Cannabis infused cocoa butter?

In the CannaPharm sticky, you'll find several recipes and posts for various forms of canna chocolate - hashy chocolate bars -
truffles & ganache - and chocolate coatings, with properly made oil, as seen below.



For a 'gourmedible', rather than a 'medible', (slightly less effective but more traditional/pure) yes, cocoa butter does
work very well.
It's one of the more effective 'gourmedibles', still keeping in mind that you are sacrificing a bit of potency, in exchange
for using a traditional ingredient in chocolate such as cocoa butter for your extraction/infusion..


(It's also wonderful as a topical!)


However, the good news is that some of the very best chocolates, truffles and chocolate bars, are also made using
coconut and/or palm kernel oils, and lecithin!


And these are the key ingredients, to the very best quality edible hash and canna oils!


(If any of this is too long-winded or detailed, or more than you want to know, you can feel free to just skip ahead to the
photo tutorials so you can 'get busy' )

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Coconut oil is the most important of the ingredients mentioned above; it's easy to find, and it contains much more saturated
fat which aids in the breakdown of cannabis glandular material, than cocoa butter. It does have a lower melting point, but like
cocoa butter, it still stays solid at the average room temperature.. when the two oils are combined, their melting points meet in
between (ie. you can raise the melting point of coconut oil, by cutting it with cocoa butter, and you can have an
extra luxurious melt-in-your-mouth based chocolate, by lowering its melting point a bit with a portion of coconut oil).


But better yet, coconut oil also contains an abnormally large quantity of medium-chain triglycerides... these provide
rapid absorption via the portal vein and liver, where before reaching your bloodstream, much of your D9THC is
converted to the much more powerful 11-OH-THC.





When making canna chocolates, you have a number of options.. we like to make our own starting with cacao (raw coco)
butter, and raw cacao (raw coco) powder, powdered sugar, vanilla bean extract evaporated in cacao butter, and we add
our coconut hash oil to the blend, after conching, and just before tempering.


The below 'Hashy Bar' recipe, discusses how to make your own chocolate from scratch, by first making raw cacao butter
into cocoa hash oil, and it then explains how to blend it properly with the right temperature and time, with powdered
cacao, vanilla, milk and sugar.


It also goes into more details with the more intricate, fancy or gourmet steps like 'conching' and (more simple) 'tempering',
for the perfect professional texture, and consistency.





Melted down cocoa butter...



























These Hash Liqueur Cordials were made the same way with hash infused chocolate, but instead by using a hash coconut oil,
in addition to the traditional ingredients...








Fun ways to use your bars...




It can also be used to make brownies, cakes and other goodies, either right after making the chocolate and before or
without molding or hardening, or if you have extra canna chocolates laying around, by just re-melting them down.....



















Remember; a good canna chocolate whether it's made from scratch or melted bars, is only as good, as the oil you put into it.



And you can easily make your oil/butter in the oven, or using your favorite method, but when working with the actual melted
chocolate later on, you should always use a double boiler and a candy thermometer, and keep a close eye on your chocolate
and its temperature every second it's being heated, for the very best results!
Unless of course you're lucky enough to have your own conching machine with all the bells and whistles to do all the work
for you, they make it so effortless to make huge batches of perfect chocolate from scratch... if you ever get the chance to use
one I definitely recommend it!





An easier method, is to simply buy your VERY FAVORITE store bought chocolate, melt it down in a double boiler,
and add coconut hash oil to it.






Chocolate Covered Canna-BOMBS




The above 'Canna BOMB' recipe, details how to quickly create canna chocolate, from already-made chocolate pieces...
Simply melt using a double boiler, add canna oil, blend, and either coat your fruit or candy, or pour into molds.




I just made another batch of fuse-less Canna BOMBS last night, with some killlller hash chocolate for the coating! I kept
it simple this time myself, by melting down a blend of my favorite dark and regular LA Burdick chocolates for the coat, adding
my own raw cacao butter to make it extra smooth, creamier and more rich, and lastly the hash oil just before tempering.. it was
very hot and muggy in the kitchen last night, but the chocolate set up well nonetheless.



I'll edit this post in a few minutes and add a few pics of the 'BOMBS' and chocolate, if I'm not distracted first... and
someone does seem to have brought me some coffee, but I'll see what I can do.





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For your oil, these should help... I suggest using the first two tutorials for hash oil, if you'd like it especially strong, without
needing to eat too much chocolate.
However, be cautious and don't get too ahead of yourself, because a good canna oil can be very powerful as well, even
in small quantities, especially if your tolerance is average or lower.



BadKat's Highly Activated & Bioavailable, Med-Grade Cannabis Concentrate (Edible & Smokable
recipes included... bioavailable improvement on Pheonix Tears & similar to BHO, but made with food grade/drinking
alcohol)


-Medical Grade Cannabis Concentrate-






BadKat's Highly Activated & Bioavailable, Med-Grade Hash Oil (starting with dry-sift hash, same as capsule
recipe, oil can also be used for cooking)


Med-Grade Hash Oil








BadKat's Highly Activated & Bioavailable, Med-Grade Canna Oil (starting with flowers/bud/trim etc)

Med-Grade Canna Oil






Good luck, and have fun (and sorry for the long post.. hope this helps)!

 

All that chocolate looks amazing Kitty...