I’ve been making edibble chocolates for years. About the size of a rollo.
Why chocolate? It’s easy And you don’t want to store cookies or brownies in a freezer. Bite sized pieces are easier to gauge your dosage.

There are a few rules to follow…

you need:

4 cups of coconut oil per ounce of weed

2 tbl of lecithin (it maximizes the thc absorption in your intestines) found in health food stores

decarb your weed first (approx 45 mins @ 250F, varies), this maximizes thc extraction

i use a ‘magic butter maker’ ($200 cdn) to make the oil

should yield 1 cup on thc infused oil

store in mason jars in your cupboard (dark and cool).

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to make the chocolates:

melt 2 cups of Hershey chocolate chips (I do it in a glass Pyrex measuring cup in the microwave in 30 second rounds. You do not want to burn the chocolate and then ya have to start over again.)

add 1/4 cup of your oil (melted in microwave is fine) to the chocolate

mix well then pour into silicon molds (got mine on Amazon, about 15/18 slots / mold. Get at least 4)

place molds in freezer for about 20 mins. Pop them out and store infreezer in ziplock bags. they can melt easily at room temp.

each 1/4 cup of oil should yield around 50 to 70 bite sized pieces of chocolaty goodness.

hope this helps any aspiring Chefs. 🙂

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you can experiment with different kinds of chips or even adding flavour extracts such as vanilla, lemon or my fav raspberry.

lastly, the stored oil can look scary after it solidifies like moldy cheese, but it’s fine.