treewizard
Member
So here's how I did it..
What you will need:
1 12oz bag of semisweet chocolate chips
2 tbs butter
1/4 cup heavy cream
1.5 oz good burbon (I like Eagle's Rare $20-30, it has some nice caramel notes and is better than Knob Creek in my opinion) you could use another liquor or liqueur (you can get irish cream for about $10)
1 tbs shortening (get Spectrum or Earth Balance you cheap fucks)
Melt 1/2 the pack of chocolate in a small pot over low heat. Use a double boiler if you've got it. While its melting you've got to stir that shit son. Stir in butter, a little more sugar if desired, liquor/liqueur if desired, and the cream. Each in it's turn. And add each ingredient slowly. Remove from heat. Now take the bud which you should decarboxylise and grind to a powder ahead of time, and mix it into the chocolate mixture. I like to use a mortal and pestle to gring the herb. It grinds easily after being briefly cooked. This way you don't lose precious kief on the mechanical parts like you would with a coffie grinder. No place the pan in the fridge (or outside depending on the time of year. Take it out about every 5 min and stir it well. You are waiting for the chocolate to set up enough to hold a shape. It takes anywhere from 15-30 min in my experience. Take a spoonfull of chocolate out at a time and shape it into a ball. Then placed the formed balls on a cookie sheet or piece of foil. Place them in the freezer for 1/2-1 hour. Before removing the frozen balls of ganja chocolate, prepare the coating. Heat the remaining chocolate in the same way as before. I like to shave some fresh vanilla in but that's optional. If you do opt for vanilla, check out World Market. They have 2 packs of beans for $5. Then add the shortening. Get that shit all smooth and creamy. Now remove the frozen chocolate balls and using a fork dip each ball. Then return them to the sheet. Place them all back in the fridge for at least 15 min for the outer layer to set. These will keep for 2 weeks in the fridge or longer in the freezer. For best taste, thaw slowly.
What you will need:
1 12oz bag of semisweet chocolate chips
2 tbs butter
1/4 cup heavy cream
1.5 oz good burbon (I like Eagle's Rare $20-30, it has some nice caramel notes and is better than Knob Creek in my opinion) you could use another liquor or liqueur (you can get irish cream for about $10)
1 tbs shortening (get Spectrum or Earth Balance you cheap fucks)
Melt 1/2 the pack of chocolate in a small pot over low heat. Use a double boiler if you've got it. While its melting you've got to stir that shit son. Stir in butter, a little more sugar if desired, liquor/liqueur if desired, and the cream. Each in it's turn. And add each ingredient slowly. Remove from heat. Now take the bud which you should decarboxylise and grind to a powder ahead of time, and mix it into the chocolate mixture. I like to use a mortal and pestle to gring the herb. It grinds easily after being briefly cooked. This way you don't lose precious kief on the mechanical parts like you would with a coffie grinder. No place the pan in the fridge (or outside depending on the time of year. Take it out about every 5 min and stir it well. You are waiting for the chocolate to set up enough to hold a shape. It takes anywhere from 15-30 min in my experience. Take a spoonfull of chocolate out at a time and shape it into a ball. Then placed the formed balls on a cookie sheet or piece of foil. Place them in the freezer for 1/2-1 hour. Before removing the frozen balls of ganja chocolate, prepare the coating. Heat the remaining chocolate in the same way as before. I like to shave some fresh vanilla in but that's optional. If you do opt for vanilla, check out World Market. They have 2 packs of beans for $5. Then add the shortening. Get that shit all smooth and creamy. Now remove the frozen chocolate balls and using a fork dip each ball. Then return them to the sheet. Place them all back in the fridge for at least 15 min for the outer layer to set. These will keep for 2 weeks in the fridge or longer in the freezer. For best taste, thaw slowly.
