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Bongzilla

Over the past few days I have been experimenting with chocolate. I am a little sick of cookies and snacks like that, I usually end up taking the cookies and cooking them a bit more until they are very hard - can't eat weed in soft things (I gag!).

Anyways, I made a nice little recipe that has bakers chocolate, coconut, marshmallows, a little bit of milk and butter, and lots of sugar. Basically I put the chocolate in a double boiler and mix in the rest then freeze until hard. Mmmmm tast like chocolate bars

My question is this: Is there enough fat in Baker's Chocolate to make this recipe efficient? I mentioned that only a bit of milk and butter was used, because a little bit too much won't let it freeze properly and it ends up like taffy.

Also, how long would you recommend keeping the bud on in the boiler on the stove for?

 

Deep_Freeze

can i have the recipe?

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Bongzilla

I am going to try it tonight, and if it works well I'll post it!

I am using finely ground bud - 100mL according to my measuring cup

sifion

Baker´s chocolate has more than enough fat for your THC... baker´s chocolate is basically fat and sugar











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Bongzilla

Awesome, I did some *awesome* cookies instead, but I am out of those so plan on baking tomorrow.

I didn't know the bitter Baker's chocolate was that fattening, excellent

 

sibig

can anybody tell me what do u meen by saying all the time "enough fat"?????

cause i was thinking of making chocolate balls and i have no idea whats everybody talking about!!!!!

sifion

the MJ's THC is liposoluble(mixes with fat), so, if you want to take the best of your pot, you have to have a considerable amount of fat on whatever you're mixing your pot

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sibig

sounds right but as u know u got diferent kinds of fat(plant fat and animle...)for exa' butter and margerine.....

do u have any idea whats best???

Bongzilla

plants have oil man

But use things with animal fat such as butter, works nicer.

AnarchistBarbie

You didn't specify how much butter & sugar you were adding to your chocolate... are you using bittersweet, or semi sweet chocolate?

In any case, my suggestion would be to add just enough butter [softened at room temperature] to make the chocolate very smooth, and sugar to taste [Dark Muscovado sugar, or dark brown sugar, are very complimentary to the taste of the bud] and don't freeze it - just refridgerate it. [freezing isn't so good for the chocolate, although I suspect you aren't doing this for the chocolate ]

And then write up the exact recipe you used... and post it!
[sounds yummy]

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