CannaChocolate recipe request

[darkhollo]

I would love to make canna-choco treats but I know that cooking chocolate requires some finesse. I was wondering if anyone has experience doing this and could offer a recipe or some insight.
I have wasted a few grams during my last attempt

--dh

 

[wiiid]

havent tried it,

but i google'd it and find a recipe: http://www.rollitup.org/cooking-cannabis/109415-chocolate-cannabis-cake.html

dont know if that was any help.

 

[AtomicBetty]

a couple of years ago I made some killer pot truffles to send to our friends in alaska.

I would take about 1/2 a cup of cannabutter to a cup of chocolate chips, melted slowly together over low heat. I then poured this delectable chocolate mixture into pre-prepared chocolate cups and refrigerated it up. The cups should stay hard and chocolatey and the middles should be soft and nice at room temp. Good luck!!

 

[Gray Wolf]

Here is a truffle recipe:

CHOCOLATE TRUFFLES

• 12 ounces semi-sweet chocolate chips
• 4 Tablespoons Green Butter*
• 1/4 cup superfine white granulated sugar
• 2 egg yolks, beaten
• 1 cup finely chopped blanched almonds
• 1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
• chocolate decorettes, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.

To make Green Butter: take at least 4oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid . Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potatoe ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in receipes, or can eat on toast, etc., potent at this stage! You can freeze the Green Butter in a covered container for future use.
To make Truffles: Melt chocolate in double boiler , and gradually add in the butter. Add sugar and cook, stirring constantly , until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorettes or almonds or whatever. Place in little paper cups for presentation.

 

[LemonCake]

wounldnt using egg yolks require them to be in the fridge untill used? what is a another sub for egg?

thanks in advance i am making these today to try it out.. would dark chocolate be a better choice?


peace
LC

Here is a truffle recipe:

CHOCOLATE TRUFFLES

• 12 ounces semi-sweet chocolate chips
• 4 Tablespoons Green Butter*
• 1/4 cup superfine white granulated sugar
• 2 egg yolks, beaten
• 1 cup finely chopped blanched almonds
• 1/3 cup liqueur ( Kahlua or Gran Marnier, etc.)
• chocolate decorettes, chopped blanched almonds, or sweetened powered cocoa to roll the truffles in.

To make Green Butter: take at least 4oz. of shake leaf ( a good place to use up those harvest trimmings) place it in a pot with approximately 8 cups of water. Bring this to the simmering boil and add one pound of butter. Simmer this for at least 2 hours. Strain off liquid . Put a couple of cups of boiling water over the residual leaf to rinse more of the butter off the leaf: I use a potatoe ricer to squeeze the rest out of the leaf. Place all the liquid in wide bowl ( makes it easier to work with if a wide bowl). Allow this to cool then place in refrigerator. The butter will float to the top, and you can lift it off. Discard the remaining liquid. Use the Green Butter in receipes, or can eat on toast, etc., potent at this stage! You can freeze the Green Butter in a covered container for future use.
To make Truffles: Melt chocolate in double boiler , and gradually add in the butter. Add sugar and cook, stirring constantly , until the sugar is dissolved. Remove from heat and allow to cool as much as possible without letting it harden. Take about one to two tablespoons of the hot chocolate mixture and stir into the egg yolks to warm them before adding to the rest of the chocolate mixture, then stir in. Add almonds and mix well. Stir in liqueur. Allow this to cool and then put in the refrigerator to harden. When it firms up. use a spoon (I use a melon baller) to scoop up enough to make a ball about one and a half inches in diameter. Roll the ball in your palms. to form a ball. Then roll the ball into the chocolate decorettes or almonds or whatever. Place in little paper cups for presentation.

 

[oldpink]

simple way to make canna chocolate

I don't use canna butter but instead I use the kif from my stashbox
very simple to make and you can add to it or use it to top anything

get a few bars of nice chocolate get a pot about half full of water sit a heatproof bowl (preferably Glass) into the pot so the
sides of the bowl rests on the pot but does not touch the bottom of the pot
break or grate the chocolate into the bowl slowly bring to the water to a soft boil and the chocolate melts
then I quickly add in the Kif while stirring to get it evenly mixed through, being careful not to get the chocolate too hot

at this point you can add nuts or raisins etc if you want
I use an ice cube try to make chocolate cubes but you can make bars or cover mashmallows etc
I just spoon it into the ice tray pop in the fridge to set it and your done

at this

 

[FallenBuddha]

the recipe for ganache that i learned in culinary school was:

1 lb chocolate
2 oz butter(green of course)
2 oz corn syrup
2 oz heavy cream

to correctly make the chocolate mix the chocolate must be tempered. tempering is done by heating the melted chocolate and and cooling and repeating a few times. tempering makes the choclate shiney and prevents it from blooming (getting white powder from the sugar coming to the surface). the easiest way to temper chocolate is to use a water bath as old pink had mentioned, you melt half the chocolate chips and bring to 100f, remove from over the water bath and sprinkle the remaining chips in 20 at a time, allowing them to melt and then bring back up to 100f, repeat til all the chips are gone. then add the rest of the ingredients and heat to 110f (chocolate burns at 120f) mix thoroughly. pour into truffle molds let stand 20 seconds then pour out into the chocolate mix. this will give a nice truffle body, then you can fill with what ever you want, a good suggestion is to pour a bit of the choclate into another bowl and mix with a 1 or 2 oz's of liquer like gran marnier, frangelico, amaretto, kahlua or what ever. and fill with that.

peace -fb