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Chocolate Mint eLiquid
Martian Mint™ Chocolate Mint E-Liquid is a delicate blend of Chocoalte and Mint flavors. Each crisp vape showers the user in subtle waves of rich chocolate and refreshing mint. If you are a chocolate lover or a mint lover, you will to enjoy the unique flavor of Martian Mint™ eLiquid. Martian Mint™ eLiquid is made in the USA.
Martian Mint™ eLiquid works in all models of electronic cigarettes. As with all VapeSafe® eLiquids, Martian Mint™ eLiquid is made in the USA using organic, hypoallergenic, USP and food grade vegetable glycerin.
E-Liquid Legal Disclaimers:
Always keep VapeSafe® eLiquids away from children!
VapeSafe Martian Mint™ eLiquid is for Adults Only! You must be of legal age in your state to use our products! Absolutely no sales to minors!
Always be sure to allow the Martian Mint™ eLiquid time to fully soak into the cartridge or cartomizer (cartridge with built in atomizer) before use. To stretch your dollar further, please note that these flavors are more concentrated than normal and can be diluted with small amounts of distilled water without compromising the flavor.
Appetizing Chocolate Recipes:
Fine Chocolate Frostings, Icings, and more:
Icing, also called frosting, is a sweet often creamy glaze made of sugar with a liquid such as water or milk, that is often enriched with ingredients such as butter, egg whites, cream cheese, or vanilla and is used to decorate, cover or add flavor to cakes, cookies or other baked goods.
Chocolate Meringue Pudding
- 1 cup of milk,
- 2 eggs (yolks),
- 2 tablespoonfuls of flour,
- Pinch of salt,
- 4 teaspoonfuls of Baker's Cocoa,
- 3 tablespoonfuls of sugar,
- 1/2 a teaspoonful of vanilla.
Put the milk in the upper part of the double-boiler, and heat. Mix flour and cocoa together and soften in a little cold milk; mix until free from lumps. When the milk is hot, add the flour, and cook, stirring often, eight or ten minutes. Beat yolks of eggs lightly; add sugar and salt, and mix well. When mixture in double-boiler has cooked sufficiently, strain it over the mixture in the bowl. Put back in double-boiler and allow it to cook one or two minutes (stirring constantly), just enough to slightly thicken the eggs. Remove from the stove, and when cool add vanilla and put in the serving-dish. Cover with a meringue. Place dish on a board, put in the oven with the door open, and allow it to remain there for ten or fifteen minutes, and when the meringue will not stick to the fingers, close the door and let it brown slightly. This pudding can be eaten warm or cold, but is much better cold. This will serve four persons generously.
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