Double Chocolate V2 | Capella (20/50/100ml)

Double Chocolate V2 by Capella adds chocolate flavour to creamy desserts, drinks and bakery blends. Let chocolate lead a simple recipe, or pair it with vanilla, caramel, mint or fruit to create your own dessert combination.

Flavour profile

This is Capella’s V2 chocolate concentrate. Cream and vanilla can build a chocolate-dessert direction; coffee can shape a mocha-inspired blend, while mint or berries add a contrasting layer. Adjust sweetness and texture through the recipe rather than treating the concentrate as chocolate sauce.

Recipe ideas & pairings

• Explore a chocolate milkshake in a suitable creamy base.
• Pair with coffee flavouring for a mocha-style recipe.
• Combine with mint in a chilled chocolate dessert.
• Introduce caramel or raspberry separately for a layered dessert blend.

Establish the chocolate level first, then compare one supporting flavour at a time. Coffee, mint and caramel can all change the focus, so keep a chocolate-only reference beside your trials.

Using the concentrate

A concentrated, water-soluble food flavouring intended for dilution. Develop the amount for the complete base and serving temperature. For baking, judge the finished cooled product; for frozen desserts, assess the frozen trial before scaling up.

Make a small test batch, measure each addition and mix thoroughly before assessing the result. Record the amount and final batch size so you can reproduce your recipe. Measuring tools help keep small adjustments consistent. For DIY e-liquid, follow a recipe and product-specific suitability guidance; food-use guidance does not establish suitability for inhalation.

Product details

• Flavouring. Capella lists propylene glycol (PG), water, caramel colour and benzyl alcohol as the non-flavour ingredients.
• Water-soluble concentrated flavouring.
• Made by Capella in the USA.
• Available in 20 ml, 50 ml and 100 ml.
• Rebottled from bulk by Flavour-Concentrates.eu; supplied in our bottles rather than original manufacturer packaging.

Explore more Capella concentrates for your recipes.

Handling & storage

Dilute before use. Keep the bottle tightly closed in a cool, dry place away from direct sunlight, children and pets. Check the label and batch documentation when dietary restrictions or allergies matter.

Frequently asked questions

Can it replace cocoa powder in baking?
It contributes flavour, not cocoa solids, fat or the dry ingredients’ structural role. Adapt those recipe requirements separately.

Is V2 the same product as the original version?
Capella lists V2 separately. Check the version your recipe specifies and trial substitutions independently.

Will the caramel colour determine the finished appearance?
The final colour depends on dilution and the other ingredients. Test the actual recipe if appearance matters.

How can I make a chocolate-and-mint blend?
Develop the chocolate in the base first, then add mint gradually so the chocolate remains recognisable.