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Chocolate Coffee eLiquid
Ante Merideim™ Chocolate Coffee E-Liquid is a rich blend of Chocolate and Mint flavors. Each puff envelopes the user in rich layers of robust coffee and savory chocolate. If you like your coffee mixed with wonderfully sweet chocolate, you will to enjoy the unique flavor of Ante Merideim™ eLiquid. Ante Merideim™ eLiquid is made in the USA.
Ante Merideim™ eLiquid works in all models of electronic cigarettes. As with all VapeSafe® eLiquids, Ante Merideim™ 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 Ante Merideim™ 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 Ante Merideim™ 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.
Tasty Chocolate Recipes:
Heavenly Chocolate Ice Cream, Caramels, 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 Nut Caramels
2 cups of granulated sugar, 1-1/2 cups of glucose (pure corn syrup), 2 cups of cream, 1 cup of butter, 3 or 4 squares of Baker's Chocolate, 1-1/2 cups of English walnut meats, 2 teaspoonfuls of vanilla extract.
Put the sugar, glucose, _one_ cup of the cream and the butter over the fire; stir and cook until the mixture boils vigorously, then gradually add the other cup of cream. Do not allow the mixture to stop boiling while the cream is being added. Cook until the thermometer registers 250° F., stirring gently--move the thermometer, to stir beneath it--every four or five minutes. Without a thermometer boil until--when tested by dropping a little in cold water--a hard ball may be formed in the water. Remove from the fire, add the chocolate and nuts and beat until the chocolate is melted; beat in the vanilla and turn into a biscuit pan, nicely oiled or buttered, to make a sheet three-fourths an inch thick. When nearly cold turn from the pan and cut into cubes.
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