Does Capella Chocolate Glazed Doughnut not have enough yeast for you? FlavourArt has got you, fam.
The doughnut here is very much a yeast risen doughnut. I’m 2 weeks out on this, and it’s still pretty overwhelming to me. Seems pretty similar to FA Joy. I’ve you mixed Bronuts, you are kind of going to get the point here. I do feel like I’m missing some warmer breadier notes and instead I’m just getting a slightly sour yeasty flavor though. Some of that is probably a function of steep, and it feels like there is something butryic hiding in here as well. There’s a decent swath of people who hate that yeast flavor, so maybe stay away from this before a 2-3 month steep if you are one of them. I will say, that butyric note does feel like it’s headed in the right direction though, once it mellows out a bit more it should get fairly rich for a DAAP free flavor and I’m already starting to taste some buttery richness.
The chocolate here actually seems pretty subtle to me at the tested percentages. There are certain advantages to that, namely that it doesn’t have an opportunity to get too bizarre, but I find myself wanting a richer chocolate. What is here tastes pretty light and it’s kind of sitting in the top notes. Like I’m getting whiffs of TPA Double Chocolate Clear after I vape it as opposed to really tasting it in the mix. This could easily be my own damage here, but it feels like it needs a bit a more punch. With some hasty testing at higher percentages it does start to come out a bit more, but it still seems a bit lost.
But while the chocolate part of the glaze is struggling just a bit for me, the glaze part is pretty dominant. This feels pretty heavily waxy to me. I get that helps sell the glazed doughnut profile, but it’s pretty intense. It seems about as waxy as CAP Butter Cream for me, and that’s hella waxy.
Ultimately, this starts to feel a lot like a one shot. This really isn’t all that much pleasant there at 2 and 4%. I’ve had 7% steeping for a couple days and it’s feeling a bit more full, but it’s still not exactly great. It’s going to get better in about a month when that yeast calms down, but it’s kind of an odd flavor. I don’t think you’re ever going to be able to bend this into a cake doughnut or really mix around that chocolate note. You could maybe add some bavarian cream to it, or try to slug in more chocolate and hope it grabs onto the wax but I feel like the options here are pretty limited. And Capella Chocolate Glazed Doughnut is already pretty good.
Setup: Recoil w/ flavor barrel, Dual 12 wrap 24g 3.5mm SS316 @.32 ohms. 60w power, 450F temp limit. Full Cotton Wicks.
Testing: FlavourArt Chocolate Glazed Doughnut, 2 and 4%, 60/40 VG/PG base, Steeped 15 days.
Profile: Yeast-risen doughnut with a waxy chocolate glaze.
Off-Flavors: At 2 weeks at least, pretty heavy on the funky yeasty notes. Chocolate flavor is a bit light, but I get plenty of wax. At 4% at least, doesn’t have a ton of actual doughnut fluff to it.
Throat Hit: Nah, not really.
Percentage Recommendation: Use it more like a one shot at a relatively high percentage with maybe some small accents. I’d mix really high for FA, like 6-8% and let it sit for a month before busting into it.
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