Dark Matter eLiquid

Enjoy the wonderful flavor of our latest VapeSafeDark Matter - Chocolate eLiquid.

Dark Matter tastes like German Chocolate Cake. For those of you who have not had the fortunate to try a piece German Chocolate Cake recently, this is a great way to experience the flavor without getting any of the calories. German chocolate cake is a layered cake filled and topped with a coconut-pecan frosting. Traditionally sweet baking chocolate is used for the chocolate flavor in the actual cake. The robust filling and topping is a caramel made with egg yolks and evaporated milk. Once the caramel is cooked, coconut and pecans are stirred into the mixture. Finally, rich chocolate frosting is spread around the sides of the cake to hold in the filling.

Dark Matter eLiquid by VapeSafe captures the essence of German Chocolate Cake. Dark Matter eLiquid delivers plumes of vapor and rich chocolatey flavor that you'll want to enjoy again and again. Try Dark Matter today!

Wonderful Chocolate Recipes:

Heavenly Chocolate Muffins, 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 Layers

• 1 ¼ cups of granulated sugar,
• ½ cup of glucose (pure corn syrup) scant measure,
• ¼ a cup of butter,
• 1/16 a teaspoonful of cream of tartar,
• 1 ¼ cups of rich milk,
• 1 ¼ squares of Baker's Premium chocolate,
• 1 teaspoonful of vanilla extract.

White Layer

• 2/3 a cup of granulated sugar,
• ¼ (scant) a cup of water,
• 1 cup, less one tablespoonful, of glucose (pure corn syrup),
• 1/3 a pound of dessicated cocoanut.

Put the sugar, glucose, butter, cream of tartar and the fourth a cup of milk over the fire, stir until the mixture boils, then very gradually stir in the rest of the milk. Let cook, stirring occasionally, to 248° F., or until, when tested in water or on a cold marble, a pretty firm ball may be formed. Add the chocolate and vanilla, mix thoroughly and turn into two well-buttered shallow pans. For the white layer, put the sugar, water and glucose over the fire, stir until boiling, then add the cocoanut and stir occasionally until a soft ball may be formed when a little of the mixture is dropped upon a cold marble. Put this mixture over the fire, to dissolve the sugar, but do not let it begin to boil until the chocolate layers are turned into the pans. When the white mixture is ready, turn enough of it onto one of the chocolate layers to make a layer about one-third an inch thick. Have the other chocolate layer cooled, by standing in cold water; remove it from the pan and dispose above the cocoanut layer. Let stand until cold and firm, then cut in cubes; wrap each cube in waxed paper.

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