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cannabutter to chocolate ratio

Cannabutter to chocolate ratio

Once you’ve thoroughly melted your chocolate chips and cannabutter, you can now take the mixture and pour it into your chocolate molds. If you’re adding nuts or fruit or any other ingredients, mix them into the melted chocolate before pouring into the molds.

That’s it! You could put the infused substance into the fridge to solidify, but for this recipe, the melted infusion is perfect.
If you have a double boiler, set it up to gently melt the chocolate. If you don’t have a double boiler, no problem.

Now make the butter.
Written by Satori | Feb 14, 2020 | No Comments
The dosage is going to vary depending on your preference. If you already have cannabutter or infused coconut oil prepared, you’ll have to go with the amount of cannabis that is already in the mixture.

  • Preheat your oven to 230 degrees Fahrenheit
  • Using a grinder or your hands, gently break one gram (adjust based on preference) of cannabis into small pieces. Leave some texture and don’t grind it superfine.
  • Cover your baking sheet with a layer of parchment paper
  • Evenly spread the cannabis on the parchment paper ensuring there is no direct contact with the baking sheet
  • Bake in the oven for 35-45 minutes (monitor to prevent it from getting too toasty)

Making weed chocolates is incredibly easy. You just need a few basic supplies and ingredients and you’re good to go.

Take two saucepans that can stack on top of each other and fill the bottom pan with a few inches of water. Stack the two saucepans, making sure that the bottom of the top pan will not touch the water.

Want to impress a loved one with a special Valentine’s treat? Whatever your situation, edibles can help. Learn how to make Cannabis infused chocolate

Cannabutter to chocolate ratio

Tempering is so important, it gets two tips! There are different ways to temper chocolate, the most common are tabling (also called tabliering) and seeding. The seeding method is the easiest, where, in simplest terms, grated tempered chocolate is added to melted chocolate until the whole mass reaches your desired temperature. Once your chocolate is in temper, you have to keep it moving to make sure that it stays that way. Do frequent temper checks as you are working with it. See below for simple tempering instructions.

It may seem as simple as infusing some cannabis into some butter and going from there, but consumers are looking for a reliable, quality product with amazing flavor and texture. Both chocolate and cannabis come with their own distinct flavor profiles, so developing recipes and testing them repeatedly to ensure that these flavors work well together is very important. With the explosion of bean-to-bar chocolate makers in the U.S. alone, there are so many options available. Chocolate made from beans grown in different parts of the world have different flavor profiles—some are fruity, some are nutty, some are floral, and the list goes on. We strongly suggest you taste and use all of that flavor diversity.
Note: For best results, the ideal temperature of the kitchen should be approximately 68°F (20°C).

Weigh out the amount of real chocolate you want to temper. In our example, we are using 1 kilo real chocolate to be tempered.
Real chocolate is a finicky ingredient to work with, and it’s very sensitive to changes in temperature. Before you try to dip, enrobe or mold anything with real chocolate, the chocolate HAS to be in temper because the cocoa butter (the only fat in real chocolate) is made up of different fatty acids. The problem is that each of these different types of fatty acids become solid at different temperatures. Tempering is like organizing individual dancers at a party into a Conga line. For chocolate, temperature and motion are the party organizers that bring all the individual dancing crystals of fatty acids together in long lines and, in the process, create a stable crystallization throughout the chocolate mass.
Stir in the seeding chocolate bits continuously until the desired temperature is reached and they have dissolved completely. Your chocolate should now be tempered.
In this example, we are using metric measurements only to make the ratio easier to understand.
You will now have two bowls of chocolate 1) 1000 grams to melt PLUS 2) an extra 200 grams to use as seed.

Just as you carefully source your cannabis, the same must be true for your chocolate. Higher quality real chocolate will give you a better tasting final product, that’s just a fact. Have a tasting party of one where you try different chocolates to find the flavor you like the best. Once you’ve found your chocolate, make sure you know the tempering specifications recommended by the chocolate supplier. Which leads us to our next tip…

Working with real chocolate can be *&#@*^ing frustrating!