Decarboxylation problems

[PipM]

I have made chocolate three times now. Each time I do so, the end product improves but I still don't think that I have got the carboxylation process right as the potency of the chocolate is very mild. I am using 240F for 45 minutes, but the weed does not change colour although it does become crumbly.

How can I tell when it is properly decarboxylated?

 

[voltage]

it should be a toasty brown color.
I use an infrared thermometer to make sure I'm at 240 for ~40

 

[PipM]

it should be a toasty brown color.
I use an infrared thermometer to make sure I'm at 240 for ~40

Thanks, voltage, if it’s not a toasty brown colour, do you suggest I cook it longer even at 240?

 

[voltage]

I would.
I usually let the bud warm up before I start the timer. it also depends on the moisture content.
I use a dark glass pan and will cover it with parchment paper or aluminum foil. mix the bud a few times.
the thermometer helps because my over runs hot, and I like knowing when the bud has warmed up (~10 mins) so I can start the timer.

the bud should be noticeably brown and have a cooked smell.

 

[PipM]

Thanks, voltage, if it’s not a toasty brown colour, do you suggest I cook it longer even at 240?

Really useful, thks

 

[logic]

Color is only a rough clue. If 240 for 45 is coming out weak, I'd check the actual temp at the dish and don't start the timer until the flower has warmed through, especially if it's still got some moisture in it. Light tan and that cooked, nutty smell is enough, I wouldn't chase it all the way to dark brown.

 

[PipM]

Color is only a rough clue. If 240 for 45 is coming out weak, I'd check the actual temp at the dish and don't start the timer until the flower has warmed through, especially if it's still got some moisture in it. Light tan and that cooked, nutty smell is enough, I wouldn't chase it all the way to dark brown.

Great, thanks logic.