I am going to begin making homemade chocolates for both CBD and THC and will be using BHO shatter. I have a few ideas of how I can infuse the chocolate but I'm looking for some feedback from others that make their own chocolate treats. We use Olive Oil a lot because we cannot use coconut oil but don't like the taste of Olive Oil in my chocolates. I've used a small amount of everclear to help loosen up the the decarbed oil but don't like the taste of the alcohol regardless how little I use.
I havent used Veg Glycerin yet but thinking that may be a good way to help get the oil into chocolate without much off flavors. Are their any close to flavorless oils that are good to infuse with leaving little added flavor and/or loosening up the decarbed oil?
Hey there!
This is a prticularly favorite topic of mine! Chocolate and cannabis! Mmmm...
I started using a coconut based shortening called nutiva. I can melt the shortening in a large metal measuring cup on the stove top on warm/very low heat, put bho directly into shortening, then add to melted chocolate.
Coconut oil has a great effect in my experience. The candys hold at room temp but melt in your hand so be careful. I keep them frozen then let them melt under the tongue. Super easy to make too.
I stole this rcpe from hersheys -
INGREDIENTS
2 cups HERSHEY'S milk chocolate or semi sweet chips
2 tablespoons shortening plus 2 teaspoons (do not use butter, margarine, spread or oil)
DIRECTIONS
To infuse -
Melt shortening to liquid in small sauce pan. I reccomend a coconut based cold processed shortening for the best taste and efficacy. Add decarbed concentrate to liquid shortening then add this mix to chocolate once chocolate has melted.
2. Place chocolate chips and melted shortening in medium heat-proof bowl. In separate large heat-proof bowl, put very warm water (100° to 110°F.) to 1-inch depth. Carefully place bowl with chocolate into bowl with water; water should come halfway up side of chocolate bowl.
3. Stir chocolate and shortening CONSTANTLY with dry rubber scraper until chocolate and shortening are melted and mixture is smooth. *Do NOT get water in bowl with chocolate. (If water cools, replace it with very warm water as directed above; water temperature is important to success). Remove chocolate bowl from inside water bowl.
Pour into molds, let cool room temp for 30 minutes. Then mold up a lift approx 2 inches and drop on counter. These release air bubbles, then freeze. You can add pnut butter chips or candy for fun.
* If water or moisture gets into chocolate, it can seize and tighten. As an emergency measure, ONLY, stir in additional shortening, 1/2 teaspoonful at a time, just until chocolate is fluid again.
** If chocolate mixture cools below 84°F, return bowl with chocolate into bowl with warm water. Chocolate is best for coating between 84° and 88°F.
CHOCOLATE CANDY IN MOLDS: Melt chocolate with shortening as directed above; remove bowl from inside water bowl. Spoon chocolate mixture into plastic candy molds; let stand until firm. Invert molds over prepared tray; tap candy from molds onto tray. Store as directed above. About 4 dozen 1x1-1/2 inch candies.
