Chocolates

Hey All! been here forever and this is the first time I'm moseying down the list to the Cooking forums!

I make chocolates, my recipe is 1/4c coconut oil (infused) and 1 bag of 72% Chocolate. Double boiler, and tempered. Put in molds. avg around 10-15mgs each.

My question is if anyone has other suggestions when it comes to the recipe. Been doing this way for years and its great. But its not stable, the coconut oil as we all know has a very low melting point. I haven't tried clarified butter yet, but I'm open to try if ya'll think its a good idea.

I use a magical butter machine.

DirtyJerzey said:

Hey All! been here forever and this is the first time I'm moseying down the list to the Cooking forums!

I make chocolates, my recipe is 1/4c coconut oil (infused) and 1 bag of 72% Chocolate. Double boiler, and tempered. Put in molds. avg around 10-15mgs each.

My question is if anyone has other suggestions when it comes to the recipe. Been doing this way for years and its great. But its not stable, the coconut oil as we all know has a very low melting point. I haven't tried clarified butter yet, but I'm open to try if ya'll think its a good idea.

I use a magical butter machine.

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Prize winner Kristina VanCleef has a Kindle book for $7 that has tips, "Cannabis Confectionery Art"

Offmymeds said:

Prize winner Kristina VanCleef has a Kindle book for $7 that has tips, "Cannabis Confectionery Art"

Click to expand...

Good to know. Thanks.

I use coconut oil, cocoa powder, confectionary sugar, black rum (and/or) vanilla extract, banana.

Have fun

i make a similar recipe for my chocolates but with more oil lol. I usually tell people to keep em frozen/refrigerated.

I recently made brownies with a commercial mix that i made with infused oil in place of whatever regular oil it calls for, then i added infused chocolate chunks and added regular chocolate chips and reeses pieces as well, absolutely fantastic and potent as hell. If you have any rejects from your molds or anything like that you can always put them into a baked goods recipe.

madvillian420 said:

i make a similar recipe for my chocolates but with more oil lol. I usually tell people to keep em frozen/refrigerated.

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I havnt added any oil to medicated chocolates in a long while.

I use decarbed concentrates and chocolate that has lecithin in it. Most do. And just melt the chocolate in a double boiler, mix in the concentrate, stir to make sure it's evenly distributed and pour into silicone molds. Easy peasy.

I made some alcohol tincture not too long ago and also evaporated one jar of it down to FECO...I'm about to get a few supplies and turn that FECO into chocolate...I would think it would be more stable and such than using a butter or coconut oil extract.

i do a quick ethanol wash and evaporate the ethanol not to a thick resin because i dont have a vacuum chamber and i cant really evaporate all of it without one but the heat of the chocolate helps with evaporating the rest and when done correctly the end result is pretty stable you can carry it on you etc. and cant really taste the ethanol

crimsonecho said:

i do a quick ethanol wash and evaporate the ethanol not to a thick resin because i dont have a vacuum chamber and i cant really evaporate all of it without one but the heat of the chocolate helps with evaporating the rest and when done correctly the end result is pretty stable you can carry it on you etc. and cant really taste the ethanol

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I made 2 jars of 'golden dragon' using 7g of Northern Lights (19%) in 4oz of 196 proof alcohol. I sealed one up, and the other I screwed the ring down over a coffee filter (8oz ball jar), and I let that one just evaporate until all that was left was the concentrated 'oil'...which is more like tar. I haven't messed with it since, but I think I'll probably put a few drops of alcohol back in to make it easier to deal with and mix.

From what I can tell, since the alcohol is only 2% water I shouldn't have any trouble with the chocolate 'breaking.' I'll need to figure the rough volume of the chocolate molds I'll get so I can use the right amount of chocolate for the mix. Though I calculated based upon a 24pc mold x4 would give me 96 squares at 11mg THC per square.

As long as I have a good idea of the volume of the chocolate molds, then I just match the volume of the chocolate & all the FECO in the jar and my dosing should be fairly accurate. The 11mg dose I think should be a reasonable start place. One will be chill for me, two will be more of an 'experience'. And one will probably be plenty for Mrs. LEG.