As of today, I can't find ANYTHING on the internet about this strain, so it seems appropriate to photo-document it here. There's probably a good reason why this strain is either extinct or so rare that only a few hardcore ICMAG heads know about it, and if you read on, you'll see why.
A little history and background of green chocolate from my personal experience: this strain originated from BSC and was acquired before L.F. folded in 2011. The story of acquiring these beans is one of the more frustrating and crappy experiences one can go through:It took nearly half a year after ordering to arrive, and when they finally did, every last bean came completely smashed because the bubble wrap was really shoddy. I had to take photos of the smashed beans in order to convince LF to send another package. At this point in time, he had checked out and was close to closing doors, but clearly needed cash to transition to whatever he was going through. I also heard he was in poor health at the time, so I understood he was not himself. Prior reports indicated when he was fully operational, he was reliable and easy to work with.
Anyhow, when the second package arrived (almost a year after ordering!), a good amount of the beans were smashed, but I ended up with 3 unsmashed green chocolates, 3 punto rojos, and 6 colombian golds. I decided to choose my battles and give up at this point (each pack had 10 seeds), it had already almost been a year to get this second package and I was exhausted with the email back and forth. As a side note, I was crazy for these genetics and despite the hardships I made a second order, but those never arrived. LF stopped responding to emails after a few months.
Anyhow, back to the package that arrived partially damaged: by the time I got the beans(or at least whatever wasn't smashed), viability was very low for some of the varieties. However, every last viable bean was a genetic goldmine, so despite all the hardships, I look back and am glad to have gone though all the stressful BS, especially now that these original genetics are near impossible to acquire anywhere, even from private growers.
Fortunately, all 3 green chocolate seeds germinated, 2 were planted right away, and the third was planted the following season. Sadly, the plants weren't cloned as we had no facilities to keep the strain going, so that year, the only way I was able to preserve the genetics was to cross it with a killing fields f2. The following year, I popped the last bean which turned out to be a male, so it was crossed with an outstanding clone of DNA's cannalope haze. The male green chocolate, by the way, had a chocolate undertone when you did a stem rub, so I know it has those terps I was looking to preserve.
Upon reflection, I regret not creating an IBL of green chocolate:the original strain was uniform in growth, had an outstanding yield, finished end of october/early November, was overall not too difficult to grow and had a REAL chocolate flavor to it! Yes, just like freakin REAL dark chocolate, but with a background minty undertone, it was absolutely delicious! It wasn't like a fake bubblicious, which kinda smells like the original bubblegum but doesn't compare to the original indiana strain.... Green chocolate is also not like the OG's that have this earthy, musky sweet smell when fresh, and then once cured the deep coffee, skunky aromas become enhanced.... green chocolate is sweet, chocolately, and slightly minty! There was very little to no skunky undertones to it!
The high was powerful, soaring, clear headed but with a slight background body feeling to it. When my tolerance was up, this was the strain to go to since it didn't have a ceiling. You could really think clear and operate despite being totally devastated in the head. It had very comfortable, positive vibes, zero racy effects.
The buds on Green chocolate were long and continuous:they formed almost from head to toe, much like the BSC version of punto rojo (which is very different from ACE's or CBG's selection, but that story is for a another post). Trimming was moderately easy, nothing like a pure sativa which is a nightmare on elm street to manicure, but on the other hand it wasn't like those buds where you take 10 snips on a big cola and you're done.
Long story short, there's many modern hybrids of the past that were great, but I don't miss them because their highs are plain, punch you in the face, and most of the popular varieties that you can easily acquire are very similar in effect. BSC's green chocolate is one that I truly miss:the absolutely unique flavor and quality effects are something you don't come by every day.
Below are all photos of green chocolate, most of which were taken in late October:
small bracts, but they came in high density:
Out of focus, but you can really see the structure of this plant. It was actually sad chopping this beauty down, it was such a pleasure to see it in all its glory:
Another grainy photo, but you really get a good idea how the plant looks overall:
A little history and background of green chocolate from my personal experience: this strain originated from BSC and was acquired before L.F. folded in 2011. The story of acquiring these beans is one of the more frustrating and crappy experiences one can go through:It took nearly half a year after ordering to arrive, and when they finally did, every last bean came completely smashed because the bubble wrap was really shoddy. I had to take photos of the smashed beans in order to convince LF to send another package. At this point in time, he had checked out and was close to closing doors, but clearly needed cash to transition to whatever he was going through. I also heard he was in poor health at the time, so I understood he was not himself. Prior reports indicated when he was fully operational, he was reliable and easy to work with.
Anyhow, when the second package arrived (almost a year after ordering!), a good amount of the beans were smashed, but I ended up with 3 unsmashed green chocolates, 3 punto rojos, and 6 colombian golds. I decided to choose my battles and give up at this point (each pack had 10 seeds), it had already almost been a year to get this second package and I was exhausted with the email back and forth. As a side note, I was crazy for these genetics and despite the hardships I made a second order, but those never arrived. LF stopped responding to emails after a few months.
Anyhow, back to the package that arrived partially damaged: by the time I got the beans(or at least whatever wasn't smashed), viability was very low for some of the varieties. However, every last viable bean was a genetic goldmine, so despite all the hardships, I look back and am glad to have gone though all the stressful BS, especially now that these original genetics are near impossible to acquire anywhere, even from private growers.
Fortunately, all 3 green chocolate seeds germinated, 2 were planted right away, and the third was planted the following season. Sadly, the plants weren't cloned as we had no facilities to keep the strain going, so that year, the only way I was able to preserve the genetics was to cross it with a killing fields f2. The following year, I popped the last bean which turned out to be a male, so it was crossed with an outstanding clone of DNA's cannalope haze. The male green chocolate, by the way, had a chocolate undertone when you did a stem rub, so I know it has those terps I was looking to preserve.
Upon reflection, I regret not creating an IBL of green chocolate:the original strain was uniform in growth, had an outstanding yield, finished end of october/early November, was overall not too difficult to grow and had a REAL chocolate flavor to it! Yes, just like freakin REAL dark chocolate, but with a background minty undertone, it was absolutely delicious! It wasn't like a fake bubblicious, which kinda smells like the original bubblegum but doesn't compare to the original indiana strain.... Green chocolate is also not like the OG's that have this earthy, musky sweet smell when fresh, and then once cured the deep coffee, skunky aromas become enhanced.... green chocolate is sweet, chocolately, and slightly minty! There was very little to no skunky undertones to it!
The high was powerful, soaring, clear headed but with a slight background body feeling to it. When my tolerance was up, this was the strain to go to since it didn't have a ceiling. You could really think clear and operate despite being totally devastated in the head. It had very comfortable, positive vibes, zero racy effects.
The buds on Green chocolate were long and continuous:they formed almost from head to toe, much like the BSC version of punto rojo (which is very different from ACE's or CBG's selection, but that story is for a another post). Trimming was moderately easy, nothing like a pure sativa which is a nightmare on elm street to manicure, but on the other hand it wasn't like those buds where you take 10 snips on a big cola and you're done.
Long story short, there's many modern hybrids of the past that were great, but I don't miss them because their highs are plain, punch you in the face, and most of the popular varieties that you can easily acquire are very similar in effect. BSC's green chocolate is one that I truly miss:the absolutely unique flavor and quality effects are something you don't come by every day.
Below are all photos of green chocolate, most of which were taken in late October:
small bracts, but they came in high density:
Out of focus, but you can really see the structure of this plant. It was actually sad chopping this beauty down, it was such a pleasure to see it in all its glory:
Another grainy photo, but you really get a good idea how the plant looks overall:
