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ganachish- the tasty hash chocolate!
- Thread starter cooked cook
- Start date
made my batch last night - been wanting too for so long now. doubled the 1 g batch quantities and then dusted mine with confectioners sugar (i used 60% cocao chocolate)
szslack - the idea here was to make the butter right away, then continue with ganache. If someone were to add cannabutter instead of regular butter it would just add whatever the strength of that given amount of cannabutter was.
szslack - the idea here was to make the butter right away, then continue with ganache. If someone were to add cannabutter instead of regular butter it would just add whatever the strength of that given amount of cannabutter was.
cooked cook
bake at 420 until nicely toasted
Hey all 
glad to see people still trying out this recipe. Szslack- yeah you could use cannabutter, but Papulz is correct...this was just a way to quickly knock it all together without having the extra step of making cannabutter. That being said, if you already have some cannabutter around ..why not! It would add more THC to the picture, especially if it's good strong butter.
Papulz- sounds like you were goin for the extra strength formula, eh? hehehe
So did ya eat some yet? if so, how'd it work for ya?
Keep on grinning a hash filled grin, my friends
cc
glad to see people still trying out this recipe. Szslack- yeah you could use cannabutter, but Papulz is correct...this was just a way to quickly knock it all together without having the extra step of making cannabutter. That being said, if you already have some cannabutter around ..why not! It would add more THC to the picture, especially if it's good strong butter.
Papulz- sounds like you were goin for the extra strength formula, eh? hehehe
So did ya eat some yet? if so, how'd it work for ya?
Keep on grinning a hash filled grin, my friends
cc
ah man i just mowed a piece down, about one quarter of the small batch size cooked cook lists. i love how velvety smooth it came out.. the cocoa has so much room to stretch its legs flavorwise it shines. im guessing i could feed this to some people without them knowing it had hash in it.
know your doses... this stuff works like a charm
know your doses... this stuff works like a charm
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so... i decided to top some special rice krispy treats with the ganachish last weekend... 2.3 premium herb into the krispies and 1.25 ish g of hash in the ganache. been snackin on the bars for awhile now, and i just had my second of the evening. Earlier i had a ganache truffle with .25 g of hash which i added to my already coated rice krispy. things are... amazingly swell. im totally indebted to cooked cook.
cook, or anyone else for that matter... have you noticed that with a strong batch the ganache can actually burn a little bit on the mouth and lining? just seems provide a little of that spice peppery type feeling the burn of condensed potency.
cook, or anyone else for that matter... have you noticed that with a strong batch the ganache can actually burn a little bit on the mouth and lining? just seems provide a little of that spice peppery type feeling the burn of condensed potency.
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cooked cook
bake at 420 until nicely toasted
hey Papulz...you've been busy in the chocolate lab!
i haven't noticed the burning sensation. I've had some slight numbness and tingling as a result of eating...so maybe it's that extra strength formula you're making LOL
I DIG the idea of topping some peanut butter rice crispie treats
I might have to make some o this again soon.
cc
i haven't noticed the burning sensation. I've had some slight numbness and tingling as a result of eating...so maybe it's that extra strength formula you're making LOL
I DIG the idea of topping some peanut butter rice crispie treats
I might have to make some o this again soon.
cc
raygun
Active member
Cooked cook I have done this many times before and is one of my favorites. My recepie is fairly similar but different as I typicaly use trim and bud. For those of you wanting to use bud or trim as I do just make canna cream first as noted.
Using the recipie Cooked gave for the full batch
I will take about 1/2 oz of frosty trim and popcorn buds in heavy whipping cream (the highest fat contect you can find) in a double boiler. Keeping the cream under 180 deg as it will burn above that temp. I will simmer the cream for about 20mins and strain out plant material and return to double boiler.
Then add butter, honey (I use instead of sugar), Alcohol or any flavorings you may want, I have used orange zest, almond estract, vanilla extract you name it you can add it, and stir in simi sweet chocolate chips(look for highest fat contect in chocolate as well)
Once the chocolate, cream and all ingrediants are mixed and smooth remove from double boiler and pour in to a 9x9 baking dish like you would use for brownies and allow to cool.
To take it to the next level get a melon baller and scoop out balls of the GANACHISH and roll in hands then in chopped nuts, coconut, powdered chocolate, dried friut that has been blended or food processed in to bits and you have nice THC truffles that you can package individually for gifts. Its my holiday special & tis the season!
Cooked cook got to give ya props for all the cana recepies.
P.S.
Other uses for cana cream: If you cool the cana cream you can make cana whiped cream to top your hot cronic fudge sunday with. (just heat up the GANACHISH you made and it will be fudge like) or not whip and keep it for your coffee in the morning
Other uses for the hot GANACHISH: Dip waffle cones or cookies in it. Strawberries, cherries, or any other items you can think to dip chocolate in.
If you wanted a hard shell you need to temper the chocolate and that is a topic to be researched if you wish to do that.
Better cooking with canabis!
Using the recipie Cooked gave for the full batch
I will take about 1/2 oz of frosty trim and popcorn buds in heavy whipping cream (the highest fat contect you can find) in a double boiler. Keeping the cream under 180 deg as it will burn above that temp. I will simmer the cream for about 20mins and strain out plant material and return to double boiler.
Then add butter, honey (I use instead of sugar), Alcohol or any flavorings you may want, I have used orange zest, almond estract, vanilla extract you name it you can add it, and stir in simi sweet chocolate chips(look for highest fat contect in chocolate as well)
Once the chocolate, cream and all ingrediants are mixed and smooth remove from double boiler and pour in to a 9x9 baking dish like you would use for brownies and allow to cool.
To take it to the next level get a melon baller and scoop out balls of the GANACHISH and roll in hands then in chopped nuts, coconut, powdered chocolate, dried friut that has been blended or food processed in to bits and you have nice THC truffles that you can package individually for gifts. Its my holiday special & tis the season!
Cooked cook got to give ya props for all the cana recepies.
P.S.
Other uses for cana cream: If you cool the cana cream you can make cana whiped cream to top your hot cronic fudge sunday with. (just heat up the GANACHISH you made and it will be fudge like) or not whip and keep it for your coffee in the morning
Other uses for the hot GANACHISH: Dip waffle cones or cookies in it. Strawberries, cherries, or any other items you can think to dip chocolate in.
If you wanted a hard shell you need to temper the chocolate and that is a topic to be researched if you wish to do that.
Better cooking with canabis!
yeah, truffles are wonderful confections to whip up with this laced ganache
im contemplating a large batch for a festival or party. last time i think i made maybe 10 or so.
definitely worth making another batch CC, this stuff is always great to have at your fingertips... cept maybe with littles ones running around.
im contemplating a large batch for a festival or party. last time i think i made maybe 10 or so.
definitely worth making another batch CC, this stuff is always great to have at your fingertips... cept maybe with littles ones running around.
