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.

Appetizing Chocolate Recipes:

Scrumptious Chocolate Frostings, Ice Cream, 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 Coconut Cakes

2/3 a cup of granulated sugar, 1/4 a cup scant measure of water, One cup, less one tablespoonful, of glucose, 1/2 a pound of dessicated cocoanut, 1/2 a pound or Baker's "Dot" Chocolate.

Heat the sugar, water and glucose to the boiling point, add the cocoanut and stir constantly while cooking to the soft ball degree, or, until a little of the candy dropped on a cold marble may be rolled into a ball. Drop, by small teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather uneven rounds. When cold coat with "Dot" Chocolate melted over hot water and cooled properly. These cakes are very easily coated.

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