Rosin-Infused Chocolate Recipe by Hashtek Stefano

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

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

1. In a small pot, melt the cacao butter and butter together on low heat.

Step 2: Heat the Cream

1. In a larger pot (your main mixing pot), heat the heavy cream on medium heat until it reaches a boil.
2. Add the soy lecithin while the cream is simmering.
3. Once boiling, remove from heat. No more heat will be applied after this step.

Step 3: Incorporate the Chocolate & Rosin

1. Slowly add semi-sweet milk chocolate a handful at a time, stirring continuously.
2. 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.
3. Add the vanilla extract and the remaining chocolate.
4. Gradually pour in the melted butter, whisking constantly to maintain a smooth consistency.

Step 4: Fill the Molds

1. 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.
2. Place the molds in the fridge for at least 2 hours to allow the chocolates to set.

Step 5: Create the Chocolate Shell

1. Melt the dark chocolate in a double boiler.
2. Spoon the dark chocolate over the set chocolates, ensuring an even coating to form a shell.

Step 6: Add the White Chocolate Drizzle & Toppings

1. Melt the white chocolate in a double boiler, heating it hotter than usual so it drizzles smoothly.
2. Use a spoon to drizzle thin white chocolate lines over the chocolates for an elegant, professional look.
3. 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

1. 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!

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