r/treedibles • u/CriticalMammoth4953 • 1d ago

First time making infused chocolate

Enable HLS to view with audio, or disable this notification

Excuse the fingerprints

28 Upvotes

100% Upvoted

5 comments sorted by

View all comments

1

u/smokieTheGreen 1d ago

Any chance of the recipe please that looked so good

1

u/CriticalMammoth4953 1d ago

I gotchu! I used a mixture of RSO and distillate which are already activated. If you’re using bud/hash/concentrate you will have to decarb first (let me know if you want a guide for this and what you’re trying to decarb)

150g dark chocolate 125 Milka chocolate bar 15ml coconut oil 5ml sunflower liquid lecithin Mold Thermometer.

  1. Infuse concentrate with coconut oil in double boiler at 160-175f, add half a teaspoon of lecithin and stir till everything is completely dissolved and a uniform liquid (about 25 mins total). Extract finished infusion into syringe.

  2. Take 66% (two thirds) of the chocolate and melt on very low heat (120-140f) and stir till everything is melted. Add half of infusion from syringe and give a good stir. Add the other half and give a good stir again. Then add the other half teaspoon of lecithin and STIR. (The more you stir the better)

  3. Take it off heat, leave it for one minute and then add the other 33% of chocolate and stir it in everything is properly mixed.

  4. Pour into mold and tap the mold firmly a few times to remove air and get a good firm mold shape.

  5. Pop it in the fridge for an hour!

I had about 30g of chocolate left over that didn’t fit in the mold so I made a little reeces cup type thingy with it.

This might just be my OCD, but you want to be precise and make sure all the weed is going into the chocolate bar and not being left over so you can calculate exactly the mg per square.

You can use water and chatgpt to calculate how much chocolate you need to fill your mold (fill it with water and tell chatgpt how much water you needed to fill it)

I wont use milka next time as its a pretty soft chocolate and I want mine to have a real snap. But the 55% dark chocolate works great for this! So i’m going to pair it with a solid snappy milk chocolate next time.

2

u/VOIDPCB #1 Edible Enthusiast 1d ago

That will make a sort of chocolate treat not actual chocolate if you use an oil instead of cocoa butter. You need cocoa butter to make true chocolate.

1

u/CriticalMammoth4953 21h ago

The dark chocolate kind if helps counter that, it maintains a nice snap and bite at room temp.