Post Torrone (Lemon almond Nougat Cookie)

Description

I've been weighing drops and mixing bottles. Man, I feel just like a rockstar, and you can too w/ Post Torrone. I took torrone and just leaned into those "Off notes" like the lemon/almond to truly create something familiar yet unique. I hope you enjoy mixing it as much as I have. Let this one steep a few days and I promise you will be impressed ************************************************************************************************************************************************************************************************* Notes- (CAP) Lemon Meringue Pie @ 3% used as the main "lemon accent" base dont go higher than 3% otherwise your changing the mouthfeel and creating an imbalance in the mixture. (FA) Torrone @ 1% Main component of nougat base, has lemon/nut accents of which I leaned into (FA) Almond @ 2% Used as an accent to the mix any higher than 2% will result in some unwanted results keep it between 1-2% (FA) Meringue @ 1% Used as a component to fill out that nougat base a little more dont go above 1.5% or below 1% (CAP) Sugar Cookie @ 6% just enough cookie to taste it on the back end. Rounds out the mixture very well. (TFA) Marshmallow @ .5% any higher and the mouthfeel will change drastically to much and muddy the flavors a bit too much (CAP) Italian Lemon Sicily @ .75% used to fill out the "lemon accent" base to add more brightness to the lemon and a touch of character. (FLV) Vanilla Pudding @ 1.5% used to smooth out mix as well as increase mouthfeel and flavor to the nougat (CAP) Super Sweet @ 1% I like it sweet but I assume for some people this wont be sweet enough and would raise it to 1.5% comfortably.

Recipe

CAP Italian Lemon Sicily 0.5%CAP Lemon Meringue Pie 3%CAP Sugar Cookie 6%CAP Super Sweet 1%FLV Vanilla Pudding 1.5%FA Almond 2%FA Meringue 1%FA Torrone 1%TPA Marshmallow 0.5%

Total Flavor: 16.5%