Used in 379 recipes at an average of 2.314%.
I tried to base this recipe on a light chocolate but medium strength Coffee Crisp candy bar.. I did achieve what I set out to complete with the good amounts of both worlds of either a coffee milkshake to a candy bar..
Check out what DIY Downunder has to offer:
If you’ve never tried avocado chocolate mousse before, this recipe will take you completely by surprise!
Not only does this velvety chocolate dessert taste utterly decadent, it let you go to chocolate heaven. It is rich and silky smooth… and you really can’t taste the avocado or can you...
Made with VTA Smooth Avocado Cream and VTA Chocolate Mousse enriched with FA Almond and FLV Cream and some FA Marshmallow to bind the mix.
What you will experience is a soft smooth silky chocolate inhale with a nice crunchy almond touch, on the exhale, heavenly totally delicious, chocoholic vape with the richness of the avocado cream.
*Add sweetener to your likings I did not use any.
Steep 7 days
If you'd like to participate in the Year of Mixing find the Flavor-Pro group and join us for our weekly challenge - all mixers welcome - and there will be some prizes. You can find more information here http://flavor-pro.com/the-year-of-mixing/
Chocolate Marshmallow mousse. The chocolate mousse VT is excellent and can be vaped after a few days! I added some marshmallow flavor for some wonderful fluffyness and that yummy marshmallow flavor. The cream is there to add an additional milky creamy flavor to the mousse. To get the wonderful mousse that's delicious and chocolately let it steep at least 2 weeks. Very yummy!! The FLV marshmallow can be subbed for FA Marshmallow at the same %
YUP i went there and tried to capture that mythical Chocolate and Cream filled Egg that only comes out once a year . In doing some research for this mix I found out that the cream filling of the the egg is actually a liquid fondant which is just sugar, water and corn syrup - (what a let down - who knew )
The shell I used hangsen Australian chocolate , VT dark chocolate and VT chocolate mousse together to create a creamy chocolate that I am after. Hagsen Chocolate is a great semi sweet chocolate when used low - but leans to the dark chalky chocolate if used much above 1% So I balanced that out a bit with the mousse to create the creaminess and the dark chocolate bring the chocolate forward the VT white chiclate is used for smooth creamy mouth feel for the chocolate
The filling i used FLV frosting which is a strong forward sweet butter cream with white chocolate that creates the main base of the thick vanilla creamy texture I am after - The Marshmallow and golden syrup create that sticky texture I am wanted
The super sweet is added to bring that over the top sweetness - but it is not needed
This is a high wattage flavor profile