Delicious, melt-in-your-mouth cannabis-infused chocolates that are ready in just 30 minutes? Look no further than this guide for making quick and easy cannabis chocolates; three ways with your choice of infusion methods.
Table of Contents
- Article Features
- How to Make Cannabis Chocolate
- Why You Will Love This Guide
- What You’ll Need
- Method One: Infused with Oil or Butter
- Method Two: Infused With Decarbed Flower or Kief
- Method Three: Infused With Concentrates
- Method 1: Oil or Butter
- Method 2: Decarbed Flower or Kief
- Method 3: Concentrates
- Notes & Expert Tips
- Follow The Ratio
- Remain Patient
- Avoid Moisture To Prevent Seizing
- Be Careful Of The Microwave
- Special Instructions For Infusing With Tincture
- Warning
- Quick and Easy Cannabis Chocolates Recipe
- Frequently Asked Questions
- More Recipes You Will Love
Article Features
- A two-ingredient recipe: melting chocolate & your infusion of choice
- No tempering required – melt, infuse, mold, and enjoy
- Want to make it easy? You can make this recipe with my Bliss Cooking Oil or Bliss Cannabutter. Order today to have them delivered straight to your door – now shipping to all 50 states!
How to Make Cannabis Chocolate
Making cannabis-infused chocolate has been a hot topic for the members of my Well With Cannabis Community.
After getting asked so many questions about the process, I knew it was time to put together this easy step-by-step guide to making quick and easy cannabis-infused chocolates.
This in-depth guide offers three different infusion methods for you to choose from:
- Cannabutter or cannabis oil
- Decarbed flower or kief
- Concentrates
This way, no matter which option you have on hand, it will be easy to make your own cannabis chocolates quickly and easily.
Why You Will Love This Guide
I’ve heard from many of my community members that they are ‘lazy’ when making edibles, they want a quick and easy option, which is where this recipe comes in.
No, we are not making chocolate from scratch – that will be another guide for another day.
Instead, we are infusing premade chocolate options like chocolate chips and melting wafers for a super simple infusion that is easy to put together.
Of course, this method doesn’t result in the professional-looking, super shiny, snappy chocolate you may find at a chocolate shop because we are skipping the tempering process.
But if you want delicious, cannabis-infused chocolates that are ready in just 30 minutes, this method should be perfect for you.
This guide will focus on what types of melting chocolate to use and the best process for melting and include helpful tips and tricks to ensure your cannabis chocolate turns out perfect each time you make it.
What You’ll Need
- Premade Melting Chocolate: Options that work include chocolate chips, melting chocolates, and bars of chocolate.
- Cannabis-Infusion of Choice: this will depend on which method you pick. You should choose depending on what product you have access to.
Method One: Infused with Oil or Butter
- Cannabutter or cannabis oil – your choice, but you only need one.
- Additionally, you can use either store-bought or homemade oils such as homemade CBD oil, CBG oil, CBN oil, store-bought CBD oil, CBG oil, or CBN oil.
- If you’re unsure what oil to use, check out my guide to understanding the many different types of cannabis oil.
Method Two: Infused With Decarbed Flower or Kief
- Ground, decarbed cannabis flower or decarbed kief – your choice, but you only need one.
Method Three: Infused With Concentrates
- Cannabis concentrates like FECO/RSO, distillate, wax, shatter, and more – your choice, but you only need one.
Note: a complete list of ingredients with amounts and printable instructions is located in the recipe card below.
Method 1: Oil or Butter
This is the most popular infusion method I see being used in my Well With Cannabis Community.
This is because many people already have infused butter or oil already made or on hand.
If you don’t have any yet, you can purchase my Bliss Cannabutter or Bliss Cooking Oil from my online store and have it delivered directly to your door, we are proud to legally ship to all 50 states!
If you don’t already have these recipes prepared but want to use them, here are recipe guides to show you how to make them at home:
Step-by-Step With Photos
- Step 1 – Fill the bottom of a double boiler with water. Fill the top with your choice of chocolate, like chips or wafers.
- Step 2 – Allow the steam to melt the chocolate.
- Step 3 – Add your cannabutter or cannaoil and stir in well.
- Step 4 – Pour the chocolates into your mold of choice.
Note: complete step-by-step printable instructions are located in the recipe card below.
Pros & Cons
- Pro – a quick & easy infusion method.
- Pro – easy if you have cannabutter or cannaoil already made.
- Pro – a perfect option for microdosing.
- Con – the finished chocolates must stay refrigerated or frozen, they cannot be left at room temperature.
- Con – you must stick with the 1 cup chocolate, 2 tablespoons (or less) butter, or oil, ratio
How to Determine The Dose
If you use my Bliss Cannabutter or Bliss Cooking Oil – accurate dosing couldn’t be easier!
My perfectly dosed Bliss Cannabutter contains 12.5mg of THC per teaspoon. There are three teaspoons in a tablespoon. If you used the full two tablespoons called for in this recipe, you would get the following:
12.5mg THC x 6 teaspoons = 75mg of THC for the entire batch. Divide this by the number of pieces you made, for example, 25 pieces of molded chocolate.
75mg of THC / 25 pieces = 3mg of THC per piece of chocolate.
The dosing is the same for my Bliss Cooking Oil. Each 1mL dropper contains 2.5mg of THC and 2.5mg of CBD.
If you use two tablespoons, your total batch will contain 75mg of THC. Divide this number by the number of chocolates you made to get the mg of THC per piece of chocolate.
Method 2: Decarbed Flower or Kief
This is another popular method I’ve seen used inside my Well With Cannabis Community.
It is a great way to reap the benefits of the whole plant and increase the potency in a way that can’t be done with butter or oil.
Note that using decarbed kief will likely result in a stronger, more potent infusion than using decarbed flower or trim. Be sure to dose according to your own personal tolerance.
Step-by-Step With Photos
- Step 1 – Fill the bottom of a double boiler with water. Fill the top with your choice of chocolate, like chips or wafers.
- Step 2 – Allow the steam to melt the chocolate.
- Step 3 – Add your decarbed kief or decarbed flower and stir in well.
- Step 4 – Pour the chocolates into your mold of choice.
Note: complete step-by-step printable instructions are located in the recipe card below.
Pros & Cons
- Pro – the quickest & easiest method.
- Pro – a perfect option if you do not have cannabutter or cannaoil.
- Pro – you can easily increase the potency by adding more kief or flowers, resulting in stronger chocolates. You do not need to stick with a specific flower-to-chocolate ratio.
- Pro – the finished chocolates do not need to stay refrigerated or frozen, it can be left at room temperature.
- Con – adding actual plant material to the chocolates may create an unappealing taste or texture for some people.
- Note – using kief will produce stronger and more palatable chocolate than the ground flower.
Method 3: Concentrates
This is the best way to infuse chocolates, in my opinion, if you have access to concentrates.
This method produces a great final taste and texture, as concentrates generally have most of the plant-material removed already.
For this method, you can use a homemade concentrate like FECO/RSO or a store-bought concentrate like distillate or shatter.
Step-by-Step With Photos
- Step 1 – Fill the bottom of a double boiler with water. Fill the top with your choice of chocolate, like chips or wafers.
- Step 2 – Allow the steam to melt the chocolate.
- Step 3 – Add your cannabis concentrates and stir them in well.
- Step 4 – Pour the chocolates into your mold of choice.
Note: complete step-by-step printable instructions are located in the recipe card below.
Pros & Cons
- Pro – a quick and easy infusion method.
- Pro – a perfect option if you have access to cannabis concentrates like distillate or FECO.
- Pro – you can easily create a very potent end product with concentrates. You do not need to stick with a concentrate-to-chocolate ratio; you can add several milliliters of concentrate without affecting texture or melting point.
- Pro – finished chocolates do not need to stay refrigerated or frozen, and can be left at room temperature.
- Con – cannabis concentrates may be hard to access, depending on where you live. If you don’t have access to a dispensary, you can make your own FECO at home.
Notes & Expert Tips
Here are a few of the most important notes and expert tips I want to share from my Well With Cannabis Community to help you make the best cannabis chocolates possible.
Follow The Ratio
The recommended ratio for making infused chocolates is 1 cup of melting chocolate to 2 tablespoons of infused butter or oil.
You could do less infused butter or oil here, but I would not recommend adding more. Adding any more butter or oil will cause your chocolates to be melty and not hold together.
Remain Patient
Even though we are just working with chocolate chips or melting chocolate, it is still important to be careful and patient when melting for the best possible outcome.
For the best final product, it is recommended to heat the chocolate “low and slow.”
By heating slowly over low heat, you have a better chance of having a better final outcome.
Avoid Moisture To Prevent Seizing
If the chocolate is melted too quickly, or if a water-based liquid is introduced, the chocolate can seize.
Seizing can turn the melting chocolate into a hard, clumpy mess with a concrete-like consistency.
It is for this reason that it is extremely important to keep any water away from your infusion.
Additionally, do not add any ingredient that may contain water, such as honey, maple syrup, or vanilla extract.
Be Careful Of The Microwave
My method of melting chocolates involves using the double boiler, but a lot of people report liking to use their microwave to melt chocolate.
This is OK – BUT – do not microwave the chocolate if your infusion option is in it – very high heat could destroy your THC and other cannabinoids and terpenes.
Instead, melt the chocolate in the microwave and THEN stir in your infusion option of choice.
Special Instructions For Infusing With Tincture
DO NOT try to infuse chocolates with an alcohol-based tincture without following the special instructions below.
An alcohol-based-tincture like the Green Dragon or Golden Dragon, contains alcohol which contains water.
If this comes in contact with your chocolate, it may cause it to seize up. If you want to infuse with tincture, you must evaporate off all of the alcohol first.
Follow these special instructions for making cannabis chocolates with alcohol-based tinctures:
Warning
Be Careful. Take extreme caution when using a gas stove to evaporate the alcohol from a tincture, as the fumes are flammable. Ensure proper ventilation and common-sense safety measures are in place.
- Fill the bottom portion of the double boiler with 1 cup of water. Place on the stove and bring to a boil over medium heat. Once boiling, turn the heat off.
- Away from the stove or open flame, add the tincture to the top pan of the double boiler. Place the top pan atop the bottom pan.
- Carefully and slowly turn the stove back on to medium heat and allow 100% of the alcohol to evaporate from the tincture, stirring occasionally. The tincture will reduce in volume, leaving a thick, sticky black oil. No visible liquid should remain.
- When you are certain no liquid remains, add the chocolate chips or wafers to the top portion of the double boiler. Steam from the bottom pan will heat the chocolate in the top pan, allowing the chocolate to melt slowly. Stir occasionally until the chocolate is mostly melted, about 5 minutes.
- Pick back up at step 5 in the instructions below and follow the rest of the directions.
Quick and Easy Cannabis Chocolates
Equipment
Ingredients
Method 1: Infused with Oil or Butter
- 6 ounces chocolate chips or melting chocolates
- 2 tablespoons Bliss cannabutter or cannabis oil
Method 2: Decarbed Flower or Kief
- 6 ounces chocolate chips or melting chocolates
- 1 gram decarbed cannabis flower finely ground
Method 3: Infused with Concentrates
- 6 ounces chocolate chips or melting chocolates
- 1 gram cannabis concentrates decarbed if needed
Instructions
- Fill the bottom portion of the double boiler with 1 cup of water. Add the top pan and place on the stove and bring to a simmer over medium-low heat.
- Once simmering, add the chocolate chips or wafers.
- Steam from the bottom pan will heat the chocolate in the top pan, allowing the chocolate to melt slowly. Stir occasionally until the chocolate is fully melted, about 5 minutes.
- If following method one – stir in your butter or oil; if following method two – stir in your decarbed kief or ground flower; if following method three – stir in your cannabis concentrates. Stir the chocolate mixture until all ingredients are well combined.
- Once everything is melted and combined, turn off the heat, remove the double boiler's top portion, and set it aside.
- If you plan on pouring the chocolate into molds, use a spoon or other similar tool to get the hot chocolate into your desired mold cavities.
- Gently tap the molds against the counter or other flat surfaces to release any remaining air bubbles.
- Place the chocolate-filled molds in the refrigerator or freezer for 15 minutes to set.
- After 20 minutes, pop the chocolates out of the molds and place them in a ziplock bag or other air-tight storage container.
- If you used method one, store your chocolates in the refrigerator or freezer. If you used method two or three, you could store it at room temperature for up to 1 week. If you don't plan on using them within a week, store them in the refrigerator or freezer.
Notes
- If you’re unable to measure 6 ounces, use 1 cup.
- Melting In The Microwave: This is OK – BUT – do not microwave the chocolate if your infusion option is in it – it could destroy your THC and other cannabinoids. Instead, melt the chocolate in the microwave and THEN stir in your infusion option of choice.
- Using Other Concentrates: If you are using cannabis concentrates instead of FECO/RSO, check this guide first to see if the concentrate needs to be decarbed.
- Using Alcohol-Based Tinctures: Find special instructions for working with alcohol-based tinctures in the post above.
Nutrition
Frequently Asked Questions
Absolutely, you will need to work with CBD flower, CBG flower, or CBD oil, or CBG oil as your infusion option.
Yes, you can use any melting chocolate or chocolate chips that you want, ranging from milk chocolate, white chocolate, dark chocolate, and more.
No, because we are working with chocolate chips and melting chocolates that already have lecithin as an ingredient. You can learn more in my lecithin for edibles guide here.
Because we are not tempering the chocolate properly, the chocolate can dry with a white or gray-streaked appearance. This is not necessarily bad aside from visual appearances, and you can still consume the chocolates with no worries. I also have noticed this occurs more if the chocolate is allowed to set in the molds at room temperature vs. set in the refrigerator.
Chocolate chips are not designed to melt completely, as the producers want them to retain their shape when making, for example, chocolate chip cookies. Therefore, you may notice the chips not melting completely in the double boiler, and that is OK; they will still set in the molds just fine.
This is often due to humidity in the air. Ensure you are letting your chocolates set in a low-humidity environment. Additionally, you may notice this if you let your chocolates set in the refrigerator or freezer and then move them to room temperature.
Please see the “Special Instructions For Infusing With Tincture” above.
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My chocolates are not hardening unless placed in the freezer but melts instantly as soon as they are popped out of the molds. What could I have done wrong? I followed method one to a T.
Hi Suzy. One common factor in cannabis-infused chocolates not hardening at room temperature could be the use of MCT oil. MCT oil remains liquid at room temperature, which could prevent your chocolates from hardening outside of the freezer. If you used MCT oil in your recipe, consider reducing its amount or substituting it with a solid fat like cocoa butter or coconut oil for better results.
This adjustment should help your chocolates maintain their form when out of the molds and not melt instantly. Hope this helps!
Hey thanks for all the super clear details. I do have 1 question that I can’t seem to figure out. Obviously if I use method 3 and use the same mold but with more or less chocolate won’t the strength change. I can’t figure it out in the on the internet. They just say divide the amount of usable THC by the number of molds. Well to me that makes sense but what if the molds are shallow vs deep. My deep mold could make 12 Strong doses vs my shallow mold that can make 24 weak doses. Reference : 1 gram of RSO that’s 72%. Please help me make sense of this.
Hi Andrew. The formula for dividing the total usable THC by the number of molds assumes uniform mold sizes and depths, which is why it might seem confusing when considering molds of different depths.
For your reference, with 1 gram of RSO at 72%, you have 720mg of THC to work with. If you decide to make 12 pieces using the deep mold, each will have 60mg of THC (assuming even distribution). If you opt for the shallow mold and make 24 pieces, each will contain 30mg of THC. However, if you use that 1 gram between the different molds, you’ll need to determine the total THC you are using for each mold, then divide the total pieces from that mold.
I hope this clears any confusion, but feel free to write back if you need any further help
Question, so it looks like you switched the recipe to 6fl “or a dry cup” which is 177ml of chocolate. So if each leaf mold is 7ml. That would equal about 25 leafs.
Well I poured a cup full of chocolate chips and then melted it down and added the gram of RSO. I used a syringe and filled each mold but I only got 18 leafs… idk what happened
Hi Andrew, thank you for reaching out with your question!
When dealing with melted chocolate, there can be slight variances due to air pockets in the chips before melting or slight losses while transferring and filling. Given that you used a syringe and only got 18 leaf molds instead of 25, it’s possible that some chocolate was left behind or the molds were slightly overfilled.
It’s also important to remember that the potency per piece will vary based on the number of pieces you get from the same amount of RSO. Since you ended up with 18 pieces, each will be slightly stronger than if you had made 25.
I hope this helps clarify things! Feel free to reach out if you have any more questions.