Making chocolate ?

[Z0Z0Z0]

Does anyone have any recipes to make chocolate bars, with a high enough potency to feel "baked" off a few small chunks ?

I want to make cookies, or brownies, but I want to make something a little bit simpler for my first canna-goodie. I think if there's a simple recipe for this then making chocolate might be a better idea.

Thanks ahead of time.

 

[TheGoodStuff]

Never tried it, but I can imagine a decent way to go about it.



Take a few bars of chocolate (baking chocolate if that's how you want to use it, or just plain hershey's if you want to eat it straight).

Melt them down over a low heat, along with some water.
Add your herb, be it trim, leaves, whatever.
Keep cooking it for an hour or two, adding water whenever needed.

Put it through a strainer to keep the herb out - a normal kitchen strainer would be fine.
Put it into a freezable container, water and everything.

Freeze it or refrigerate it.

After a day or two, take it out and strain off the water.

Re-melt it into small pieces.
To do that, I would suggest melting it slowly, scooping up small amounts with a teaspoon, placing them on wax paper, and freezing them.

After they're frozen, peel them off the sheets and keep them in the fridge or freezer in a tupperware container.



Hope that helps!

 

[illchemist]

There's the THC4ms recipe...

The THC4MS Recipe: Cannabis Chocolate Recipe.

Ingredients:-
150 grams dark chocolate (highest cocoa fat content possible)
3.5 grams Herbal Cannabis.

Utensils:-
1x Pan
1x Pyrex Bowl
1x Mould (ice-cube tray(
1x Coffee grinder
1x Sieve
1x Plastic serving spoon

Method:-
Break chocolate up into small pieces and place in Pyrex bowl. 1/3 fill pan with water and bring to boil allowing to simmer. Place Pyrex bowl on pan and allow to melt slowly, once melted stir slowly.

Grind DRY herbal cannabis into a fine powder and sieve out the bits of fibre and woody stalks. Grind again and sieve remains into the melted chocolate slowly stirring whilst doing so, DO NOT ALLOW PAN OF WATER TO BOIL DRY! Keep the mixture in the pan for at least 15 minutes stirring occasionally over a low heat.

Spoon the mixture into a suitable mould (ice-cube tray) and allow to cool at room temperature before placing into the refrigerator for at least 6 hours, remove chocolate by sharply banging mould on kitchen work surface.

Some bars may have greyish edges this is due to the fats in the chocolate separating this can be prevented by tempering the chocolate but is not necessary.

 

[HyDroid]

Make Real Chocolate

Make Real Chocolate

There is a more elegant way to go about this.

Obtain 100% cocoa butter. Infuse with your favorite form of cannabis as per cannabutter manufacture, don't forget to decarboxylate. It's not hard to find cocoa butter at a health food store, or even online...

Obtain 100% cocoa powder (hershey's will do).

Chocolate is made from chocolate liquer, which itself is separated into 50% cocoa butter and 50% cocoa powder by MASS. So, to make "100% Cocoa Chocolate", recombine melted canna-cocoa-butter with cocoa powder.

To get a nice SNAP to your end product, learn how to temper chocolate. If you're lazy, don't be intimidated... try it once by just letting it sit out to solidify, or even try the seed crystal method.

I like this by itself, but most other people require that it be cut with some sugar. To obtain 90% cocoa chocolate, arrange for 10% of your final mass to be something besides cocoa powder and butter.

It is best to mix your solid sweeteners / flavorings / additives in with the cocoa powder, and your liquid additives with the cocoa butter, but do try to avoid adding water as it will mess up the crystallization. This means that it is best not to use honey, despite the temptation.

Which brings up the matter of milk chocolate. Since you shouldn't use water, you should probably use powdered milk instead of milk or cream.

If you want white chocolate, just leave out the cocoa powder... but it's probably going to be GREEN.


Pot chocolate created by this process is in a class of its own. It is difficult to properly infuse chocolate with vegetable matter. BHO or kief would be easier to use if starting from chocolate instead of powder and butter, but adding other ingredients and obtaining even mixing should definitely be easier when starting from powder and butter.

 

[rasras]

Iv been cooking my raw space-choco`s last 2 years(Vegan). its KILLA CHOCO

Only raw cacao gives me real strong buzz. Add some goodies and you will get to your trance.

^honey is best when you make raw-choco but it need to be fresh, runny and organic. I never use white suger. Rarely some raw cane sugar 1-2% to mass. I recoment to use agave with vanilla pod or some homemade Spruce shoot syrup
And this chocolate liguor is made from cacao beans.

 

[ThisBuds4You]

Wow

Wow

There is a more elegant way to go about this.

Obtain 100% cocoa butter. Infuse with your favorite form of cannabis as per cannabutter manufacture, don't forget to decarboxylate. It's not hard to find cocoa butter at a health food store, or even online...

Obtain 100% cocoa powder (hershey's will do).

Chocolate is made from chocolate liquer, which itself is separated into 50% cocoa butter and 50% cocoa powder by MASS. So, to make "100% Cocoa Chocolate", recombine melted canna-cocoa-butter with cocoa powder.

To get a nice SNAP to your end product, learn how to temper chocolate. If you're lazy, don't be intimidated... try it once by just letting it sit out to solidify, or even try the seed crystal method.

I like this by itself, but most other people require that it be cut with some sugar. To obtain 90% cocoa chocolate, arrange for 10% of your final mass to be something besides cocoa powder and butter.

It is best to mix your solid sweeteners / flavorings / additives in with the cocoa powder, and your liquid additives with the cocoa butter, but do try to avoid adding water as it will mess up the crystallization. This means that it is best not to use honey, despite the temptation.

Which brings up the matter of milk chocolate. Since you shouldn't use water, you should probably use powdered milk instead of milk or cream.

If you want white chocolate, just leave out the cocoa powder... but it's probably going to be GREEN.


Pot chocolate created by this process is in a class of its own. It is difficult to properly infuse chocolate with vegetable matter. BHO or kief would be easier to use if starting from chocolate instead of powder and butter, but adding other ingredients and obtaining even mixing should definitely be easier when starting from powder and butter.

Best. Advice. Ever.
Thank you
-
TB4U

 

[Lean Green]

I like to mix equal weights of Semi-sweet chocolate( the kind sold for baking) in a bowl and melt it in the Micro-wave. I run it for 3-5 minutes on 30% power. stir it at half way and after it's finished.Afterward, I store it in the fridge. The lecithin in the choc. seems to help the body process the butter quickly.
Works like a charm and is almost too potent at that ratio. Very easy to overdose on so be careful! I'm blasted on some now!!

 

[The Machine]

adding hash oil?

adding hash oil?

There is a more elegant way to go about this.

Obtain 100% cocoa butter. Infuse with your favorite form of cannabis as per cannabutter manufacture, don't forget to decarboxylate. It's not hard to find cocoa butter at a health food store, or even online...

Obtain 100% cocoa powder (hershey's will do).

Chocolate is made from chocolate liquer, which itself is separated into 50% cocoa butter and 50% cocoa powder by MASS. So, to make "100% Cocoa Chocolate", recombine melted canna-cocoa-butter with cocoa powder.

To get a nice SNAP to your end product, learn how to temper chocolate. If you're lazy, don't be intimidated... try it once by just letting it sit out to solidify, or even try the seed crystal method.

I like this by itself, but most other people require that it be cut with some sugar. To obtain 90% cocoa chocolate, arrange for 10% of your final mass to be something besides cocoa powder and butter.

It is best to mix your solid sweeteners / flavorings / additives in with the cocoa powder, and your liquid additives with the cocoa butter, but do try to avoid adding water as it will mess up the crystallization. This means that it is best not to use honey, despite the temptation.

Which brings up the matter of milk chocolate. Since you shouldn't use water, you should probably use powdered milk instead of milk or cream.

If you want white chocolate, just leave out the cocoa powder... but it's probably going to be GREEN.


Pot chocolate created by this process is in a class of its own. It is difficult to properly infuse chocolate with vegetable matter. BHO or kief would be easier to use if starting from chocolate instead of powder and butter, but adding other ingredients and obtaining even mixing should definitely be easier when starting from powder and butter.

Hi - thanks for this excellent advice.....I will definitely experiment with this on a batch of chocolate I want to make for a friend that doesn't like smoking - she is crippled with bone fusions and enjoys edibles.

My question is this- can hash oil be substituted here for the cannabutter, and if so, how the heck can you accurately control the doseage? Is there a recommended dosage for a person? for example, 1 mg or 20 mg of thc per candy bar ( if you made a bar or brownie, if you like)???
Thanks!