Ive posted a few videos of this on youtube but deen nothing was in edibles so figured i would add here. My preferred method is hash rosin. Because you dont have a ton of oil or butter making your chocolate melty and not room temp/ shelf stable.
Decarb is easy.
Included the decarb and mixing video that won me 1st place last year in edibles. Even though it was dark rosin it won me a new herbal chef and various goodies.
220-250°F for 30-45min play around
Decarb the rosin in sealed jar.
Add the oils and binders
THEN add chocolate.
Never add the cold liquids to the chocolate
Youtube video link 》Chocolates 2