Hello all, I am wondering if anyone here can help tell me what's going on.
I made some dry ice hash and it turned out well. I wanted to make some chocolates. I decarbed the hash, melted some really nice (and expensive!!) chocolate, and let it sit. I did forget to add any lecithin though.
After a day or two, the texture got really weird and the taste did also (see attached pic). Potency is still there though!
Ani ideas on what I did wrong? Any ideas on salvaging it? I did just remelt some, added some lecithin, and now they're hardening back up. No verdict yet on whether that will help.
I made A LOT of this stuff, so I would love some insights!
Thanks all.
The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts.
- Bertrand Russell
Ani ideas on what I did wrong? Any ideas on salvaging it?
No, it’s not salvageable, just box them up and send them to monkey and I’ll take care of safe disposal 😉
I would have done the same, remelting with lecithin. Let us know if it works
Random acts of kindness make the world a better place
@monkeydo so far, so good. Only problem is I don't know when to call it a win and get to re-melting all of the bars I screwed up. I think I'll give it a while longer while I devour the three test bars I made (room temp, fridge, freezer). Not declaring victory yet, but on the right track I hope.
The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts.
- Bertrand Russell
@matommy if it is that whitish look, it might have something to do with tempering the chocolate.
Theres plenty of videos on the net about it.
My wife has made chocolate with infused coconut oil which is not too bad, but still has the weedy flavour.
We now put the oil into capsules and that works really well too.
cheers
pirate33
@toploader I'm hoping this exactly. In the past, I have used infused coconut oil mixed with chocolate and have been spotty with the lecithin use with no consequences. But the oily chocolates were super-melty at room temp so I am now learning (by fucking up) about using hash instead and how important it is to have a binding agent there!
The whole problem with the world is that fools and fanatics are always so certain of themselves, and wiser people so full of doubts.
- Bertrand Russell
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