Mephisto Genetics Mephisto Orange-utan - 4 Assed Monkey x Orange Diesel - Tester - Mars Hydro Cup

[HighnDry]

Thank you so much!

I don't have it posted but I'll describe it here as i don't quite have it completely fine tuned yet or measurements set out.

So what i do is take specifically "Baker's" brand "Select Hot Cocoa Mix" (I'm not sure if it's regional or if it's nation wide across america. It is not pure hot coco, it has higher cocoa amounts to allow you to make it milk chocolate coco). I will take some coconut oil i have infused with cannabis the same way you describe above. I then take that cannabis oil and mix it with soy letchen and dried milk solids (basically dried cream) until it is a dry crumbly mixture that does not stick. I then take a bit of that mixture and add it into a tiny bit of hot coco and mix it throughout with the hot coco (approximately enough for a 10 gram dose which at this point if you use 2-3lbs hotcoco with 1/2 ounce of bud will come out to anywhere between 10-25mg camnabinoids/cup at approximately 19%/gram).
Once i mixed the soyletchen/milksolids(basically dried cream)/hot cocoa (notice: Baker's brand select hot cocoa isn't exactly the same as hot coco) i add hot whole milk and mix again then let it sit for about 2 or 3 minutes to see if it has stayed integrated or if it has separated out back to essential oils again. It MUST be hot whole milk. The higher fat content the better. If i lt separated, i did not use enough letchen or enough milk solids.
As i said my exact measurements change based on the batch of select hot cocoa because there is never exact consistency. Please also know select hot cocoa is an industrial product so you may need to look at an outlet to find the correct type of select hot cocoa for the process. I have about 50 bags of this select mix and can post pictures but the ingredients are strikingly missing on the bags. It is kosher dairy and so there is already a bit of dried milksolids in it but not enough to make it considered hot milk coco but hot cocoa. I highly recommend you always stick with milk and always feel free to adjust.
Beyond this, you could always simply just take a bit of coconut oil and do this on the fly and just let the select hot cocoa sit for 2 minutes stirring throughou tand get the same result without worrying about having to put a whole bag of cocoa in the fridge for later. Again it must be select hot cocoa. Not hot coco

I'm in Scotland, not heard of that brand I'm afraid. I sent my cousin a message suggesting she add some of my choc to warm milk like cocoa. She said she'll try and report back

 

[MissUniverse]

I'm in Scotland, not heard of that brand I'm afraid. I sent my cousin a message suggesting she add some of my choc to warm milk like cocoa. She said she'll try and report back

If you want a chocolate to hot chocolate mix you can make an ultra thick ganache as basically a hot chocolate concentrate syrup and keep it in the freezer for a few months. Here's a recipe for that method of using your premade cannachocolate


Make the ganache:
12 ounces chocolate
1 cup of heavy cream (also known as heavy whipping cream).
Salt when making the hot coco for taste

Start with the 12 ounces chocolate. Chop it very finely (thin) almost to a thin see through flake for most even consistency and distribution and place into a pyrex or metal bowl.
In a pot on the stove, bring the 1 cup of heavy whipping cream to right under a simmer. If it boils, you got it too hot, dump it and start over. (The cream and milk solids (milk fats) have separated and begun burning).
Once the edges of the heavy cream begin to bubble at the edges of the pot it is right under a simmer.
Immediately take the pot off the stove top and pour the hot heavy whipping cream over the flaked chocolate.
Let it sit for 2 minutes to melt together.
Stir until smooth.
Immediately freeze. A flash freezer is best for consistency.
You can then figure out how much is a dose and add hot coco dry mix around that too.

PS a typical "serving to taste" is about 2.5 tablespoons for myself with this recipe but I've never made it with cannachocolate so for anyone reading i have a word of caution: I would be sure to check your dosage calculations as i dont have them written down anywhere

 

[HighnDry]

If you want a chocolate to hot chocolate mix you can make an ultra thick ganache as basically a hot chocolate concentrate syrup and keep it in the freezer for a few months. Here's a recipe for that method of using your premade cannachocolate


Make the ganache:
12 ounces chocolate
1 cup of heavy cream (also known as heavy whipping cream).
Salt when making the hot coco for taste

Start with the 12 ounces chocolate. Chop it very finely (thin) almost to a thin see through flake for most even consistency and distribution and place into a pyrex or metal bowl.
In a pot on the stove, bring the 1 cup of heavy whipping cream to right under a simmer. If it boils, you got it too hot, dump it and start over. (The cream and milk solids (milk fats) have separated and begun burning).
Once the edges of the heavy cream begin to bubble at the edges of the pot it is right under a simmer.
Immediately take the pot off the stove top and pour the hot heavy whipping cream over the flaked chocolate.
Let it sit for 2 minutes to melt together.
Stir until smooth.
Immediately freeze. A flash freezer is best for consistency.
You can then figure out how much is a dose and add hot coco dry mix around that too.

Cheers! Yeah mine's pretty much a genache so should work well, I'll prob hear back in the morning

 

[HighnDry]

Choc genache

Peanut butter genache/choc genache, choc peanut centre

Coated with milk choc

 

[HighnDry]

Examples above @MissUniverse

 

[HighnDry]

 

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[WildBill]

HighnDry
What day? Damn that girl sure is a 70's girl! She's bushy!

 

[HighnDry]

HighnDry
What day? Damn that girl sure is a 70's girl! She's bushy!

Day 83 pal, and she's gonna have to come down this weekend