Anyone else struggle with Capella choc flavours? Recommend alternatives?

[stayinwonderland]

I'm getting a weird edge to all my capella chocolates (mint choc, fudge brownie, double). All made using the same chocolate evidently but there's a burnt sour kind of taste as though you'd tried to melt chocolate and it got singed.

So I'm maybe looking to change brands. Is this a common problem with chocolate flavours? (in the same way that cherry flavours commonly taste synthetic, is it hard to find a good chocolate?)

And if someone can relate to that, is there a decent chocolate out there which is smooth and doesn't have any odd burnt taste coming through!?

edit: or perhaps chocolate flavours take a month to steep??

 

[KulrMeStoopid]

Chocolates of any brand are pretty picky and hit and miss.

They like lower voltages and they also clog up coils relatively quickly.

 

[MadTz]

I mixed Grass Hopper from Capella and the chocolate seemed very muted after on a week and even 2 weeks So I chucked it in the cupboard and left it 4 weeks after the mix seems far better altho that's a dark chocolate and i added a few drops of sweetener also

 

[Blossom]

I think, though don't quote me, that capella conc's don't have sweetener in them. I find adding a touch of vanilla or caramel reduces the taste you mention. I very rarely use the choc on it's own, I add nuts, toasted almond, peanut butter, vanilla and / or caramel flavours to mine.

That's just me though..

 

[stayinwonderland]

yeah, well i tried their mint cho, which you'd think would be ready to go, but it had that weird flavour. So I thought, sod it, I'll get choc and add my own mint. But alas no, the choc tasted funny. Then I thought, a-ha! I'll get choc fudge brownie! .... same taste.

My smell is so sharp I can smell about 7 drops of dulce de leche in 6ml of vanilla custard so I doubt I'm gonna make any use out of it by adding some else lol

 

[Blossom]

Out of interest what % are you mixing the capella at?

 

[stayinwonderland]

Out of interest what % are you mixing the capella at?

Around 15% I'd say.

 

[Blossom]

You know, I just did some searching on another forum for you (someone asked for choc conc recommendations) and everyone came back with different manufacturers!!

I wish I could help further, maybe VaperCaper could give you some ideas when he's next online.

 

[VaperCaper]

I don't use chocolate flavours atm. Most of the 'chocolateyness' that comes from chocolate is down to the choc coating the inside of your mouth with fat. The melting point of tempered chocolate is just below body temperature so it melts in your mouth, sticks to it and releases lots and lots of cocoa flavour.

In an e-liquid you can get cocoa flavour, but as there can't be any fat you get the flavour and not the sensation of chocolate and you end up with an experience akin to a drinking chocolate that's been made with water and not milk.

So I can't help with this one I'm afraid.

 

[stayinwonderland]

ha, thanks for doing the leg work. I reckon I'll just have to try different ones. It's SO frustrating. I don't mind buying a flavour and going "hmm, it's ok but is a little sweet or a little tart" but since I've got into DIY I have this graveyard of tested recipes/concentrates because I'm testing and going "burnt plastic", "melting plastic", "plastic and wet dog" - nothing vapable.

Basically anything creamy is a no go. I have about 20 aborted tests and 2 that are ok. Considering all the luscious flavours out there, not one has made me go MMMMM! delicious! Closest has been capella cinnamon danish and we'll see how that goes over time. But I'm about to totally give up on vanilla custard.