Hashtek Stefano brings us this luxurious rosin-infused chocolate recipe, perfect for anyone looking to create high-quality edibles at home. This recipe is designed to balance flavor and potency, with a special calculator available to help you determine the precise ingredient ratios for your base chocolate.
Ingredients
Base Chocolate (use Calculator below for quantities)
- Cacao Butter
- Heavy Cream
- Semi-Sweet Milk Chocolate Callets
- Soy Lecithin
- Grand Marnier (Optional) – Adds a citrusy depth, ideal for masking rosin flavor if needed.
- Vanilla Extract – Added after the rosin.
- Rosin
Shell & Drizzle
- Dark Chocolate (for the outer shell)
- White Chocolate (for drizzling)
Ingredient Quantity Calculator
Hashtek calculator
Rosin Chocolates
Scale the ingredient quantities to the selected mold and batch size.
- Total batch size
- 420 g
- Unsalted butter
- 32.8 g
- Cocoa butter
- 32.8 g
- Heavy cream
- 115.9 g
- Semi-sweet milk chocolate
- 229.8 g
- Vanilla extract
- 5.72 g
- Total decarbed rosin
- 2 g
- Total liquid lecithin
- 0.965 g
Estimated potency assumes the entered percentage is decarboxylated total THC, the mixture is perfectly uniform, and the full listed batch fills the requested molds. Home results vary: mix thoroughly, verify the finished yield, start low, and use laboratory testing when exact potency matters.
Tools Needed
- 2x Pots (small and large)
- Silicone Mold
- Silicone Spatula
- Scale
- Whisk
- Baking Sheet
- Wire Baking Sheet Cooling Rack
- Parchment Paper
- 2x Double Boilers (or bowls placed in pots of boiling water)
Instructions
Step 1: Melt the Butters
- In a small pot, melt the cacao butter and butter together on low heat.
Step 2: Heat the Cream
- In a larger pot (your main mixing pot), heat the heavy cream on medium heat until it reaches a boil.
- Add the soy lecithin while the cream is simmering.
- Once boiling, remove from heat. No more heat will be applied after this step.
Step 3: Incorporate the Chocolate & Rosin
- Slowly add semi-sweet milk chocolate a handful at a time, stirring continuously.
- Halfway through adding the chocolate, mix in the rosin and Grand Marnier (if using). The liquor is optional but can help mask the rosin taste in lower-quality extractions.
- Add the vanilla extract and the remaining chocolate.
- Gradually pour in the melted butter, whisking constantly to maintain a smooth consistency.
Step 4: Fill the Molds
- Pour the chocolate mixture into molds. Use a flood-and-scrape technique similar to gummy making. Unlike gummies, end trails are less of a concern since chocolates will be encapsulated in the next step.
- Place the molds in the fridge for at least 2 hours to allow the chocolates to set.
Step 5: Create the Chocolate Shell
- Melt the dark chocolate in a double boiler.
- Spoon the dark chocolate over the set chocolates, ensuring an even coating to form a shell.
Step 6: Add the White Chocolate Drizzle & Toppings
- Melt the white chocolate in a double boiler, heating it hotter than usual so it drizzles smoothly.
- Use a spoon to drizzle thin white chocolate lines over the chocolates for an elegant, professional look.
- Optionally, sprinkle chopped nuts, caramel, crushed cookies, freeze-dried fruit, or sea salt flakes over the drizzle for added texture and flavor.
Step 7: Storage
- Store finished chocolates in an airtight container in the fridge to maintain freshness.
This method ensures a smooth texture, rich flavor, and a perfect balance of potency and aesthetics. Enjoy your rosin-infused chocolates and share your creations with fellow hash enthusiasts!
