mellokitty
Moderatrix of Journals
no, i haven't made ANY active progress yet... (learning buttloads about chocolate-making though...)Hey MelloKitty - I'm brand new to this forum and joined just so I can get in on this conversation...did you arrive at a solution with the cocoa butter? I've been researching the same problem myself. I've extracted using a pressure cooker and coconut OIL to really good effect and plan to do the same with cocoa BUTTER. Biggest issue is mixing the active product into the chocolate. I don't want to make a ganache - I want to make a final solid chocolate bar...concern is that the chocolate won't solidify after adding the additional cocoa butter...I suppose I can experiment with inert cocoa butter and chocolate first...oh FYI- I got around having to deal with the tempering issue by ordering a non-temper chocolate from a source online - good quality, affordable, and saves a boatload of time if you're planning to make a bunch of bars for gifts or something. Also, prevents you from having to spike the temp past 90F which is good security against frying your THC once ultimately added in with the chocolate.
Anywho - what have your experiences been - any luck?
i was thinking of trying a little bit with the "sun method" once it's warm enough out (which it isn't here yet).
i had the same idea, i want to make hard chocolate; and i figured if i used 'happy' cocoa butter, i'd get 'happy' chocolate', and it's not like the temperatures required to add the cocoa butter to the solids isn't *that high, right? also considering using some 'happy' milk to make it into milk chocolate.... which brings us to...
thanks for the tip on the non-temper chocolate! i have *zero* chocolate-making experience so anything is appreciated.