Setup: Plume Veil RDA; dual parallel @ .35Ω; cotton wicks; 45W
Testing: TFA Cheesecake Graham Crust @5%; Aged: 6 days
Flavor description: Sweet, rich, milky, thick, creamy with a subtle graham pie crust taste on the exhale. I wouldn't say it's exactly like eating plain cheesecake, but it does a pretty good job in meeting it's product description.
Off-flavors: I'm not getting anything weird at 5%, as it tastes sweet and smooth all the way through the inhale as well as the exhale.
Throat hit: 5/10, thick yet smooth.
Uses: The obvious cheesecake/fruit recipe. Thickens up a mix while adding a graham cracker/pie crust effect. May be used to help take sharp or bitter notes out of some recipes. I use it to thicken up and smooth out my toffee recipe.
Pairings: Creams, nuts, pretty much any fruits/berries.
Notes: Very smooth and versatile overall, plays well in almost any recipe.
My sense of taste must be busted. I like this flavor as a key component in my favorite recipes, but standalone, instead of "sweet, rich, thick, creamy" with subtle graham pie crust, I tasted a ton of graham crust with a subtle but yummy bit of sweet, rich, thick, creamy cheesecake. Almost like someone accidentally inverted the normal crust-to-cheesecake ratio in a cheesecake. Am I broken?
Different strokes I guess. I don't notice the graham crust until the very end.
Thanks for the write up. Can I ask, what kind of toffees do you use? I've tried working on a clone of a toffee recipe and I've tried quite a few but none taste authentic. TFA English toffee tastes/ smells god awful to me, but I see people use it in recipes. I've tried fw butter and English, tfa butter and English, and also LA English I think.
I use TFA English Toffee, but it took me playing around with about 6 different recipes before I made it taste good enough for me to enjoy. I know what you mean, it's a real stinker to work with. Literally.
I was convinced I got a bad batch it was so so gross. I tossed out my bottle that I had. But, I've really been struggling with this recipe and was willing to try anything so I reordered the English toffee. Nope. Still awful. I wonder if I'm sensitive to something in there, I see people use it in recipes quite a bit but everyone I've tried has been unvapeable. I'll have to give a mix with it to one of my friends and see what they say
Try something along these lines:
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TFA English Toffee 5%
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FW Butter Pecan 2.5%
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TFA Cheesecake Graham Crust 2%
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TFA Brown Sugar 2%
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FA Almond 1%
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TFA Acetyl Pyrazine 0.5%
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TFA Sweetener 1% OR CAP Super Sweet 0.5%
I mix it at 70VG and give it a 5-10 day steep.
The FW Butter Pecan and TFA Cheesecake Graham Crust really helped bring the recipe to the next level, as I feel like they were the missing ingredients while I was playing around with various caramels, creams, and custards.