P
phillygrower
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I was not sure If i should post here or the cooking section, so if a mod wants to, feel free to move this...
This has quickly become one of my favorite and most effective ways of consuming cannabis and especially THC. This recipe can be easily adjusted for nearly any size / quantity and the dosing can be very easily adjusted. This recipe calls for a two step process, involving first, “heat treating” you hash or hash oil, and then mixing the hash oil and chocolate together.
The first process is going to heat treat your hash oil, in order to decarboxylate the hash oil and convert all of the THC(A) (psycho inactive) → THC. This process occurs very slowly during the curing process and it can be accelerated with either heat or pressure. The method I have found to be the best is to, place the Hash Oil on a double boiler plate (preferably glass), and get it back to a liquid state. Then, place in a preheated 250* oven, WHICH HAS BEEN TURNED OFF, leave in for 5 minute, remove, begin to let cool, reheat oven, turn off oven, and repeat (3 times total). This will seem scary the first time, but trust me, It makes ALL the difference.
After you have heat treated the oil, it is time to get making the chocolate(s). Place the glass dish over the double boiler and allow to heat up. Be careful, chocolate is easily burnt. Add HALF, of the chocolate you are going to use and place on and around the hash oil. Stir constantly, until all of the chocolate has melted, and remove from heat. Then, add the remainder of the chocolate and allow it to all melt, while constantly stirring in. This tempers the chocolate and will make the end result much better.
After all has been mixed, transfer in to molds (I use soft ice trays, filled about 1/3 of the way) or place glass dish in the freezer. Once solid, eat and enjoy….The on set is about 30-40 minutes after ingestion and they work best on an empty stomach….Start with 1 and go from there….Enjoy and feel free to post questions and comments.
**DOSING** When using Hash Oil, I have found the threshold dose to be appox. .04-.06 of a gram. Mid-level dosing is around .15-.2 and heavy dosing, for high tolerances, is .2-.35 g…If you really want to go for a ride use .4+, although these are really strong.
This recipe can make anywhere from 1-100 chocolates, of any strength. It is all about how much oil you use and how much chocolate. I have found that making them .08 of a gram is best, because then you can easily control dosing by eating more or less.
***NOTE ABOUT USING HASH INSTEAD OF OIL*** This recipe works best with hash oil, although it will work just as effectively with regular hash that has been finely ground. If using regular hash, DO NOT heat treat. Because of the higher levels of plant matter, it is very easy to be burned. Hash will work, but it is better off used in recipes where the final good will be baked in the oven.
This has quickly become one of my favorite and most effective ways of consuming cannabis and especially THC. This recipe can be easily adjusted for nearly any size / quantity and the dosing can be very easily adjusted. This recipe calls for a two step process, involving first, “heat treating” you hash or hash oil, and then mixing the hash oil and chocolate together.
The first process is going to heat treat your hash oil, in order to decarboxylate the hash oil and convert all of the THC(A) (psycho inactive) → THC. This process occurs very slowly during the curing process and it can be accelerated with either heat or pressure. The method I have found to be the best is to, place the Hash Oil on a double boiler plate (preferably glass), and get it back to a liquid state. Then, place in a preheated 250* oven, WHICH HAS BEEN TURNED OFF, leave in for 5 minute, remove, begin to let cool, reheat oven, turn off oven, and repeat (3 times total). This will seem scary the first time, but trust me, It makes ALL the difference.
After you have heat treated the oil, it is time to get making the chocolate(s). Place the glass dish over the double boiler and allow to heat up. Be careful, chocolate is easily burnt. Add HALF, of the chocolate you are going to use and place on and around the hash oil. Stir constantly, until all of the chocolate has melted, and remove from heat. Then, add the remainder of the chocolate and allow it to all melt, while constantly stirring in. This tempers the chocolate and will make the end result much better.
After all has been mixed, transfer in to molds (I use soft ice trays, filled about 1/3 of the way) or place glass dish in the freezer. Once solid, eat and enjoy….The on set is about 30-40 minutes after ingestion and they work best on an empty stomach….Start with 1 and go from there….Enjoy and feel free to post questions and comments.
**DOSING** When using Hash Oil, I have found the threshold dose to be appox. .04-.06 of a gram. Mid-level dosing is around .15-.2 and heavy dosing, for high tolerances, is .2-.35 g…If you really want to go for a ride use .4+, although these are really strong.
This recipe can make anywhere from 1-100 chocolates, of any strength. It is all about how much oil you use and how much chocolate. I have found that making them .08 of a gram is best, because then you can easily control dosing by eating more or less.
***NOTE ABOUT USING HASH INSTEAD OF OIL*** This recipe works best with hash oil, although it will work just as effectively with regular hash that has been finely ground. If using regular hash, DO NOT heat treat. Because of the higher levels of plant matter, it is very easy to be burned. Hash will work, but it is better off used in recipes where the final good will be baked in the oven.
