Alright, well I guess it’s not that much of a necessity. I’ll live without it.
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I’m about to dump some of my chocolate pudding tester into my tank. This should be interesting.
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What coco pudding and at what %? 
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FW natural chocolate pudding at 2.5% with .5 cap super sweet.
It’s very sweet, leaving a waxy coating in my mouth. I think I should have probably rewicked, residual juice might be muddling the flavor. I can taste the cocoa, there’s something else there though. More is coming through as it really saturates the wick. Does have sort of a chocolate pudding flavor though.
Im not sure why, but it always seems my bakery flavors are always sweeter with the same amount of CAP as my fruit flavors. My fruit flavors are dry. I’ll take waxy over dry though. My mouth still feels moisturized when I continually hit this pudding.
I never expect to exactly replicate the flavor anymore of whatever flavoring I put in with DIY. This one definitely works for me. I should try experimenting again. Maybe a cream would add a little extra milkyness.
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Where did you get FW Chocolate pudding?!
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I think he might actually mean WF? From the latest wf natural releases?
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Yes has to be WF as FW has never made a chocolate pudding. A good mix would be WF Chocolate Pudding @2.75 it seems a little like a dark chocolate, so add WF White Chocolate (milky cream) @1 and some Sweetener @ .25 for a smooth milk chocolate pudding.
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Oops, yeah it’s wonder flavors. I even named it wrong on my recipe. 
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Very interesting. I would never think to buy white chocolate flavor because I don’t like white chocolate. I may have to give it a try.
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I recently SFT’D White Chocolate from LB and was surprised. I’d solo it tbh. 
"*I taste very liitle “White Chocolate” but a wonderful vanilla with a slight WC note on the exhale. I tested it @3%, so maybe pushing it up some will bring out some more white chocolate notes. Very good tho!
Desserts, Milk Shakes, Ice Creams, Custards- and everything vanilla lovers appreciate.*"
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For me the WF White Chocolate (milky cream) is more of a plain thick cream with a touch of cocoa butter (hence the White chocolate name). Added to a dark chocolate it makes the chocolate smoother like a milk chocolate.
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That’s a good flavor. The ice cream (dark chocolate) is a great chocolate “ice cream” flavor as well!
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It has it’s uses in diy. In RL I don’t care for it much myself unless it’s part of something else.
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Good because I included that in one of my recent orders 
Thx Lynda.
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You’re welcome…my sweet spot in a mix is 3%, sft was 4.5%
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I think DIY buys more food grade flavors than any home bakers in existence. I never would have known that they actually sold these flavors to the public, I’d always assumed they were only available to factories. I don’t really wanna add too much artificial flavor to my baking, but some things that cannot be replicated like crunch berry… I just really wanna try a vanilla cupcake recipe using it. Add a little bit of crunch berry flavor and vanilla, sprinkle some lightly crushed crunch berries in the batter to get them mixed into the cupcakes… Vanilla Italian meringue buttercream on top with some more crushed crunch berry for a colorful garnish.
One of these days I’ll try it out. If they come out good I really wanna make some for my nephews birthday. That Italian meringue buttercream is amazing, but it can just be a little stressful to make if you dont have a stand mixer. Electric hand mixer with whisk attatchment makes whipping a breeze, but juggling watching the boiling sugar and adding it while whipping the meringue to stiff peaks… A lot of timing. Very rewarding though, way more delicious than American buttercream. I can’t go back. I do recommend using a little cream of tatar. The meringue is pretty forgiving. I didn’t quite get to stiff peaks when the boiling sugar reached 240° but as I whipped it in they continued to get stiffer and turned out fine. Adding the butter to the meringue is the hardest part. If it’s just a little too cold or a little too warm and you add too much too fast it’ll look like a disaster, but adding a little warmth or cold makes it whip up. I just never give up. Last time… My butter was too cold (it was room temp, but I threw it in the fridge for a few minutes) and wasn’t combining, so I warmed the bowl a tiny on a double boiler while whipping with the electric hand mixer It turned a little bit runny. Uh oh. I put the bowl in the fridge for 3-5 minutes, started whipping and it went BOOM. turned into frosting. Wtf. I was amazed. I’ve made it 3 times now, each time had some issue after adding the butter. I actually use a little less butter than recipes recommended. It always came out though. Just be prepared to be running the electric hand mixer for an hour or so lol. The end result is worth it. Pipes out beautifully. Its not super fluffy like the meringue is after whipping, it’s got thickness to it. I actually love it after it’s refrigerated. I’ll sit there and eat straight icing before getting to the cake.
Yeah! And uh…Vaping!
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DIY is a very minor part of flavorings. McCormick and Lorann have been on the shelf’s of groceries for as long as I can remember. The home baker and cooks are there main target way before vaping was invented. DIY just took advantage of what is safe to vape. I would guess DIY vaping is less than 2/3 percent of their business. There aren’t enough vapers let alone DYIers to be a market for them.
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We use such miniscule amounts of our flavors we likely aren’t considered a big player financially on most sites. Hell I’ve got 10ml bottles half full that I bought years ago.
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Very true, I meant more in a sense we’re not gonna walk into the average person’s kitchen and find 100 different flavor bottles like someone has in their mixing kit.
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You haven’t been to my house. It’s not all liquid but I have two shelves in my pantry dedicated to herbs, spice’s, flavors. I even have three quarts of vanilla I extract for baking.
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