toast but a noticeable note.
TPA Whipped Cream - Recipe emulsifier. Creates a bond between the nuts and the caramel.
FW Salted Caramel - Caramel that is not salty as the name says but simulates the characteristic flavor of salty caramel. That note of caramel that as it took salt has a distinct aroma, different than just caramel made of sugar.
FLV Chocolate Deutsch - Creamy and melted chocolate from the cakes. It is the best possible description for this flavor. Super concentrated too. 1 DROP IS ENOUGH! Together with FW Hazelnut, it brings notes of melted chocolate to the profile.
Steep: Between 5 to 7 days for the chocolate to calm down and the caramel to be wrapped with the nuts.
A sweet almond cream with hibiscus.
Almond, Hazel grove, marzipan:
Is the almond. Almond is almond, Hazel grove gives the almond some more Nuttyness and marzipan gives the almond flavor a little boost.
Is hibiscus. Nice and bright. Startet at 0.75% but needed a bit more, so 1.5 is perfect in this mix.
Creamy milky undertone and Vienna cream for the milky creamy base, and vanilla swirl for at bit of vanilla. It also kinda coats the almond, so it dosent get to dry.
Is necessary. The whole mix would be super dry and bitter without it...
Give this 7 days, and it is pure pleasure. Not like a strawberry and cream pleasure, but like its own pleasure. Hard to describe. Try it pls
A Variant to extend lovely Calipitter Chow.
FA Hazelgroove, FA Marzipan & CAP French Vanilla backup the Nuts and Vanilla from Calipitter Chow,
to taste stronger on the exhale and linger longer on the tongue.
The well proven Cake Part( INW Biscuit & FA Cookie) to give this mix a tasty Texture.
You can lower the % of Calipitter Chow to your taste, but i like it that high!
Its sooo Yummi!
Give it some days to steep. Most for the cake part.
I’ve made probably twenty recipes with hazelnut trying to find something better than bust a nut. I vapes that stuff for a month straight. Finally I came up with this. At first you get butterscotch but just for a second then it’s a beautiful creamy hazelnut, So good. The FA hazel grove backs up fw hazelnut because I personally have problems tasting it after vaping it for a week lol. I used TFA vbic because it’s decadence. I’m lucky and don’t get the pepper. If you do get pepper sub liquid barn for it. The Butterscotch I believe has been the missing ingredient. It kind of sauces things up here. Sweetener I think needs to be there because I’m trying to mimic the hazelnut cream that goes in your coffee and well that stuff is loaded with sugar. I’m trying to get better about only releasing the absolute best I have got ADHD so when I taste something good I release it and that’s not always good because after a steep it changes. This has been sitting for a week mixed it up on ELR and brought it over here because it’s that good
This is my recipe for the DIY Mixers Crew challange
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The butter tart ... the quintessential Canadian dessert!
Most of these tarts contain raisins, but to that I say NUTZ! A Pecan to be exact. Pecan tarts are my absolute favourite and I could probably live on these if they didn't contain about a million calories each.
Version 2, Removed CAP VC1 and replaced w/ INW Custard, Added sweetness with Brown Sugar and added Pie Crust for more texture.
INW Biscuit / TPA Pie Crust / CAP Sugar Cookie - Make up the flakey goodness that is the outside pastry of the tart.
FW Butter Pecan / INW Custard / CAP Butter Cream / TPA Brown Sugar - The sweet gooey deliciousness that makes up the inside of the tart
FA Hazel Grove - Just gives the impression that you are biting into a nut that tops the tart.
This recipe benefits greatly with additional Acetyl Pyrazine - I add .5 - .75 which adds additional flakiness to the pastry.
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 ;)