Hangsen Australian Chocolate

##HS Australian Chocolate##

Summary
Again, thanks to /u/Vurve for finding this gem. To me, this is a nice, smooth, somewhat sweet, dark chocolate. It's got a great flavor, but if you bring it too high, it's going to get dry and a little funky, so I think this works best as an accent to other chocolates or to give just a touch of cocoa to a mix. It is quite nice by itself, but then it's just chocolate and can be a little boring. I don't find it to be grainy necessarily, but it does have a bit of texture like you would expect from a dark chocolate. Overall, I think this is quite a nice flavoring, but I don't feel it will work as a solo chocolate for a full chocolate flavor. This is a fairly concentrated flavoring, so start low.

On the Nose
Cocoa

Recommended Usage
Stand alone: 1%

In a mix: 0.25%-0.75%

Throat
Mild

Ideal Pairings
Other chocolates, cream, coffee, tobacco, berries.

Steep
Give this one a good 3-5 days to homogenize.

Recipe Idea: Thin Mint
Ratio: 15PG/85VG
Steep: 3 days

Ingredient|%| :--|:--| FLV Creme de Menthe|1.75%| HS Australian Chocolate|0.5%|

FLV Creme de Menthe is the star here, but I felt to capture the essence of a Thin Mint it needed just a touch more of that chocolate, preferrably a darker chocolate that's slightly crisp, hence the HS Australian Chocolate.

Please if your opinion differs, or you have another review for this post it in the comments. Will help the master list with multiple reviews in one spot.