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JM's KISS Choco Recipe:
Cannabis Chocolate Recipe
What you need:
(1) Digital Temp probe
(3) lb bag of chiradelli choco chips (or your preferred semi-sweet morsel / chocolate chips)
(5) 4.5 OZ Hershey's Dark Choco Bars (again you can substitue here... but make sure its a hard candy bar)
(1) lb canna-butter (I suppose an oil like coconut might work too)
(1) Double Boiler - unless you know WTF ur doing on a burner
(2) Ice cube trays
a little oil to lube the trays
obviously a stirring utensil
How:
Make Canna butter (stronger is reccomended... but dont kill urself either! lol its just that it gets diluted by the
chocolate, however, bear in mind I use my trimmings and no actual budd in my recipes ATM - I usually use 8 or 9 OZ
of trim for 2 lb butter [4 - 4.5 oz per lb butter])
then:
Use 1 lb canna-butter
Use 2 lbs SemiSweet Morsels (I use Chiradelli dark Chocolate Semi sweet Morsels (chips))
get at least 4 but 5 is better Hersheys dark Chocoate bars (can ya tell I like dark chaocolate? lol)
ok... so mix the butter and chocolate chips... in fact melt the butter to about 110 degrees and shut the burner
completely off. (I wont tell ya what to do in your kitchen, but if you're not used to careful low temp control, then
I reccomend using a double boiler as chocolate is a near solid and high sugar content and therefore burns easily
Also, make sure that your utensils are completly dry as chocolate "BINDS" when water is introduced and you have
worked way to hard to get canna-butter and screw this up now!)
then add the chocolate chips a little at a time stirring in
the butter and choco will begin to blend...
ok so at this point you've go the chocolate chips and butter stirred into what looks like liquid chocolate. the
temps should be dropping to about 95 degrees F 'ish typically.
So nows the tricky part:
You want to let the temp drop to about 95
so now break the candy bars into chunks (the little blocks they make imprinted in the big bars (these are the 4.5 oz
bars BTW) dont break them up to fine... the idea is to get a coalition of temps and crystal-forming chocolate
(chocolate must be tempered to get a hard candy... if you dont do this you'll get chcocolate that you cant hold in
you fingers without looking like your wrist shit itself! lol
so crystal forming happens at 86-88 degress F
so the trick is to get the chocolate bars ur adding to cool the choco to about 88 degrees so you have time for the
other 2 degree drop to be slow so the choco can form more crystals, and, therefore temper.
so you should really have a digital temp guage for this... stir the hard candy bars in slow... its ok if they aren't
melting totally... i usually let them slow melt after a few good stirs... this allows a temp gradient between the
cold bar pieces and the liquid choco... hopefully some parts odf that will be at ideal (86-88 deg) crystal temps..
basically stir occasionally every 10-15 mintues... may take 3 or so hours to finish blending the choco and forming
crystals. if you need to reheat it just a touch for the next process of making chunks... thats ok... but dont
exceed 100 degress... i find it works better at about 90 anyway, as it thickens enough to stick to the spoon a
little for "dolloping" which is different than galloping on one of mossy's dragons™! anywho...
ok... I use ice cube trays for chunks ATM... (gonna get choco molds when the $$ allows)... but you just take the
trays and oil them very lightly (I use peanut or coco oil... safflower or whatever is fine... olive might not taste
so good on choco... but then maybe I'm wrong.
then fill each cube slot with the choco.. still stirring the batch occasionally for consistency. fill the cube
slots... and put in freezer for about 15 min... then twist the tray like you would to release ice cubes. trays need
only be oiled once... I originally used one tray with a test cube to determine about where an ounce of choco was...
almost a full cube for me. its a good idea to do this for dosing purposes... espcially if you make a strong butter!
OK, I reccomend you keep em frigged... enjoy.. 1 at a time and wait at least 1.5 hours after eating to be sure of
the full effects... TRUST ME! Better is eaten with some other food... gives alittle something besides sugar and
choco for your stomach to digest and deliver. also, remember... cannibis when eaten is 4x stronger than smoked.. THC
Hydroxy-11!
ur canna-pal,
JM @ Autolfower.net
Cannabis Chocolate Recipe
What you need:
(1) Digital Temp probe
(3) lb bag of chiradelli choco chips (or your preferred semi-sweet morsel / chocolate chips)
(5) 4.5 OZ Hershey's Dark Choco Bars (again you can substitue here... but make sure its a hard candy bar)
(1) lb canna-butter (I suppose an oil like coconut might work too)
(1) Double Boiler - unless you know WTF ur doing on a burner
(2) Ice cube trays
a little oil to lube the trays
obviously a stirring utensil
How:
Make Canna butter (stronger is reccomended... but dont kill urself either! lol its just that it gets diluted by the
chocolate, however, bear in mind I use my trimmings and no actual budd in my recipes ATM - I usually use 8 or 9 OZ
of trim for 2 lb butter [4 - 4.5 oz per lb butter])
then:
Use 1 lb canna-butter
Use 2 lbs SemiSweet Morsels (I use Chiradelli dark Chocolate Semi sweet Morsels (chips))
get at least 4 but 5 is better Hersheys dark Chocoate bars (can ya tell I like dark chaocolate? lol)
ok... so mix the butter and chocolate chips... in fact melt the butter to about 110 degrees and shut the burner
completely off. (I wont tell ya what to do in your kitchen, but if you're not used to careful low temp control, then
I reccomend using a double boiler as chocolate is a near solid and high sugar content and therefore burns easily
Also, make sure that your utensils are completly dry as chocolate "BINDS" when water is introduced and you have
worked way to hard to get canna-butter and screw this up now!)
then add the chocolate chips a little at a time stirring in
the butter and choco will begin to blend...
ok so at this point you've go the chocolate chips and butter stirred into what looks like liquid chocolate. the
temps should be dropping to about 95 degrees F 'ish typically.
So nows the tricky part:
You want to let the temp drop to about 95
so now break the candy bars into chunks (the little blocks they make imprinted in the big bars (these are the 4.5 oz
bars BTW) dont break them up to fine... the idea is to get a coalition of temps and crystal-forming chocolate
(chocolate must be tempered to get a hard candy... if you dont do this you'll get chcocolate that you cant hold in
you fingers without looking like your wrist shit itself! lol
so crystal forming happens at 86-88 degress F
so the trick is to get the chocolate bars ur adding to cool the choco to about 88 degrees so you have time for the
other 2 degree drop to be slow so the choco can form more crystals, and, therefore temper.
so you should really have a digital temp guage for this... stir the hard candy bars in slow... its ok if they aren't
melting totally... i usually let them slow melt after a few good stirs... this allows a temp gradient between the
cold bar pieces and the liquid choco... hopefully some parts odf that will be at ideal (86-88 deg) crystal temps..
basically stir occasionally every 10-15 mintues... may take 3 or so hours to finish blending the choco and forming
crystals. if you need to reheat it just a touch for the next process of making chunks... thats ok... but dont
exceed 100 degress... i find it works better at about 90 anyway, as it thickens enough to stick to the spoon a
little for "dolloping" which is different than galloping on one of mossy's dragons™! anywho...
ok... I use ice cube trays for chunks ATM... (gonna get choco molds when the $$ allows)... but you just take the
trays and oil them very lightly (I use peanut or coco oil... safflower or whatever is fine... olive might not taste
so good on choco... but then maybe I'm wrong.
then fill each cube slot with the choco.. still stirring the batch occasionally for consistency. fill the cube
slots... and put in freezer for about 15 min... then twist the tray like you would to release ice cubes. trays need
only be oiled once... I originally used one tray with a test cube to determine about where an ounce of choco was...
almost a full cube for me. its a good idea to do this for dosing purposes... espcially if you make a strong butter!
OK, I reccomend you keep em frigged... enjoy.. 1 at a time and wait at least 1.5 hours after eating to be sure of
the full effects... TRUST ME! Better is eaten with some other food... gives alittle something besides sugar and
choco for your stomach to digest and deliver. also, remember... cannibis when eaten is 4x stronger than smoked.. THC
Hydroxy-11!
ur canna-pal,
JM @ Autolfower.net
