The Swiss. I feel like I could make some mean spirited jokes about neutrality being a cover for a deep moral flexibility, but whatever. I’m not about to start going all jingoistic right around now. My apartment is made of the finest, most brittle glass. But… it’s always interesting seeing a flavor concentrate named after a country. What defines the heritage of a flavor?
Usually it’s tied to some sort of regional specialty. My slapdash googling betrays no easy narrative. As far as I can tell, the do in fact have chocolate in Switzerland. And it’s apparently generally pretty good. I’m not seeing some sort of inbuilt preference toward any particular kind of chocolate, although they are more known for their milk chocolates. Vape Train calls this flavor “rich dark cocoa bean chocolate,” so there goes that thesis.
This chocolate is sort of a problem. It’s probably more accurate to call it a cocoa flavor, but it’s a weird kind of cocoa. There is a pretty intense dryness here, without any of the attendant richness you’d get from the actual cocoa butter part of a chocolate food product. There is maybe something lightly buttery, but it’s buried pretty far back in the mix and more just clashes with whatever it is is actually going on here.
But it doesn’t really taste like cocoa. It’s sort more of a dark coffee flavor? There are some hints of that familiar coffee skunkiness kicking around. The cocoa itself isn’t all that rich and deep. And I’m also getting a weird chlorine off note here. It tastes a little bit like a fresh ream of printer paper smells. And actually, it kind of tastes like someone was making copies nearby. So warm paper and toner with some dry coffee and cocoa overtones?
And so, we reach the part in any review of a darker, more robust chocolate concentrate where I bitch about coil gunk. This is black as your heart. It’s a deep, dark brown. We’re talking about as dark as a shot of espresso. And it’s gunking. I got about 2 drags into this before it started to get weird. It’s not even time for real gunk to build up on the coils, although that will happen, it’s this weird crunchiness to the wicks that simultaneously mutes and really amps up these weird hot cotton notes. It’s a common thing, but yeah, it’s definitely an issue here.
My standards for these kind of dry, dark chocolate flavors are probably Hangsen Australian Chocolate and FlavourArt Cocoa and I don’t think this really lives up to either of them. The cocoa note isn’t as true, and the off flavors are kind of strange. It also isn’t noticeably cleaner than either. So maybe stick with those? If you’re using this you’ll probably want to go low and keep your fingers crossed that you get enough chocolate under 1% before the dreaded gunk catches up with you.
Setup: Recoil w/ flavor barrel, Dual 12 wrap 24g 3.5mm SS316 @.32 ohms. 60w power, 450F temp limit. Full Cotton Wicks.
Testing: Vape Train Swiss Chocolate, 2 and 6%, 60/40 VG/PG base, Steeped 30+ days.
Profile: Dry cocoa flavor. Supposed to be darker chocolate, but missing cocoa butter body and richness.
Off-Flavors: Pretty intensely dry. High coil gunk factor. Odd skunky coffee notes and a bit of chlorine flavor.
Throat Hit: Light enough, whatever.
Percentage Recommendation: Because of the gunk you’d want to stay low, probably under 1%. Unless you really want to rewick. Flavor also gets weirder at higher percentages.
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This concentrate was provided to me by the manufacturer with no additional compensation. There was no editorial influence. I have no ongoing business relationships with Vape Train or its employees.