mr jones15
New Member
Anybody ever just add a tablespoon of cannabutter to a few ounces of melted chocolate and call it a day? Just looking for a super simple effective recipe.
Simple chocolate recipe
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- butter cannabutter chocolate recipe
CarolKing
Singer of songs and a vapor connoisseur
You can melt any chocolate and add canna butter or oil. I’ve made haystack candies before. I melted dark chocolate and added the canna oil and coconut. You will need to keep them in the refrigerator because they get soft at room temp.
You can add peanut butter too and just eat it or put it in a milkshake and blend it together.
You can add peanut butter too and just eat it or put it in a milkshake and blend it together.
mr jones15
New Member
I'm looking to make chcocolate bar moulds and package them in plastic stand up barrier pouches, how soft are we talking? I dont want them to be melted all over the bags, I need something handalable.
Hackerman
User
Any time you buy chocolate candy bars or whatever and re-melt it, it's never going to harden up again, properly. There are special chocolate 'discs' that are specifically designed to be melted and then get hard again. Look for any chocolate designed to make candy.
Or do like I do, when I make mine, I keep it simple. I use pure honey, plain old cocoa and the canna oil (coconut). And a tiny dash of vanilla. That's it. I'll post my recipe if you want it. Very simple.
They stay pretty hard at room temp but don't put one on your pocket. LMAO We just finished eating this batch I made a while back. It keeps for weeks in the fridge.
Plus, I always temper my chocolate to keep it firm... https://www.ghirardelli.com/tempering-chocolate
Or do like I do, when I make mine, I keep it simple. I use pure honey, plain old cocoa and the canna oil (coconut). And a tiny dash of vanilla. That's it. I'll post my recipe if you want it. Very simple.
They stay pretty hard at room temp but don't put one on your pocket. LMAO We just finished eating this batch I made a while back. It keeps for weeks in the fridge.
Plus, I always temper my chocolate to keep it firm... https://www.ghirardelli.com/tempering-chocolate
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mr jones15
New Member
Well I would use your recipe but I've already bought 30 pounds of chocolate wafers that claim they dont need tempered chocoley .com
mr jones15
New Member
Awesome I just got a new bottle how much per would it be?
mr jones15
New Member
Awesome I've not messed with sunflower lecithin to much and not in large doses to say but I do have an immersion blender I've been wanting to try on something hopefully it doesnt alter the great taste of the chocolate.
Madri-Gal
Child Of The Revolution
I wouldn't think it would alter taste, but it's likely to alter texture because of the added air. Isn't necessarily a bad thing.
MuushuPork
Well-Known Member
Can I get that recipe my dude?Any time you buy chocolate candy bars or whatever and re-melt it, it's never going to harden up again, properly. There are special chocolate 'discs' that are specifically designed to be melted and then get hard again. Look for any chocolate designed to make candy.
Or do like I do, when I make mine, I keep it simple. I use pure honey, plain old cocoa and the canna oil (coconut). And a tiny dash of vanilla. That's it. I'll post my recipe if you want it. Very simple.
They stay pretty hard at room temp but don't put one on your pocket. LMAO We just finished eating this batch I made a while back. It keeps for weeks in the fridge.
Plus, I always temper my chocolate to keep it firm... https://www.ghirardelli.com/tempering-chocolate
Hackerman
User
Ingredients
This is real home made chocolate so it does get soft at room temperatures. I wrap mine in wax paper or aluminum foil and keep it in the refrigerator.
I also use lecithin in all my recipes, now. It aids so much in bioavailability that I just refuse to make edibles without it any more. I use only sunflower lecithin (not soy) and I like the liquid better than the powder.
Enjoy
- 1/2 cup coconut oil
- 1/2 cup cocoa powder
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.
This is real home made chocolate so it does get soft at room temperatures. I wrap mine in wax paper or aluminum foil and keep it in the refrigerator.
I also use lecithin in all my recipes, now. It aids so much in bioavailability that I just refuse to make edibles without it any more. I use only sunflower lecithin (not soy) and I like the liquid better than the powder.
Enjoy
MuushuPork
Well-Known Member
Thanks!! Any specific type or brand of cocoa you use?
MinnBobber
Well-Known Member
with your recipe posted above, would you add 1.5 tsp lecithin? Does it make 1/2 cup of mixture?
Link to tempering info question: Does the first method work fine as it looks like much less hassle?
---For future tempering technique.
Hackerman
User
I have always been fond of Ghirardelli chocolate products so I usually use their cocoa. When I am in San Diego I often stay at the Hard Rock in the Gaslight District and the Ghirardelli store is right down the street.
It will make a little more than 1/2c and adding peanuts or other goodies increase the volume.
In my reading about lecithin it seems you just can't have too much. LOL At least until it starts affecting the taste. One cannabis site suggested as much as you can add without ruining the flavor.
I would very easily add 1 TBSP to the recipe above. However, I am using liquid so I'm not sure how that converts to the powder. I have tolerance issues so I push the envelop all the way and try to squeeze in as much as I can. For most 'normal' people a tsp to a tbsp would probably help quite a bit with the effect.
As for the tempering.... I don't have a lot of experience with candy but I am finding it's a pretty strict set of rules. If it says xxx degrees, it better be close because much less will result in soft candy when you expected hard. So, in general follow the directions and either way should work.
I must admit, when I temper, I just heat/cool/reheat and it seems to do the trick. LOL But then, I eat them faster than they can melt. LOL
sickmanfraud
Well-Known Member
I have had good success (although they still can't hold up out of the fridge.) using grinder hash.
Figure out the strength of the chocolate pieces you want, Then get the amount of concentrate or hash to equal the strength you want and the number of pieces you want.
I decarbed the hash in the oven at 240 F for 40 minutes. Then added a small amount of coconut oil to the hash. Heated the hash and coconut oil together for about 15 minutes.
I melted two candy bars with ground nuts (to hide the grittiness of the hash) in a double boiler. Added the hash and lecithin to the melted chocolates.
Put the mixture into two of these molds https://www.amazon.com/homEdge-Brea...silicone+candy+molds&smid=A3LYU3PK0JJ58L&th=1
Figure out the strength of the chocolate pieces you want, Then get the amount of concentrate or hash to equal the strength you want and the number of pieces you want.
I decarbed the hash in the oven at 240 F for 40 minutes. Then added a small amount of coconut oil to the hash. Heated the hash and coconut oil together for about 15 minutes.
I melted two candy bars with ground nuts (to hide the grittiness of the hash) in a double boiler. Added the hash and lecithin to the melted chocolates.
Put the mixture into two of these molds https://www.amazon.com/homEdge-Brea...silicone+candy+molds&smid=A3LYU3PK0JJ58L&th=1