LeastExpectedGrower
Well-Known Member
I have some of these coming:Tempering with other chocolate was one thing I didn't try. I may have heated it beyond 95 degrees too. Thanks, it's been a few years since my attempts, and this may be the motivation to finally figure it out.
I've been making chocolate e-liquid for around 8 years now, and I've been making cocoa every night this winter. I'm a chocolate fiend. I was actually looking up chocolate strains last night on here. I'm still unsure if any of them actually smell like cocoa. As I learned with the e-liquid, it's hard to get the taste down because a big part of chocolate is the melting buttery sensation that can't really be replicated through breath.
![www.victoryseeds.nl](/proxy.php?image=https%3A%2F%2Fwww.victoryseeds.nl%2Fimage%2Fcache%2Fcatalog%2FProduct-Images%2Ffem_chocolope-600x315.jpg&hash=f36c01d194f6fe2e0792715430f00bbc&return_error=1)
Chocodope
Sex: feminizedGenotype: SativaCross: O.G. ChocodopeThai X Cannalope HazeIndoor flowering period: 9-10 weeksOutdoor harvest time: Late September, early OctoberIndoor yield: 550 g/m2Outdoor yield: 600 g/plantHeight: MediumT: 19%C: MediumChocodope is a feminized photoperiod strain, that is also availab
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But I'm not enough of a connoisseur to get much flavor differentiation out of cannabis beyond just larger smell/flavor profiles. I also have about 60% olfactory capacity since my sinuses were way fucked up for a long time and a series of operations to renovate and remodel the inside of my skull to sort it all out happened too.
This is what I ended up following (the 3rd method), and it really did work great. When I was demolding the over-fill and stuff was really crisp and cracking off the molds.
![www.seriouseats.com](/proxy.php?image=https%3A%2F%2Fwww.seriouseats.com%2Fthmb%2Fr2vos7NYdZYiQY4u5VKqKpY5fYw%3D%2F1500x0%2Ffilters%3Ano_upscale%28%29%3Amax_bytes%28150000%29%3Astrip_icc%28%29%2F__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__images__2014__12__20141205-tempering-chocolate-food-lab-02-6ae2125f9dd24a60ad23b3e5d04e71b9.jpg&hash=39bb6150fdef2a68a25f4d4deebd3a68&return_error=1)
The Best Way to Temper Chocolate | The Food Lab
Tempering chocolate is a technique that requires a good deal of precision, but some methods for doing it are easier than others. Read on to discover how to temper chocolate using both traditional and updated techniques, including with a sous vide circulator or with a food processor and hair...
For years I've been taking 40mg of CBD before bed, and now just a small amount of THC infused whatever does the trick.