Live Rosin Chocolate
Dark and Mint
Sativa L’orang from Rise
5 Women from
The Vault, Old Friends for Sale
Ingredients:
1 1 GRAM OF LIVE ROSIN CONCENTRATE(85% 850 mg)
2 30 MILLILITERS OF HEMP SEED OIL
3 350 GRAMS OF CHOCOLATES
a. 250 MG OF DARK CHOCOLATE
b. 100 MG OF MINT CHOCOLATE
Items needed:
1. STOVE OR ELECTRIC COOKTOP
2. DOUBLE BOILER
3. SCALL
4. BEAKERS
5. RUBBER SPATULA
6. AIR FRYER SPRAY
7. 5 ML SYRINGES OR WILTONS FUNNEL
8. MOLDS
9. CUTTING BOARDS OR COOKING SHEETS
10. LABELS WITH TAPE
11. PARCHMENT PAPER
12. 3 COMPARTMENT CONTAINERS
STEPS:
1. DECARB THE CONCENTRATE IN THE OVEN AT 240 F FOR ABOUT 40 MINUTES
2. ADD WATER TO THE DOUBLE BOILER UNTIL BOILING
3. ADD 30 ML OF HEMP SEED OIL TO THE DOUBLE BOILER AND HEAT FOR 15 MINUTES
4. INFUSE THE OIL WITH DECARBED CONCENTRATE AND LET SIMMER ON LOW HEAT FOR ANOTHER 15 MINUTES.
5. ADD CHOCOLATE TO DOUBLE BOILER AND COOL FOR 15 MINUTES STIRRING FREQUENTLY WITH RUBBER SPATULA
6. SPRAY MOLDS WITH AIR FRYER SPRAY
7. PUT MOLDS ON CUTTING BOARDS
8. USE SYRINGES OR WILSON’S FUNNEL TO THE MOLDS
9. CALCULATE THE MILLIGRAMS IN EACH INDIVIDUAL MOLD PIECE
10. ONCE THE CREATION IS PUT INTO THE MOLDS, LEAVE AT ROOM TEMPERATURE FOR 30 MINUTES
11. PUT CREATION ON CUTTING BOARDS INTO THE REFRIGERATOR FOR ABOUT 2 HOURS
12. PUT DOWN PARCHMENT PAPER AND POP CHOCOLATES OUT OF THE MOLD AND PUT ONTO PARCHMENT PAPER.
13. PUT CREATION INTO 3 COMPARTMENT CONTAINERS
14. PUT THE CONTAINERS IN THE REFRIGERATOR OR FREEZER
15. LABEL CONTAINERS WITH:
a. DATE
b. TYPE OF INFUSION
c. MG/PIECE
d. CREATION NAME
16. PUT SCOTCH TAPE OVER LABELS
17. ENJOY!
NOTES:
This was a nice creation with 2 types of chocolates infused with a Sativa chocolate from Rise dispensary. BELOW IS THE CHART FOR EACH PIECE
The concentrate was 850 mg x .9 for spillage so the total milligrams was 765 mg.
Small rectangles 1.5 ml per piece/#48 =72 ml so 6 mg per piece
Large rectangles 3 ml per piece/#24=72 ml so 12 mg per piece
Ovals 6 ml per piece/#7=35 ml so 20 mg per piece
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