HOWDY GOOD PEEPS! Ya know how perfect a peanut butter & jelly sandwich tastes? The flavors just work together perfectly. Today’s recipe for making hash chocolates is my all-time favorite—I’m not a big edibles fan myself, but I do eat these from time to time; they are not only very effective, but super delicious too. Without further ado, let’s check it out.
Needful Things when Making Hash Chocolates
This article is really more of a recipe of what to do with some freshly shaken (screened) hash and not an article about how to screen your hash; with that being said, always have some insulated gloves, a metal shaker is always best I think, a large tray, and don’t screen more than an ounce of cannabis at a time in a shaker like I use in the photo. You can use nylon pantyhose as a screen, but if doing that I recommend you go with smaller amounts, like ½ oz of cannabis at a time in the shaker can, and you can use a smaller can size as well.
I make this using 18 ounces of chocolate and 12-14 grams of dry sift hash. This makes perfectly awesome and powerful chocolates; however, you can certainly feel free to up the hash ratios or lessen them as you see fit for your own needs. First time edibles adventurers should use about ½ the hashish called for in this recipe; this recipe makes powerful chocolates and one chocolate bakes me well. Super hard-core edibles veterans may want to go with 25 grams of hash—you can have a lot of hash in this recipe due to the flavors working perfectly with the flavor of the hash—delicious!
Step One – Decarboxylate (Activate) Your Sift
Okay, now that you have your sifted hash, even it out a bit like in the photo, and place into an oven, on a parchment paper covered cookie sheet, preheated to 240 degrees. Go ahead and just bake the sift for 60 minutes at that temperature, then remove from oven.
Step Two – Melt Chocolate, with the Orange Extract, and Coconut Oil
About 15 minutes before the sift is done being decarboxylated in the oven, get yourself a double boiler (like in the photo) add water and put on medium heat. Add 12 ounces of dark semi-sweet chocolate, and 6 ounces of milk chocolate, along with 1 tablespoon of orange extract and 1 tablespoon of coconut oil to the double boiler, allow it to fully melt before adding the hashish; and basically, continuously stir slowly. You will want to continue stirring for about 10-15 minutes making sure no hash-lumps exist. Hash lumps can make for some seriously scary chocolates—LoL!
Step Three Spoon Melted Chocolate into Molds
You can use silicone molds like I do, or you can use standard ice cube trays as well, partially filling them with the chocolate for your preferred size of each chocolate. First thing you will want to do is coat your silicone molds or ice cube trays with some coconut oil; you can either manually do it with a paper towel, coating all the chocolate molds, or you can use a spray can with coconut oil.
I like to use a spoon to fill the molds with using the melted chocolate, this makes it much easier and faster in my experience. After all the molds have been filled you want to place them in the freezer for about 20 minutes. After that, remove them from the freezer and pop out all the chocolates.
Now that you have your “tub full of hash chocolates” you can “clean them up” by removing the excess chocolate from the edges—save all this trimmed chocolate and I love this in my coffee actually. Okay then, now as I said these taste amazing, seriously amazing and the hash flavors work perfectly with the orange and the semi-sweet chocolate—yummy! Here’s a little table of events for quick reference…
THE WHOLE PROCESS SIMPLIFIED
- Screen hash just before making the chocolates. Store your buds or trim in the freezer until you plan to make the chocolates, I use zip-loc freezer bags for freezer storage. Screened hash has a very poor “shelf life” when exposed to light and air and heat, so store the buds not the screened hash; if need be.
- Decarboxylate your screened hash in the oven at 240 degrees for 1 hour, then remove the hash from the oven. Just place your hash on parchment paper on a cookie sheet to bake it in the oven.
- Melt 12 oz semi-sweet and 6 oz of milk chocolate in a double boiler on medium heat. Add 1 tablespoon each of orange extract and coconut oil, continuously stirring. Once fully melted add in the hashish and continue stirring for about 15-20 minutes until smooth.
- Pour (or spoon) melted chocolate into molds coated with coconut oil and place into the freezer for 20 minutes.
- Pop out the hard chocolates, place them into a container and place/keep in refrigerator—ENJOY!
Afterword with Rev…
I always want to throw up a little warning for those of you not really experienced with edibles. I have seen several peeps end up hating cannabis due to an initial experience with it—choosing edibles the first time they try cannabis—and overdosing badly. Overdosing on edibles is like being uber sea sick while spinning out drunk. Always start out small and make sure you wait for 2 hours after consumption before judging how high you are—words of wisdom Lloyd … Words of wisdom. Catch ya all next week here at SKUNK. L8r G8rs 😊