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Keye

Cannabutter

93 posts in this topic

Lmao that looks disgusting

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Am I right in thinking I could dump a g+ of bubble in to some ghee, low heat for let's say 15-30 minutes to combine, cool, then bombs away good to go? No need for water?

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On 12/2/2008 at 11:56 AM, Keye said:

 

About 2/3's Chocolate to 1/3 Butter and it starts to move away from 'snappy' chocolate. Although, the temperature you do it at has more to do with the snap - you're diluting it obviously.

I'd go with the Rule of Thirds!

 

If you want the snap back in your chocolate you should temper it :thumsup:.

 

Working the melted chocolate on a heat-absorbing surface, such as a stone slab, until thickening indicates the presence of sufficient crystal “seeds”. The chocolate is then gently warmed to working temperature.

Stirring solid chocolate into melted chocolate to “inoculate” the liquid chocolate with crystals (this method uses the already formed crystal of the solid chocolate to “seed” the melted chocolate).

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