100g cannabis-infused coconut oil (Dilute the infused coconut oil with normal virgin coconut oil for a more mild effect. 50/50 is a good starting point.)
75g cocoa powder
50g maple syrup (Substitute pure honey for the maple syrup if that's easier to get where you live.)
5g vanilla extract
5g sunflower lecithin

Line a 20cm by 20cm cake pan with aluminum foil. Melt the coconut oil on low heat in a saucepan (preferably one with a spout). When the oil is completely liquid, add the other ingredients together and keep on low heat. Mix very thoroughly.

When the melted chocolate is completely smooth, pour it into the cake pan and level it. Put it in a freezer immediately and keep it there. It will keep for at least several weeks, probably longer.

[–] Bureaucrat@hexbear.net 7 points 3 days ago (1 children)

Can I use olive oil I've used in foodplay with my partner? I hate letting things go to waste

[–] someone@hexbear.net 3 points 3 days ago

Olive oil would work fine for the infusion process according to a recipe guide put out by the company I bought my infusing machine and decarb box kit from. I swear I don't work for them, I just like having a machine do the work instead of spending an entire day in the kitchen monitoring the process myself.

I've never tried it so I have no idea what the taste would be like in chocolate edibles. I usually do refined coconut oil for infusing and virgin coconut oil for diluting. But from a bit of googling it looks like a lot of chocolatiers like using olive oil.

[–] tombruzzo@hexbear.net 4 points 3 days ago

I'm sorry, the feds will be able to trace you from the maple syrup alone. It's too late for you now, comrade

[–] Lyudmila@hexbear.net 3 points 3 days ago (1 children)

Any thoughts on the seasonal addition of peppermint to grant +1d4 on all Festiveness rolls?

[–] someone@hexbear.net 3 points 3 days ago

Oh, that is a fun idea. I'm going to do that.