I'm making chocolate bars (think Hershey's bar) using a recipe that calls for the follow to occur: In making cannabutter, I'll take a ounce of quality bud, ground up fine, 1 pound of organic food-grade cocoa butter, a mason jar, and cheese cloth. I'll make a pouch/teabag of bud with the cheese cloth wrapped with twine. I'll place that inside of the mason jar and then place the 1 Lb of cocoa butter on top of the pouch and tighten the top of the jar. Next, the jar goes into a pot of boiling water at medium/high heat. After 4 hours, I'll strain the contents into a glass bowl (removing the pouch) and then place it into the Refrigerator for at least 1.5 hours where the end result is THC infused (CCB) cocoa cannabutter.
Next, I'll take the CCB, place into a double boiler, add the required amounts of 16 ounces of confections sugar, 13.75 ounces of cocoa power, 9.25 ounces of powered milk, and a pinch of salt. After this chocolate is blended properly, I'll remove it from the pot and I'll start my tempering process to cool down the chocolate. This includes slowly adding, while constantly stirring, 3 pounds of high quality Valrhona Chocolate till the temp is down to 88 degrees, which is the desired temp to start pouring into the molds.
My question about lecithin is when do I add it, or, if I do need it add at all? I've read tons of info suggesting that adding lecithin increases the potency anywhere from 30% to 50%. Does anyone have any suggestions about using lecithin, and what are some of the pitfalls I might encounter along the way, like does it make it harder to temper the chocolate before pouring into molds?
Submitted March 14, 2015 at 10:50PM by FlammingBarchetta http://ift.tt/1Bi8LV1 treedibles
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