You kinda shooting yourself in the foot with the first recipe lol. Dulce De leche is a cream yeah, but has caramel notes that at lower percentage can not be noticeable, however its very strong, some people underestimate the beauty and magic of that flavor. Cinnamon and espresso aren't easy to work with ingredients especially the TPA espresso. Its extreme dark kinda burned black Columbian coffee, it will need a decent cream to give it body and smoothen it out, dulce de leche won't do that for you or at least not at these percentages. As suggested try fresh cream next time or sweet cream, if you want to be fancy give a low percentage of tres de leche or Bavarian cream a shot. The coffee alone needs 7 days to steep, now add the time for the creams at these percentages and you're looking at around 9-14 days steep, by then the coffee will have calmed his ass down more or less
Chocolate, let's not even start with that lol. Difficult to work with.
2nd recipe, while dragon fruit with brown sugar might sound good, even marshmallow, again the percentages as well as ingredients are off. Toasted marshmallow is a very strong flavor in comparison to regular marshmallow, you will get this campfire vile from it, this sadly won't do great with the dragon fruit. I know everyone thinks DF is super strong and it is with other fruits, but in heavier recipes it will get lost if not supported by either a other fruit, or a booster like apple/cactus/black currant/saline/Stevia etc. The brown sugar is great, not so much in this recipe, its mostly used for bakeries so unless you were planning on baked dragon fruit, this might not turn into something you like
I sadly think that at the start its going to overpower the fruit, and after 4-6 days which the df and marshmallow needs just mutes the overall flavor.
But I might be wrong, let us know how it turns out, its fun to play with ingredients that are not as basic and commonly used together.
Thanks for the update.
