Chocolate

Water Soluble? cant seem to find much info. If its NOT water soluble, it could be made like butter and cleaned of the green taste just like butter... plus i have to put butter in food to eat it, if i extract into chocolate directly i could eat that straight. My butter recepe makes 400ml with 8 ounces. If i made up 400ml using chocolate, I could cut it into 100 peices (4ml each/size of a quarter) and each peice would contain as much thc as about 2.25 grams of my weed (come to think of it i may divide it into 224 peices so each will contain roughly a gram).

please say its possible.
Also i know that the extraction isnt perfect so each peice wont be exactly 2.25g strong, but since i lack the ability to scientificly test thc levels i sort of wing it.

sigh, no good. looks like chocolate gets all bitchy when introduced to other liquids. damn,

chocolate, cana butter, cream = delicious truffles.

awesome, ill keep that in mind. I was hoping to be able to make chocolate like butter, obsorbing the thc and cannibinoids without the taste, because then i could just pour it out into a slab and cut it into tiny cubs and freeze em. Just pop a cub in my mouth, let it melt, and sit back. Im trying very hard to make edibles that are are non-perishable and small, the problem is i only have reggie, so i have to use alot of weed. Currently im making caramel, 1 dose is about .5 inch X .5inch and about the thickness of a cracker. Its just annoying to make, and easy to fuck up (letting ur caramel get to hot or cold even by 10-20 degrees will destroy the batch, and with it, every ounce of weed that you put in to your recepe (unless your up for eating soppy caramel or clumpy sugar dirt balls)).

freeze your products, it will add 6 months to shelf life.

i frost my brownies with a ganache with cannabutter in it (1 bag of those evil french truffles from costco + about 1/4 cup of cannabutter makes it a peanut buttery consistency at room temp). i would imagine you could make something of a harder consistency with some adjustments.

alternately, if you can get a hold of pure cocoa butter, THAT might lend itself to your purpose....