snodgrass
Active Member
Greetings everyone. I just made a batch of chocolate bars with 1 gram of kief in each bar. I like to take small amounts to get kind of a threshold effect from the thc. Just take a nibble of the chocolate bar and in 30 to 45 minutes I feel relaxed and happy without the heavy load that higher doses give me.
Anyway, the last batch of bars that I made had NL5XHaze kief in them but I forgot to decarboxylize the kief before making the chocolate
. The most heat the kief saw was when I mixed it with the hot cocoa butter. The water under the double boiler was not boiling, just hot enough to melt the cocoa butter. So the cocoa butter kief mixture in the pot probably never reached more than 190 degrees. I went ahead and poured the bars and sampled one when it cooled. I was surprised at how potent the chocolate was. It was at least twice as strong as previous batches that were made with Cheese buds. I didn't remember until the next day that I had forgotten to decarboxylize the kief for this batch.
I guess my question is, why is this batch of chocolate more potent? The kief's exposure to heat was far less than what I thought was necessary to decarboxylize it.
One last thing, the latest batch of chocolate is not only more potent but it seems to give a bit different mental effect. It seems "trippier" somehow. My previous batches of chocolate used kief from Cheese plants which were way more indica like than the NL5XHaze. I smoked a bunch of the Cheese before using it for chocolates and it was fairly potent but the NL5XHaze was not twice as potent.
So, are the effects from eating chocolate made with indica kief the same as chocolate made with a sativa kief?
Peace,
Anyway, the last batch of bars that I made had NL5XHaze kief in them but I forgot to decarboxylize the kief before making the chocolate
. The most heat the kief saw was when I mixed it with the hot cocoa butter. The water under the double boiler was not boiling, just hot enough to melt the cocoa butter. So the cocoa butter kief mixture in the pot probably never reached more than 190 degrees. I went ahead and poured the bars and sampled one when it cooled. I was surprised at how potent the chocolate was. It was at least twice as strong as previous batches that were made with Cheese buds. I didn't remember until the next day that I had forgotten to decarboxylize the kief for this batch. I guess my question is, why is this batch of chocolate more potent? The kief's exposure to heat was far less than what I thought was necessary to decarboxylize it.
One last thing, the latest batch of chocolate is not only more potent but it seems to give a bit different mental effect. It seems "trippier" somehow. My previous batches of chocolate used kief from Cheese plants which were way more indica like than the NL5XHaze. I smoked a bunch of the Cheese before using it for chocolates and it was fairly potent but the NL5XHaze was not twice as potent.
So, are the effects from eating chocolate made with indica kief the same as chocolate made with a sativa kief?
Peace,
