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
Coconut oil
Honey
Chocolate chips
Candy chips
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
