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

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.


Luscious Chocolate Recipes:

Fine Chocolate Fillings, Penuche, and more:

The simplest icing is a glacé icing, containing icing sugar and water. This can be flavored and colored as desired, for example by using lemon juice in place of the water. More complicated icings can be made by beating fat into icing sugar (as in butter cream), by melting fat and sugar together, by using egg whites (as in royal icing), and by adding other ingredients such as glycerin (as in fondant). Some icings can be made from combinations of sugar and cream cheeses, or by using ground almonds (as in marzipan).

Marshmallow Fudge

First Batch

2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla, Nearly half a pound of marshmallows, split in halves.

Second Batch

2 cups of granulated sugar, 1 cup of cream, 1/4 a teaspoonful of salt, 1 tablespoonful of butter, 2 squares of Baker's Chocolate, 1 teaspoonful of vanilla.

Start with the first batch and when this is nearly boiled enough, set the second batch to cook, preparing it in the same manner as the first. Stir the sugar and cream, over a rather slack fire, until the sugar is melted, when the sugar boils wash down the sides of the pan as in making fondant, set in the thermometer and cook over a quick fire, without stirring, to the soft ball degree, 236° F.; add the butter, salt and chocolate, melted or shaved fine, and let boil up vigorously, then remove to a cake cooler (or two spoon handles to allow a circulation of air below the pan). In the meantime the second batch should be cooking and the marshmallows be gotten ready. When the first batch is about cold add the vanilla and beat the candy vigorously until it begins to thicken, then turn it into a pan lined with waxed paper. At once dispose the halves of marshmallows close together upon the top of the fudge. Soon the other dish of fudge will be ready; set it into cold water and when nearly cold, add the vanilla and beat as in the first batch, then pour it over the marshmallows. When the whole is about cold turn it onto a marble, or hardwood board, pull off the paper and cut into cubes. If one is able to work very quickly, but one batch need be prepared, half of it being spread over the marshmallows.

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