Posted on April 20, 2018 in Desserts, Snacks
Hey Guys! Today we are cooking up one of my favorite desserts, my world famous gourmet Pot Chocolate. This is a delicious recipe that can be eaten by itself or used in other recipes.
Before we go any further, it should be noted that we will be making this chocolate from scratch- not just melting down chocolate chips. In this instance, we are going to make chocolate bars, but you can do with the chocolate as you like (molds, ect.). Don’t be afraid to get creative, one of my personal favorite things to do with this chocolate to grab some marshmallows and gram crackers and make smores. Anyways, to make this chocolate you will need the following.
- 1 Cup Cocoa Butter
- 1/4 Cup Chopped Nuts
- 1 Cup Processed Cocoa Powder
- 1/2 Cup Honey
- 1 Tsb Vanilla Extract
- 10 Grams of Hash Oil
The first step is to melt your 1 cup of cocoa butter in the top pan of a double boiler. You don’t need a double to use a double boiler, a sauce pan under really low heat will do, but I have found it is much easier and the risk of burning your chocolate is a lot lower. This is expensive chocolate here so I tend to take every precaution necessary. Once the cocoa butter is melted all the way down, add in the 1 tablespoon of vanilla extract and the 1 cup of cocoa powder. I typically add a half cup at a time while sifting with a whisk. Now we will be adding our sweetener, the honey.
Heat up a separate pan to toast the chopped nuts that we will be adding into the chocolate. Let the chocolate cool after all of the ingredients have been mixed together, then add in the 10 grams of hash oil. Keep in mind this particular recipe serves 8, so each chunk of chocolate will have around 1.25 grams of oil in it. Those with a low tolerance to marijuana should start off eating around 1/3 of a serving to be on the safe side, you don’t want to over do it. Before we go any further I want to reiterate the point that this chocolate is very potent, please eat with caution!
The next step is to stir the toasted nuts into the mixture. You can use candy molds if you would like, but we are making bark today. Oil up the pan and add the chocolate to it. For best results, let the chocolate cool off at room temperature for several hours. You can also put the pan in the freezer for quicker results. Once the chocolate is cool, enjoy these tasty treats. If you are more of a visual learner, we’ve included a video outline the steps above:
Did you like our chocolate recipe? Check out a few of our other favorites below and give us a little social media love. Until next time!
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