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.
Wonderful Chocolate Recipes:
Excellent Chocolate Ice Cream, Fillings, and more:
Icing can be formed into shapes such as flowers and leaves using a pastry bag. A pastry bag is an often cone- or triangular-shaped, hand-held bag made from cloth, paper, or plastic that is used to pipe semi-solid foods by pressing them through a narrow opening at one end. Aside from icings and frostings, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or vanilla custard. Using icing to decorate cakes is commonly used with wedding cakes, anniversary cakes and birthday cakes.
Chocolate Devil's Food Cake
- 5 level tablespoonfuls of butter,
- 1 1/4 cups of sugar,
- 3 1/2 squares of Baker's Chocolate, (melted),
- 3 eggs,
- 1 teaspoonful of vanilla,
- 1/3 a cup of milk,
- 3 1/2 level teaspoonfuls of baking powder,
- 1 1/2 cups of sifted pastry flour.
Cream the butter, add sugar and chocolate , then the unbeaten eggs and vanilla, and beat together until very smooth. Sift the baking powder with one-half a cup of the flour, and use first; then alternate the milk and the remaining flour, and make the mixture stiff enough to drop from the spoon. Beat until very smooth and bake in loaf in moderate oven. For tests see Cocoa Cake recipe on page 25.
Chocolate Ice-Cream
- 1 quart of milk,
- Pinch of salt,
- 3 squares of Baker's Chocolate,
- 3 level tablespoonfuls of flour,
- 1 can of sweetened condensed milk,
- 3 eggs,
- 6 level tablespoonfuls of sugar,
- 3 teaspoonfuls of vanilla.
Put milk, salt and chocolate in double-boiler, and when milk is hot and chocolate has melted, stir in the flour, previously mixed in a little cold milk. Cook ten minutes, then pour this over the condensed milk, eggs and sugar mixed together; cook again for four minutes, stirring. Strain, and when cool add vanilla, and freeze.
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