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.

A completed batch of molded cannabis chocolates made in cannabis leaf shaped molds

Recipe 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!
A picture of Emily Kyles Bliss Cannabutter with text as a promo image.

How to Make Cannabis Chocolate

Making cannabis-infused chocolate has been a hot topic for the members of my Edibles with Emily 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:

  1. Cannabutter or cannabis oil
  2. Decarbed flower or kief
  3. Concentrates

This way, no matter which option you have on hand, it will be easy to make your own cannabis chocolates quickly and easily.

Finished image of molded cannabis infused chocolates

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

A white countertop with the ingredients needed to make cannabis chocolate including chips, wafers, concentrates, cannabutter, and cannabis flower
  • 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

Method Two: Infused With Decarbed Flower or Kief

Method Three: Infused With Concentrates

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 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

A 4 step collage showing how to infuse cannbutter into chocolate using a double boiler to melt the chocolate, stirring it smooth, and pouring into a mold
  • 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.

A picture of Emily Kyles Bliss cooking oil.

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

A 4 step collage showing how to infuse ground cannabis into chocolate using a double boiler to melt the chocolate, stirring it smooth, and pouring into a mold
  • 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

A 4 step collage showing how to infuse cannabis concentrates into chocolate using a double boiler to melt the chocolate, stirring it smooth, and pouring into a mold
  • 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pick back up at step 5 in the instructions below and follow the rest of the directions.
Finished image of molded cannabis infused chocolates
A completed batch of molded cannabis chocolates made in cannabis leaf shaped molds

Quick and Easy Cannabis Chocolates

4.81 from 120 votes
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, using melting chocolates like chips and wafers with your choice of infusion methods including butter and oil, decarbed kief or flower, or cannabis concentrates like FECO.
Prep: 5 minutes
Cook: 10 minutes
Chill Time: 15 minutes
Total: 35 minutes
Servings: 16 tablespoons

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

Method 3: Infused with Concentrates

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

Shop Now: If you don’t have anything prepared, 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!
ย 
  • If youโ€™re unable to measure 6 ounces, use 1 cup.ย 
  • 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

Serving: 1tablespoon, Calories: 49kcal, Carbohydrates: 5g, Protein: 1g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 6mg, Sodium: 3mg, Potassium: 1mg, Sugar: 4g, Vitamin A: 44IU, Calcium: 1mg, Iron: 1mg

Additional Info

Course: Dessert
Cuisine: Cannabis Recipe
Did you make this recipe or have a question?Join hundreds of members inside private Well With Cannabis Community for help, support, and to share your edible creations!

Frequently Asked Questions

Can I make CBD or CBG infused chocolates?

Absolutely, you will need to work with CBD flower, CBG flower, or CBD oil, or CBG oil as your infusion option.

Can I use white chocolate or dark chocolate?

Yes, you can use any melting chocolate or chocolate chips that you want, ranging from milk chocolate, white chocolate, dark chocolate, and more.

Do I need to add lecithin?

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.

Why does my chocolate have white streaks?

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.

Why do my chocolate chips not melt completely?

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.

Why do my chocolates appear to be ‘sweating’?

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.

Can I infuse with an alcohol-based tincture?

Please see the u0022Special Instructions For Infusing With Tinctureu0022 above.

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About Emily

Hi, I’m Emily Kyle and I teach people just like you how to use cannabis to find joy, enhance productivity, improve relationships, and naturally support your overall health and wellness.

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Recipe Rating




84 Comments

    1. Hi Jeff. The potency of your chocolates depends on the strength of your cannabis infusion and the amount used in the recipe. You can take the total potency used and divide by the total amount of chocolates you have.

  1. Do we know how many mg of THC would be in each piece? I know it varies depending on the butter. But if we used EK’s recipe for butter.. tyia

  2. If I follow your recipe, and my rso syringe is 705mg and I use a 24 count mold. What would my mg thc be per candy?

    1. To calculate the THC per candy, divide the total THC in the syringe by the number of candies in the mold. If your RSO syringe contains 705mg of THC and you’re using a 24-count mold, the calculation would be:

      705mg รท 24 = 29.375mg THC per candy. Each candy will have approximately 29.4mg of THC.

  3. Question, so it looks like you switched the recipe to 6fl โ€œor a dry cupโ€ 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 leafsโ€ฆ idk what happened

    1. 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.

  4. 5 stars
    Hey thanks for all the super clear details. I do have 1 question that I canโ€™t seem to figure out. Obviously if I use method 3 and use the same mold but with more or less chocolate wonโ€™t the strength change. I canโ€™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 thatโ€™s 72%. Please help me make sense of this.

    1. 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

  5. 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.

    1. 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!

  6. Has the other day came yet? The one where you write how to make chocolate from scratch with infusion? From scratch chocolates are the one thing Iโ€™m missing and I have a feeling I could learn from this one day to be articleโ€ฆif you already wrote it can you add the link? Thanks

    1. Hello James, Not yet, but I’ll keep you posted. ๐Ÿซ When the day comes, I’ll make sure to send you an email with all the sweet details, thank you for your enthusiasm and patience!

  7. Youโ€™re great I love trying your recipes.๐Ÿ˜Ž and sharing them with my friends . The ones who donโ€™t grow I advise them to buy your stuff. It works thank for making all this good stuff. Jim

    1. Hi Jim. Thank you so much! We’re thrilled to hear that you enjoy trying Emily’s recipes and sharing them with your friends. It means a lot to us. We’re also so glad to hear that our products are working well for you, and I appreciate your support. Keep enjoying the good stuff! ๐Ÿ˜Š

  8. 5 stars
    Hi Emily, I absolutely love your recipes not only for the simplicity, but also the result, it never disappoints!! Im wondering though, if I make an entire cup of homemade cannabutter (using 2 sticks), how much chocolate would I need in order to use all the butter? I hit the 3x button on your chocolate molds recipe, but it only went to 6 tbsp of butter and I need a whopping 16 tbsp to use up all of my product. What should I do?

    1. Hi Grace. If you select the 3x option and look just below the recipe description, there is the number of servings option. You should be able to click on the number and adjust accordingly. Once you get as high as it goes, click it again and you should be able to go even higher. For 16tbsp of butter, you will need 48oz of chocolate. I hope this helps! Happy chocolate-making.

  9. Hello, when making chocolate, and adding flower, how do you keep the flower from particles from being in the chocolate? You canโ€™t possibly strain it.

    1. Hi Dherbster. When incorporating flower into chocolate, the key is to ensure it’s finely ground to prevent noticeable particles. Using a coffee grinder or a similar device can achieve this. Hope this helps! Happy chocolate-making!

  10. Hi Emily. Iโ€™ve been trying to make chocolate bars using distillate and compound chocolate. I know that compound chocolate doesnโ€™t need to be tempered but Iโ€™m still get bloom in my finished product. Iโ€™m melting my chocolate in the microwave and then adding the distillate (for 150mg bars). I mix it well and then pour it into a clean, dry, plastic mold. When I pop chocolate bars out they have bloom. What can I do to prevent this? Thank you

    1. Hi Erin. One possibility could be the way you’re melting your chocolate. Even though microwaving is convenient, it can sometimes cause the chocolate to overheat, which can lead to bloom. Instead, try using a double boiler to gently melt your chocolate. This method provides more control over the temperature and ensures a more even heat distribution.

      When adding your distillate, make sure it’s evenly mixed into the chocolate. Uneven distribution might affect the chocolate’s consistency and lead to bloom.

      Lastly, after pouring the chocolate into the mold, consider placing it in the fridge to cool and set. This could help maintain a consistent temperature and prevent bloom from forming.

      Making chocolate is both an art and a science, so don’t get disheartened if it takes a few tries to get it perfect. Keep experimenting and tweaking your process, and I’m sure you’ll get there! Let us know how your next batch turns out. โ˜บ๏ธ

  11. Hi Emily
    I made cannabutter from your recipe, which is amazing. Can I use that butter to make your chocolate edibles?

    1. Hi Lisa. I’m thrilled to hear that you made the cannabutter from our recipe and found it amazing! It’s fantastic to experiment with different ways to infuse cannabis into your edibles. And yes, you can absolutely use the cannabutter you made to make these chocolates. You can actually use the cannabutter is ANY recipe that calls for butter. Just replace 1:1. Happy baking!

    1. Hi Waheeda. Absolutely, you can add food coloring or gel to the infused white chocolate, but make sure to use oil-based food coloring as water-based coloring can cause the chocolate to seize up. Happy Infusing!

  12. Can I melt my chocolates on the stove or do I have to use the double bowler method so it doesnโ€™t ruin my butter?

    1. Hi Thebaker! Great question. While you can technically melt your chocolates on the stove directly, using the double boiler method is highly recommended to avoid overheating and potentially burning both the chocolate and the infused butter. Direct heat can cause the chocolate to seize up, making it difficult to work with, and may also degrade the cannabinoids in your infused butter.

      The double boiler method allows for gentle, even heating, which is ideal for maintaining the quality and potency of your cannabis-infused chocolates. If you don’t have a double boiler, you can easily create one by placing a heatproof bowl (such as glass or stainless steel) over a pot of simmering water, ensuring that the bottom of the bowl doesn’t touch the water.

      So, while it’s possible to melt the chocolate directly on the stove, using a double boiler (or a makeshift one) will provide better results and help preserve the integrity of your infused butter. Happy chocolate-making, and enjoy your delicious treats!

  13. 5 stars
    Hi Emily,
    Thanks soo much for your recipe is simple yet worked brilliant.
    I added popping candy and peppermint to mine which increased the volume of chocolate I ended up with but because of strength of my cannabutter it’s still mind blowing. ???
    Just a quick question though, How long does the chocolate stay ok for refrigerated?

    1. Hi Kam. The chocolate should last few a few weeks in the refrigerator, but since they are made with butter, the shelf life will be based on the butter. Make sense?

    1. Hi Paul. You can definitely add extra oil in, but the chocolate may not solidify fully depending on how much extra you add. You can always use less chocolate for stronger servings as well. We recommend making a stronger oil to begin with for a more potent final product. I hope this helps!

    1. Hi Anna. We are only shipping within the United States at this time. We hope to see the day when our borders open up to cannabis!

  14. 5 stars
    Just want to thank you for your website and info. I’m an 85 year old guy whose been using cannibus for 8 years for pain and sleep help. Must have spent $1000 on different methods to get THC into my system. My Medical Marijuana Doc advised me to start using edibles rather than vaping or smoking. One of the first to get approved for medical marijuana in Oregon. It’s been a long journey. Would not have been able to make the journey without YouTube. The YouTubers must be getting paid for how long they can drag on their videos. What you have done for me is simplify the process. I’m growing two plants a year which provides about 2 pounds of bud and 2 pounds of leaf. You have been a big help in giving advice for using my leaf for edibles and my bud for smoking. This is just a THANK YOU for no nonsense recipes and tips. I almost fell for a $300 decarb and infusion machine. My Instant Pot, from your advice, does a much better job, IMHO.

    1. Hi Tippy. This is wonderful to hear and it brings a smile to mine and Emily’s face! We are all about making things simple. The world of cannabis is confusing enough and edibles don’t have to be that way! We appreciate your kind words and continued support. Sending you all the good vibes for your journey! ??

  15. Thank you for all the good info you provide it is much appreciated. I have a question on the chocolates, the ratio for chocolates (6oz) when youโ€™re making it with FECO says 1gm but FECO is liquid and I canโ€™t convert grams to milliliters. Please advise. Thank you in advance

    1. Hi Melody. Great question. 1ml of FECO is recommended for 6oz of chocolates. โ˜บ๏ธ

  16. I want to make soft chewy caramelsโ€ฆjust melt caramel candys with infused butter and remold?

    1. Hi Heather. You can try that! I recommend trying a small batch, maybe without the cannabis, to ensure you’re happy with the final results. Enjoy!

    1. Hi Chris. Yes, you’ll want to decarboxylate the shatter first and while its warm, add it into warmed chocolate and stir well for even distribution. When you’re ready to make Hot Cocoa Bombs, you’ll take that chocolate and use as chocolate chips that the recipe calls for, which involves melting back down. ? Happy Infusing!

    1. Hi Matt. Distillate is extremely easy to work with, but only contains a single cannabinoid and lacks terpenes. You don’t get the true potential of health benefits, but you have more control over the taste and aroma. It depends on what your expectations are for your edibles experience.

    1. Hi Angela. You can absolutely use MCT oil, but the same guidelines follow. You must stick with the 1 cup chocolate, 2 tablespoons (or less) oil ratio and finished chocolates must stay refrigerated or frozen, cannot be left at room temperature. If you want them to be double strength, you’ll need to re-infuse your MCT oil. I hope this helps!

    1. Hi Joanna. It really depends on how strong you want the chocolate. We recommend starting with 1g to 6oz of chocolate, but it is completely personal preference. If you know how many servings you’ll end up with, you can divide the total strength of your RSO by the number of servings to determine how strong they’ll be. I hope this helps!

  17. As a semi professional plain chocolate maker . Do not use any extracts. Just oils. It will seize. You could make a fondant or truffle filling using it and then roll in balls and dip in the chocolate. For best flavor for melts add 1/4 real chocolate per pound.

  18. 4 stars
    I have not tried this yet, I do have a question though. How would I go about using this to make mint chocolate for the holidays? Just add a little mint extract, or lorann flavoring oil to desired taste?

    1. Hey John! I haven’t tried it myself, so I can’t say for sure. I’m not sure if the alcohol from the mint extract would cause the chocolate to sieze or not? I would think the Loranna flavoring would mix in better because it’s oil based. Let us know if you give it a try and how it turns out ๐Ÿ˜€

  19. Iโ€™m going to start making chocolate edibles then venture further. Have you ever tried recipes with kief infused milk?

  20. Measuring chocolate before you melt is tricky. And Iโ€™m trying to get the right dosage calculated, so itโ€™s important to have accurate measurements. 1C = 8oz, but 8oz of chocolate discs does not come close to fitting in a measuring cup. And 1 cup of chocolate chips/discs is not equal to 1C melted chocolate. Can you provide the weight of the melting chocolate, pre-melt, to clarify?

    1. Yes, youโ€™re totally right Amanda. Iโ€™ve adjusted the recipe to reflect 6 ounces of chocolate, thank you!

  21. 5 stars
    I have been making my edibles the long sucker way for years. Since I only use concentrate I was surprised how stupid easy this was and they came out looking pro. I used like 5 grams of shatter for a few of these and couldnโ€™t find my room after making them. Highly recommended.

  22. 5 stars
    awesome easy instructions…you are awesome emily! all your recipes are easy to follow and taste great! thanks for teaching and sharing!

  23. 5 stars
    First try at anything other than gummies. I used my remaining flower after infusing with coconut oil. I used bakers chocolate from Aldi. The infused coconut oil went into gummies and the remaining grind in the melted bakers chocolate. Too easy!

  24. I’m curious why the first method will need to stay in the freezer. Thank you for your help, it’s very much appreciated!
    – Katie

    1. Hey Katie! The high fat to chocolate ratio will cause the chocolates to be melty at certain temperatures. If yours are OK at room temperature, you don’t need to freeze them if you don’t want. But if you find them to be consistently melty and messy, the freezer can help keep them solid ๐Ÿ™‚

    1. Hi there, M! There is a risk that they will not set up if you add more oil, but if you keep them in the fridge they may stay together that way ๐Ÿ™‚

  25. 5 stars
    Using the cannabis leaf molds that you link up to how many pieces of candy will I get with the one cup recipe? It says 16 tablespoons but I don’t know the size of each piece in the mold. Can you help with that?

    1. Hey Matt, the cannabis leaf molds are 7mL and there are approximately 237mL in one cup, so what would give you about 33 pieces ๐Ÿ™‚

  26. 5 stars
    I have a question about using method 2, I feel silly asking but this seems so easy lol, so you can add decarbed flower to the chocolate and eat it that way? Does it give it a little crunchy texture? I have never made edibles so that’s why I’m asking. Thank you for all your wonderful information.

    1. Hello Angela! No silly questions ๐Ÿ™‚ Yes, you can add decarbed flower to the chocolate and eat it that way. The texture will depend on how finely you grind it up. If you use a coffee grinder and make it very fine, it won’t be very noticeable at all. Good luck, I hope you enjoy what you create!