Ty but I just ordered 120ml more, I just love this stuff and until I can figure it out I guess the B&M will still get my cash. 
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Not a problem buddy 
Is it ok to carry on the discussion, just for any ideas people may have?
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Anyone tried Zeppola by FA? Just order some new concentrates, and this was in the mix. Iām hoping itās as good as the reviews and description, and that it brings me closer to the correct biscuit/pastry profile. Along with some different coconuts to try and find a better match than Capellas (FA and TPA).
Iāve also made a few test mixes with FA cookie and TPA Pie crust, both as the main biscuit/crust notes and as accents to other flavours, as per the above recommendations. I donāt really like to shake and vape, so Iāll share the outcome is a week or so
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Ya I dont know if it will fit but hey worth a shot it is a good flavour - more of a bready donut covered in powdered sugar than a crust but it may moderate your biscuits.
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Iāve been curious about it for a while, so even if it doesnāt work Iām sure Iāll find a use for it.
However, if itās doesnāt fit Iām literally all out of ideas! Iāll have to search about for some alternative crusts. Iām sure with a community like this one, someone will eventually figure it out
Not really on topic, but I also order their Torrone.
If youāve used/tried it, what was your opinion? Iāve heard both brilliant and just plain average reviews.
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Personally I like torrone it is true to a traditional nutty nougat think the soft chewy kind - makes a good toblerone bar with the right chocolate
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Thatās what I was hoping for, love a bit of Toblerone
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bit of a derail but :
Toblerone
| Ingredient | % |
|---|---|
| Acetyl Pyrazine 5% (TPA) | 0.5 |
| Cream Fresh (FA) | 1 |
| Malted Milk (TPA) | 0.25 |
| Milk Chocolate (INAWERA) | 3 |
| Torrone (FA) | 1 |
| Vanilla Bean Gelato (TPA) | 1.2 |
Flavor total: 6.95%
Make sure it is the old version of the inw milk choc not the new formula
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It has become a bit off topic lol. Iāve got it all apart from the chocolate. Iām a big fan of jungle flavours milk chocolate, so Iāll probably sub it for that at around the same amount I may increase a few other flavours too, are they fairly strong, or do you like things lighter than average? Thanks for the recipe either way, buddy. Looks delicious!
Right, OP I promise Iāll stop having off topic conversations that Iām sure youāre not interested in on your thread
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Think you are getting a bit of a hard time on here. What you are saying about being dissapointed with clones likeness to a juice and it being near on impossible is true. I would say you are probably over thinking the reasons why though.
The main reason is quite simple. You have said yourself some may have the same profiles and actually even be better. If I had a recipe for example of 7 different concentrates and even told you every single one of them in my recipe leaving out the percentages, I guarantee you still couldnt make the recipe to taste pretty much spot on.
I dont go for this ādiy mixers can run rings round these companiesā and the ācommercial juice is shit as its full of sweetenersā. The only difference between diy and commercial juice is there are far more passionate diy mixers than vendors who are often just after commercial gain. Same time there do seem to be so many know it all, condescending diy mixersā¦dont become another one
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Thanks for that note, I taste a bit of coconut in this also. Not heavy but it is on the back.
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Looks good may have to give this try
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āstonesā? can you elaborate
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I know you didnāt ask me, but Iāll point you to a thread about stones.
You can make a āstoneā by only mixing flavors so itāll be like a one shot concentrate or a new flavor on its own. So when youāll mix with it you add pg/vg/nic and there you go.
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Just got a new order in, and Tart au citron by chefs flavours is amazingly close at 20%, with a few tweaks. If youāre still looking for a simple mix that meets your requirements, let me know and Iāll post my complete recipe.
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Can you eplain āāstonesāā English is not my best language
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Hope this helps 
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How is your progress in cloning this? After reading through the thread, it would appear that the consensus on a 1:1 clone is achievable, just wondering how that is coming along.
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I know its not my thread, but Iāve come extremely close using chefs flavours tart au citron at ~20%.
I havenāt had the original juice in a fair while, but from my memory itās amazing.
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