(FA) Liquid Amber

So a friend of mine got some house liquid at a local vape shop and offered me a puff. I was very very skeptical as most commercial liquids are garbage let alone house juices. But to my surprise it was freaking delicious and I decided right then and there to try to clone it. Well, as many of you know cloning is really freaking hard to do. This mix, however is close enough and scratches that itch I had. Amber was my first and hopefully with this mix, she will be your last.

A pure and simple apricot jam, perfect zingyness, perfect sweetness, i wouldn't advise dropping the sweetener as it helps massively

If you like this recipe and what I do then please rate and leave feedback :)

Ok so this was my first foray into the realm of Custard. I decided I wanted to make a Clafoutis, which is basically a dessert with cherries and custard with a bit of a crust to it.

Everyone knows cherries are a bit of a bear, so I didn't want to bite that off with my first custard. I decided to go with a Pluot Clafoutis. A pluot is a plum/apricot hybrid. VT Blood Plum/FA Apricot make the pluot and the liquid amber helps to add that "cooked" vibe. The shisha vanilla is what it is, a vanilla accent, the FA cookie makes a light crust. I used a OOO Powdered Sugar to add a sprinkling of powdered sugar. That last part is the custard which is the main part of this profile. I started with INW Custard, but I felt it was too weak. Not creamy enough and not enough body. I asked @alfredpudding for help and as usual, he was game. He suggested I add 3% CAP NY CC, which @ediblemalfunction uses in his Custard. This was the missing piece, I'm really enjoying this right now.

A fanciful blend of blood orange & fresh figs with a dab of dark chocolate.

This is a surprising pairing of two apparent contrasting fruits, but therein lies the beauty of this combination, and the joy of DIY experimentation.

FA Fig, when paired with a touch of Amber, provides a sweet and delicious, authentic fresh fig, not the dried/candied version many are accustomed to. This is not the same fig profile found in Fig Newton, which a sweet fig 'paste' with little flavor reference to the fresh version. Some describe the flavor as a mix between peach, pear and passion fruit which does describe some of the elements but does not tell the full story. The problem in describing a fruit is that each has its unique flavor properties and it is almost impossible to describe any taste to someone who have never tasted it. It is like trying to describe an apple to someone who have never tasted one - it is just about beyond the bounds of possibility without referencing something which it is similar to.
To me, FA Fig is the quintessential fig.

FW Blood Orange is, despite it's new rival from FLV, still the undisputed king of oranges and just work better here. Somewhat bitter, slightly sweet blood orange with a hint of grapefruit sums up this beauty. It blends seamlessly with the Fig, to create a deep, somewhat unusual & familiar, deep fruit taste sensation.

HS Australian chocolate adds a touch of cocoa to compliment the inherent bitter notes form the blood orange. It keeps keeps the mix interesting by just sitting in the background with its mate, INW Shisha Vanilla, who needs no introduction...

Give this baby 3-5 days to mingle and let rip!!!

Adapted directly from this wonderful recipe by orangetree.
I love the original, but cannot stomach FW Butter Pecan, for some reason unbeknownst to me. So I made a few changes, and paired things back a little.

Profile: A delicious dessert from Austria. Vanilla bean ice cream dumpling with apricot filling, rolled in grated, roasted and slightly caramelised hazelnuts.

Been fiddling with this one for awhile now finally got something that I am happy with the balance of fruit and tobacco. The Catalan Cream ties them both together. Really needs the 2 week steep for everything to fully come together.

Flavor pro week 7 the toffee, buttercream frosting, marshmallow and dulce de leche make up the cream, then a couple strawberries, whiskey and bittersweet chocolate backed with coffee to cover the strawberry whiskey cream. liquid amber to back up the whiskey