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OfflineBenderr
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Chocolate infusion recipes? No chunks * 2
    #28009932 - 10/21/22 08:26 PM (2 years, 2 months ago)

So I’m trying to imitate a bar I got a couple months ago, it was like nothing I’ve heard of!

Complete infusion without any dry material at all and was smooth and delicious.
How do I do that? The internet is not very helpful or I’m doing it wrong.




Here’s  what I got to work with, some really potent AA+, they kick in like 30m I’ve never had that happen.



Here’s some powderized mush in chocolate, you definitely still get the grit from dry pieces which makes me gag sometimes.




I accidentally dosed by taste testing my mixing fork…:vibin:

Thats cool but that’s toooo potent an I don’t know if I got an even mix with powder.

I crammed a whole oz in 4 ice cubes of chocolate, I wanted to do 2 grams a piece but I did something really wrong. The powder just soaked right in.
I know I should have measured my chocolate melted now instead of chips, there was a lot of air space.

I used crisco to lube the tray it worked great, I stuck in the freezer an got tempering on the sides but I’m not supposed to cool it in the fridge apparently.

Using the magic word I ask plz share your knowledge or point me to the right thread with a link.

:mushroom2:

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OfflineKROM
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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28009937 - 10/21/22 08:32 PM (2 years, 2 months ago)

I like these badboys. No chunks if you grind the mushrooms up finely and mix it.


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OfflineRusty2096
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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28009938 - 10/21/22 08:34 PM (2 years, 2 months ago)

Haven't tried but here is what I would do:

- Make a tea extraction, filter out the shrooms
- Reduce it (more potent, less water)
- Melt chocolate (not the milk-chocolate crap, 80+% coco will match the earthy taste perfectly)
- Mix in the water
- Put in a mold until it solidifies
- Eat it


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OfflineBenderr
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Re: Chocolate infusion recipes? No chunks [Re: Rusty2096]
    #28009943 - 10/21/22 08:41 PM (2 years, 2 months ago)

How long does that take to get all the water out?

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Invisibleruawakeyet
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Re: Chocolate infusion recipes? No chunks [Re: Benderr]
    #28009947 - 10/21/22 08:43 PM (2 years, 2 months ago)

:threadmonitor:

I also would like to know this, and I too couldn't find the answer online last year.

I can say that mushroom powder works fine for microdose chocolates, at least when using panaeolus species. There is so little powder that when it's mixed with only 10 chocolate chips, there is only a slight aftertaste of mushroom. (Almost undetectable, really.) Making such small chocolates makes it easy to ensure each one is mixed thoroughly, and consistently, and I grind my mushrooms to a VERY fine powder using a coffee grinder. It's so fine that I have to let the grinder set for a while to let the airborne powder settle, or else I inhale some of it. (I don't really mind, other than all the spores that are present.)

One thing I've wondered about some of the chocolate bars going around is, what if they're using synthetic psilocybin? That might explain why there is no mushroom taste, nor detectable powder.

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Invisiblebakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28009950 - 10/21/22 08:46 PM (2 years, 2 months ago)

i dont understand the problem. if you have a good blender its not hard to make shroom flour


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OfflineRusty2096
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Re: Chocolate infusion recipes? No chunks [Re: Benderr]
    #28009952 - 10/21/22 08:48 PM (2 years, 2 months ago)

I'm confused. Get all the water out of what?

Boil 10g in 1 cup of water for 20-30 min (simmer, not hard boil).

Filter the mushrooms out (you'll have to press em in a coffee filter or something to get all the water from em) .

You should be left with a third of of cup or so of potent tea (water).

If that's too much for the amount of chocolate you are making, keep reducing it with a low boil.

You are going to be mixing that water with the chocolate. The mushrooms are to be discarded


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OfflineBenderr
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Re: Chocolate infusion recipes? No chunks [Re: Rusty2096]
    #28009962 - 10/21/22 09:06 PM (2 years, 2 months ago)

Can they store like that with water in the chocolate?

Bakedbeings; some people can absolutely not handle the mushroom flesh or the immediate taste.
Even with a blender that grinded them to smoke there’s still bits in there.
For some people that means puking before getting enough down to even trip.





The other guy, idk the bars I had had a caramel hint to them.
I’ve not heard of synthetic psilo, is there a way to test that? Is it dangerous?/ nasty by products in it?

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Invisiblebakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28009991 - 10/21/22 09:39 PM (2 years, 2 months ago)

rusty you cant make chocolate with water

op i guess you could powder it best you can and pass it through a colander. and/or add dried cherries as a delicious disguise. and/or use less shroom per chocolate


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OfflineRusty2096
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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings] * 1
    #28009993 - 10/21/22 09:40 PM (2 years, 2 months ago)

Quote:

bakedbeings said:
rusty you cant make chocolate with water




Challenge accepted 😉


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OfflineLogicaL ChaosM
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Re: Chocolate infusion recipes? No chunks [Re: Benderr]
    #28010035 - 10/21/22 10:13 PM (2 years, 2 months ago)

The trick is to blend the shrooms to a fine powder using a coffee grinder, shaking the grinder up and down well, then mix with chocolate at the right ratio. I usually do 10grams per 1 gram of shrooms. Use high-quality Artisian chocolate. And mix well on the double-boiler. Not sure how the pros do it, but I get it pretty nice with this method.


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OfflineBenderr
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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings]
    #28010037 - 10/21/22 10:16 PM (2 years, 2 months ago)

Fruit could cover it but I’d have to make a lot of batches in case anyone has a food allergy to one.



Water spoils any food Rusty, can I call you Rusty?? He did and I want to too. Don’t yell at me if it’s not cool Rusty, I sorry Rusty.



I swear they didn’t have any powder in these bars, I gotta figure it out but I’m not a chemist… urg…

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Invisiblebakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28010073 - 10/21/22 11:03 PM (2 years, 2 months ago)

well crystalline psilocybin is certainly a thing. the chocolates could have contained that

and you could also try whatshisnames idea. water will evaporate. just monitor the temp until it gets over 100C, a laser thermometer is great for that. you can get a decent one for around 30usd


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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings] * 2
    #28010085 - 10/21/22 11:11 PM (2 years, 2 months ago)

Anyone that has spent a second or two melting chocolate know a drop or two of water will seize the chocolate. one needs to take care for no humidity to drip into the molten affair for fear of disaster.

Read about melting chocolate and giving it a temper. Get a blender that can make the mushies into flour. I enjoy using the affordable ninja blenders because of all the blades. I recently discovered that putting a ton of mushrooms in the blender helps it make flour much faster than just a small amount. So fill it up! And slowly mix it in to melted chocolate. carefully. because chocolate loves to turn to a brick and become useless.


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Edited by tedoro (10/21/22 11:12 PM)

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Invisibleruawakeyet
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Re: Chocolate infusion recipes? No chunks [Re: Benderr]
    #28010125 - 10/21/22 11:52 PM (2 years, 2 months ago)

Quote:

Benderr said:I’ve not heard of synthetic psilo, is there a way to test that? Is it dangerous?/ nasty by products in it?




I'm not sure about any of those questions. I am under the impression that some clinical trials looking at psilocybin mushrooms, weren't actually using mushrooms, but pharmaceutically-produced psilocybin instead. I can see a shipment of that getting lost somewhere and ending up on the black market in the form of chocolate bars.

I've only done limited reading on it, so all I can say is I doubt I would ever choose synthetic over homegrown, other than to test it at least once. I assume it's at least safe, I doubt there's any by-products. Maybe if there were some fillers added to make tablets, but even those aren't too harmful.

It's pure speculation on my part to suggest the synthetic option. The question of how to make such a chocolate was posed to me last year, and that possibility just dawned on me tonight when replying.

bakedbeings, I'll look up the crystalline psilo, I forgot about that. Good point!

Tedoro definitely knows some finer points about chocolate making. He replied before I finished typing, great advice on reading more about making chocolates. I watched a few videos that helped me improve a lot, but either way is worth it.


(General discussion)
I'm not discounting Rusty's idea yet. I do think almost all of the water would have to be evaporated, (very carefully), but I think a small percentage of water content in the final chocolate would be allowable. That small amount might even evaporate in the final stir/mixing while hot, especially considering the cool down period. Any moisture will want to evaporate until the temperature comes down significantly. I've done this once on a small scale, but I didn't eat it. It smelled pretty nasty, so I don't know if chocolate would cover it up or not.

I recommend watching some videos on how to use silicone chocolate molds. I was doing A LOT of things wrong, but they are easy to fix just by changing the technique slightly. My MD chocolates have improved a lot after watching those.


Last bit: I think there's a lot of potential in bringing more people to try mushrooms if this can be figured out. I agree with Benderr when he said "some people can absolutely not handle the mushroom flesh or the immediate taste." I know of some that are like this, and there's a good reason for it.

Chitin is found in mushroom flesh, (and insects and mollusks), and can not be digested by ANY vertebrate animal, including us. Beneficial microbes in our gut can break it down, but a lot of people don't have the necessary balance or number of beneficials, and suffer because of it.

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Invisibleruawakeyet
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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet]
    #28010156 - 10/22/22 01:09 AM (2 years, 2 months ago)

I don't know what to think about crystalline psilocybin... Looks like it was a pipe dream 10 years ago, but for the past year or more, labs are allegedly succeeding. I don't know what kind of consistency or quantity they are capable of, just that it has allegedly been done. From what I could find, this isn't something a home grower can actually do.

It looks like gummies might be the most practical way to go. Make mushroom tea, reduce, add agar + kool aid mix, pour into forms, dehydrate, done. Sounds like they can be made very strong!

I did find this about synthetic psilocybin:

The Psilocybin Supply Chain

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Offlinepleasuretek
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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet] * 2
    #28011742 - 10/23/22 12:01 AM (2 years, 2 months ago)

Water will ruin chocolate. A good powdering of the mushrooms and a proper temper of the chocolate is how I prefer it. Melt the choco to 114F and stir in about 3.5g per ~60g bar. I find when I try to make 4g or more bars they don't act right. Once the powder is fully and evenly mixed into the chocolate reduce heat from 114F to around 83F to get the crystals to start forming, then increase heat to 88-90F to get the correct phase crystal to form. Pour bars at 88F into hard polycarbonate molds, clack the shit out of em on the counter to remove air bubbles (or at least get them to the top of the melt(bottom of bar)). To melt the chocolate use a double boiler if that is all you have access to, if you can keep anything that creates humidity out of the chocolate area, I use a dry pot for chocolate tempering kit I bought on amazon for $30. At 3.5g per 60-70g bar I cannot taste the mushrooms at all or feel grit on my tongue as it melts.

Also not all chocolate is created equal. I really really like tonys chocolonely as it is 100% slave free chocolate and it melts and sets properly. Hersheys has a lot of garbage oils in it and will be hard to get a good chocolate snap from. A lot of the bulk chocolate I find I don't like as much, it might set up really stable but it doesn't taste as good and they might have exploited child labor and just knowing this messes with my head.

Yes there is still chitin and beta-glucans so you are gonna fart, at least farts are funny. I don't know if those are what make me fart towards the end of an experience but boy do I fart if I consume em.

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Invisibleruawakeyet
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek] * 2
    #28011821 - 10/23/22 12:55 AM (2 years, 2 months ago)

:goodwork:

Please tell me that you joined the Shroomery because you were compelled to share your knowledge and expertise with making a quality chocolate. Either way, I'm glad you shared.

I'm definitely saving this to try soon. Except with panaeolus mushie powder. (I guess I shouldn't assume what kind you used.)

Do you know any specifics on Great Value Organic Semi-Sweet or Dark Chocolate? I've used these before, because it's one of the few chocolates I could find that doesn't use soybean oil.

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Offlineschpat
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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet] * 2
    #28012712 - 10/23/22 03:03 PM (2 years, 2 months ago)

2g into 23g of chocolate for a 25g total bar, use compound chocolate and you don't have to temper it.


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Offlinepleasuretek
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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet] * 2
    #28013370 - 10/23/22 10:15 PM (2 years, 2 months ago)

I don't prefer to eat semi sweet chocolate by itself. I am eating a tonys chocolonely bar without mushrooms right now as I type this (because I have them around the house and they are good when stoned).  I think it is important to actually enjoy the chocolate, so eat try it without mushrooms and if it is mouthwatering and tasty without bad ingredients then go for it. But the tempering remains the same, heat it to break crystals, cool it to nucleate phase 6,5,4 crystal structures, then reheat to break the phase4. I also don't put it in a fridge as the rate of cooling should be pretty slow for phase5 crystals that melt in your mouth but have that good snap.

And if you know that great value chocolate uses child slave labor, will you be ok tripping your soul out knowing that your actions cause more suffering than love... And yeah I let my old account die a few years back, was looking at chocolate gore (phase 4 and 3 crystals that melt in your hand and don't snap and won't last more than 10 seconds on your tongue)on here and wanted to share my 2cents.

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Invisibleruawakeyet
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
    #28013400 - 10/23/22 10:39 PM (2 years, 2 months ago)

If I knew that, no, I wouldn't ever buy it. I'll look for the kind you mentioned, I've just never seen it around me.

I've got to say, the mentions of gummies above have me excited to try them, and that will eliminate any guilt-tripping.

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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet] * 1
    #28013447 - 10/24/22 12:05 AM (2 years, 2 months ago)

Gummies are a fun, tasty way to indulge but they're a fickle beast. There's a lot of waste involved and getting potency dialed in can be a challenge. It seems like making a potent tea concentration is the most difficult part though


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Re: Chocolate infusion recipes? No chunks [Re: bigfootscreepyuncl]
    #28013831 - 10/24/22 10:22 AM (2 years, 2 months ago)

People are making gummies with powered mushroom fruit, just like chocolates. Unsure what adding a sawdust like substance makes the gummy look like, but it's certainly easier than attempting an extraction.


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Invisiblebakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: tedoro] * 1
    #28013837 - 10/24/22 10:27 AM (2 years, 2 months ago)

Quote:

tedoro said:
People are making gummies with powered mushroom fruit, just like chocolates. Unsure what adding a sawdust like substance makes the gummy look like, but it's certainly easier than attempting an extraction.



i disagree. water based extractions are easy, and gummies are water based


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OfflineLogicaL ChaosM
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Re: Chocolate infusion recipes? No chunks [Re: tedoro] * 1
    #28013839 - 10/24/22 10:27 AM (2 years, 2 months ago)

I once had an idea to make fruit leather using mushroom flour/powder. Havent tried it yet thou...


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Re: Chocolate infusion recipes? No chunks [Re: LogicaL Chaos] * 2
    #28013845 - 10/24/22 10:29 AM (2 years, 2 months ago)

ooo that would work


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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings]
    #28013855 - 10/24/22 10:35 AM (2 years, 2 months ago)

Can someone reference a study that shows how much loss happens with a water based extraction, because my gut says its quite a lot.

Opinions on that loss also welcome.


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Re: Chocolate infusion recipes? No chunks [Re: tedoro] * 1
    #28013858 - 10/24/22 10:39 AM (2 years, 2 months ago)

Quote:

tedoro said:
Can someone reference a study that shows how much loss happens with a water based extraction, because my gut says its quite a lot.

Opinions on that loss also welcome.



It should be minimal, yes? You do a water extraction and add citric acid. That’s mushroom tea. It retains like 99% of actives and freezes well.

All these things, gummies included, need to be stored properly. But the extraction itself is pretty complete.

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Re: Chocolate infusion recipes? No chunks [Re: Smellyhobbit] * 2
    #28013867 - 10/24/22 10:48 AM (2 years, 2 months ago)

actives are water soluble. to my knowledge, and in my albeit limited experience, grinding and boiling in water is the best extraction method. im sure there is some amount of loss in the solids that get filtered out but its minimal. i would love to be able to test everything with high accuracy but until that day all i can say is 1g eaten dry feels as strong as 1g in tea


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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings]
    #28013877 - 10/24/22 11:02 AM (2 years, 2 months ago)

I'd like to see some tests. And I think the tests are coming with the legalization in some areas. Its my understanding that the actives are no friend of water or heat. Perhaps because it isn't in them for long, helps. All the same, quickly dried fruits, stored properly would be the benchmark. Cool(not hot) and dry is key. Tea and extraction feels like the opposite.


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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28013880 - 10/24/22 11:05 AM (2 years, 2 months ago)

Moisture will degrade actives, yes. Citric acid, as far as I understand, helps stabilize psilocybin in aqueous solution. Of course it still has to be frozen. I don’t think these things keep at room temp for any amount of time.

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Re: Chocolate infusion recipes? No chunks [Re: tedoro] * 1
    #28013883 - 10/24/22 11:07 AM (2 years, 2 months ago)

yes I am not sure the losses are significant Tedoro. I can only say that is my subjective opinion. I make tea pretty much exclusively as my sole consumption method these days, it never disappoints 

In the case of extraction for further processing, perhaps people rush when concentrating the simple tea down to a more potent and manageable volume and somehow damage the product or something. Only thing I noticed is a darkening of the solution as I reduce it. It gets very dark. Sometimes forms a skin on the surface which can be scooped off easily. I go very slow with the temps on reductions and it takes a little time. I don't make gummies with that yet, just freeze the cubes, which are a little off-putting to look at as they are dark brown but once reconstituted into a fresh hot tea they go alright. I would think the darkness of the reduction would ruin gummies optically, and I know nothing about chocolate so can't talk to that

I would love to see some real science done also but all I have for now is my relatively little experience

EDIT: forgot to mention that almost every tea I make is from fresh wet fruit. I dunno if that has any bearing on the situation one way or another though

Edited by SingularFusion (10/24/22 11:10 AM)

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Invisiblebakedbeings
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Re: Chocolate infusion recipes? No chunks [Re: tedoro]
    #28013958 - 10/24/22 11:59 AM (2 years, 2 months ago)

Quote:

tedoro said:
I'd like to see some tests. And I think the tests are coming with the legalization in some areas. Its my understanding that the actives are no friend of water or heat. Perhaps because it isn't in them for long, helps. All the same, quickly dried fruits, stored properly would be the benchmark. Cool(not hot) and dry is key. Tea and extraction feels like the opposite.



time is the missing factor. no one is storing mushrooms in hot water for a year. boiling for a while doesnt seem to put a dent in potency, but to store tea long term freezing is necessary

Quote:

I go very slow with the temps on reductions and it takes a little time.



i dont see why you would want to go slow. boiling water on high heat still only gets to 100C. might as well get it over with


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OfflineSingularFusion
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Re: Chocolate infusion recipes? No chunks [Re: bakedbeings]
    #28013965 - 10/24/22 12:07 PM (2 years, 2 months ago)

Quote:

I go very slow with the temps on reductions and it takes a little time.



i dont see why you would want to go slow. boiling water on high heat still only gets to 100C. might as well get it over with




good point, perhaps that is an unnecessary step and only slowing things down :cheers:

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Offlinepleasuretek
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Re: Chocolate infusion recipes? No chunks [Re: SingularFusion] * 2
    #28015783 - 10/25/22 11:42 AM (2 years, 2 months ago)

I have had pretty good luck making gummies by making a bunch of tea, and then reduce under vacuum so heat doesn't damage the good stuff. Just ensure you have a cold trap or know you are destroying your vacuum oil with water. Can reduce 2oz of fruit to a single tray of 50 gummies. I find it interesting that the tea starts off in the vac looking normal, but there is a point when boiling it (its still room temp) that it turns dark blue.

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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
    #28015955 - 10/25/22 01:20 PM (2 years, 2 months ago)

Mind posting a link to, or explaining how you boil under vacuum?


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Offlinepleasuretek
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Re: Chocolate infusion recipes? No chunks [Re: bigfootscreepyuncl] * 4
    #28016028 - 10/25/22 02:04 PM (2 years, 2 months ago)

put in vacuum chamber, start pulling a vac, boiling point lowers. As vapor pressure deficit returns to equilibrium, you restart the vac again for a minute pulling the water vapor out, rinse and repeat.

Or just get a rotovap.

EDIT: and if you do it low$$$ way, don't just let the vacuum run and pull too deep of a vacuum or you will end up overboiling and bumping. Notice where your vac levels are when the water starts to boil and try to stay around that level. An 'inches of mercury' automotive gauge (often for AC) is enough for this, you don't need a nice vacuum sensor that reads in torr (or millitorr).

Edited by pleasuretek (10/25/22 02:13 PM)

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OfflineKROM
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek] * 2
    #28016063 - 10/25/22 02:31 PM (2 years, 2 months ago)



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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
    #28016085 - 10/25/22 02:46 PM (2 years, 2 months ago)

Quote:

pleasuretek said:
put in vacuum chamber, start pulling a vac, boiling point lowers. As vapor pressure deficit returns to equilibrium, you restart the vac again for a minute pulling the water vapor out, rinse and repeat.

Or just get a rotovap.

EDIT: and if you do it low$$$ way, don't just let the vacuum run and pull too deep of a vacuum or you will end up overboiling and bumping. Notice where your vac levels are when the water starts to boil and try to stay around that level. An 'inches of mercury' automotive gauge (often for AC) is enough for this, you don't need a nice vacuum sensor that reads in torr (or millitorr).





Thanks for that explanation, even though it was all way over my head lol. I'll stick to chocolates :smile:


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OfflineBenderr
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Re: Chocolate infusion recipes? No chunks [Re: pleasuretek]
    #28018202 - 10/26/22 07:11 PM (2 years, 2 months ago)

I’m willing to push the envelope with ya, that sounds fun to do.
I want to get a chem set for Christmas, I want to see the blue.



This thread is doing okay:vibin:
Hot water under a boil pushes out oxygen when you see the “waves” in it simmer up.

You can scorch your tea an damage it if the water runs to low an heat to high.

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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28018262 - 10/26/22 07:38 PM (2 years, 2 months ago)

Quote:

Benderr said:
Hot water under a boil pushes out oxygen when you see the “waves” in it simmer up.




I'm not following. Are you talking about the bubbles? That is water vapor. Boiling water creates steam, and steam will actually push air out of the container. No air, no oxygen. It takes electrolysis to break water down to oxygen and hydrogen, not boiling.

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Re: Chocolate infusion recipes? No chunks [Re: Benderr] * 1
    #28018264 - 10/26/22 07:40 PM (2 years, 2 months ago)

I think you mean water vapour, not oxygen.

Edit: woah, my man beat me to it.


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Edited by KROM (10/26/22 07:50 PM)

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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet] * 1
    #28018291 - 10/26/22 07:51 PM (2 years, 2 months ago)

No lol your over thinking it, the dissolved oxygen.

Cold water carries dissolved oxygen a lot better than hot.

Keeping it at temp should preserve it as long as needed for extract. I make some womper tea I tell you what.

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Re: Chocolate infusion recipes? No chunks [Re: Benderr]
    #28018337 - 10/26/22 08:25 PM (2 years, 2 months ago)

Ok, I follow now. I misunderstood. The temperature definitely is important to watch.

Womper tea, heck yeah! I'm going to try and do the same!

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Re: Chocolate infusion recipes? No chunks [Re: ruawakeyet] * 1
    #28018356 - 10/26/22 08:38 PM (2 years, 2 months ago)

I brew it so thick it’s like butt lube or drool (same thing :lol: )it’s so viscous.

I do hate that slime, does anyone know remedy for that like when it gets in the back of your throat?




My chocolates didn’t temper right an got crusty so I put ‘em in the fridge.

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