So I've been doing this recipe over and over with minor improvements each time. I know I need to switch my peanut butter as I've read bad things about CAP PB. I'm going to be buying some from TFA soon which should help.
At the moment this is tasting like, I can't describe it, it's not a cookie, it's not chocolate, just slightly creamy sometimes. Like if you applied a blowtorch to a bowl of peanut butter and chocolate then tried eating it with ice cream.
Here it is..
Peanut butter CAP - 4% Double chocolate clear 8% Cookie FA - 1% Biscuit INW - 3% Fresh cream FA - 2% Sweet cream TFA - 2.5% Marshmallow TFA - 1%
I know that's a lot of cream for a cookie recipe, I felt like it would take the burnt taste down slightly. I did have cookie on its own at 2.5% previously but it was way too heavy. So l took it down and brought in biscuit. I've considered adding a caramel to it, I'm going to be taking the cookie and biscuit down as well as changing out the CAP PB for TPA. Any chocolate alternatives would be great too.
Before I order these flavours, can any one offer any advise. This was the first recipe I set out to make and it's driving me crazy!
I personally wouldnt use that much chocolate, all chocolate flavors taste burnt if you use too much, and some just cant handle heat like FA cocoa. Another reason its tasting burnt is Capella's peanut butter. It smells great to me but even 1 drop in any of my recipes makes it taste burnt immediately. I really don't think there is anything you can do for the burnt taste until you stop using CA PB. Try something like this when you get TFA's PB:
4% Peanut Butter TFA
2.5% Double Chocolate TFA
.75% Cookie Fa
1% Marshmallow TFA
1% Caramel CA
If anything that much fresh cream is just muddling all the flavors, for a true cookie flavor I wouldn't use that IMO. I haven't tried any other chocolate I like besides TFA's but people say good things about INW chocolates.
Thanks for your advice!
I hear what your saying about the chocolate, I made a couple of different recipes with it in the past at fairly high percentages and got a similar thing. I thought it was because of something else at the time. I've been using it that way because of what Wayne DIY or DIE said in one of his videos. I guess that's one thing he's not right about!
I know the PB smells spot on, was so happy when I first got it. Ive got no other use for it on other than this and it tastes like shit on its own. never used it in any other mixes but I mixed it with some VBIC today just to see what it does. I figured creams would take the edges off. I started off low and now I'm at the point of muting like you say. You can't polish a turd is the phrase.
Great, thanks for the recipe! I'm gonna give it a whirl! I haven't either, I've heard TFAs is the best even though it smells cheap. Maybe the caramel will sort that out!
No problem! Yeah CA PB is such a let down for me. The only thing about TFA's PB is that some people have a hard time tasting it at lower percentages. I personally can use it at 2-6% and have plenty of PB taste, But some people use it higher. I also highly suggest using FW hazelnut to add a really nice rich nutty taste ta All of my PB recipes include FW hazelnut, marshmallow, and TFA graham cracker to round the PB and make it "thicker". Wayne isnt necessarily wrong about that, I just find that Double chocolate at 4% or lower it provides plenty of chocolate taste without making it too artificial and drowning out the other flavors. Now in my smores flavor I use Double chocolate at 6% and its perfect, so it just depends on the recipe its going in.
I personally would lose 1 if not 2 of the creams, the Marshmallow at 2.5% might be muting some of what you're wanting to taste. TFA Sweet Cream is totally a preference thing, but I've found it's kind of weird tasting until it steeps for a few weeks. I am a fan of FA Cream Fresh though. Also, have you tried TFA or CAP Vanilla Bean Ice Cream?
I made extremely realistic peanut butter by accident a few months ago. I believe a combination of capella chocolate glazed doughnut and tfa strawberry combine and morph into some unholy combo of peanut butter goodness.
In regards to getting that chocolate taste,I suggest trying lotus flavorings at ecigexpress. I tend to buy from medicine flower directly but its the same stuff in smaller bottles. They have a chocolate flavor and its 100% pg, vg and alcohol free. Its natural extracts and every flavor is 1% max. You know it tastes like chocolate because its extracted from chocolate. Their fruits are also excellent.
I've heard great things about Flavorah Peanut Butter...and if you don't mind a hint of coconut, Flavorah Chocolate Deutsch sounds tasty
Chocolate Deutsch is tasty, and strong, and tastes like chocolate cake. Maybe it will play well with PB and cookie at low %.