"Cabane á Sucre" combines three flavors already tasty on their own but when blended together create something exquisite.

Maple Syrup. Hazelnut. Cake Batter.


With Cabane á Sucre I decided to use FA Maple Syrup & FLV Maple Bar in tandem for the maple aspect. Each bring something different to the table and blend nicely together.

FW Hazelnut was a no brainer. It's creamy. It's nutty. And it pairs beautifully with maple syrup. FA Breakfast Cereals, one of Flavour Art's newest flavors provides a bit of texture I felt was lacking.

FLV Caramel was sort of the missing link. This concentrate is beautiful at providing a certain "roundness." Love it. Lastly, both INW Shisha Vanilla and FLV Cupcake Batter lend some extra creaminess, body and light vanilla notes.

TPA/TFA Sweetener cause.. maple syrup.


Looking forward to hearing everyone's feedback! Enjoy ;)

-Modesto Bravo

Created: February 09, 2018 (over 3 years ago)

% Vendor Flavor
0.75
(FA) Breakfast Cereals
1.25
(FLV) Caramel
0.75
(FLV) Cupcake batter
1.75
(FW) Hazelnut
2.5
(FLV) Maple Bar
1.5
(FA) Maple Syrup
1
(INW) Shisha Vanilla
1
(TPA) Sweetener
Total flavoring: 10.5% Steep Days: 3 Best VG: 70% Temperature: 0
This recipe is the property of ModestoBravo and released under the CC Attribution-NonCommercial-ShareAlike 4.0 license. You may not copy, derive or commercialize this recipe without following the terms of this license or the explicit permission of the creator.
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