MMJ Chocolate Syurp recipe

May 1st 2010 MMJ Recipes

Note these recipes are for cannabis extraction.

Chocolate Syrup Base                                                                   

Method one- Derived from Cannabutter/lipid extract

“This is a secondary product that is derived from he cannabis butter preparation. This recipe creates cannabis infused liquid from which you will make chocolate syrup. The chocolate syrup can be used on its own over ice cram or cake, or it can be used as a base for cocoa.

Pour boiling water to cover the pulp you put in saucepan. Bring back to a boil and then lower the heat to a low boil or simmer; cook, uncovered for another two or four hours. Uncover the pan, raise the heat to high, and boil the liquid down until the liquid is concentrated to just below the level of the pulp. Cool, and then strain the pulp through a new piece of cheesecloth as you did before. If you started with four pounds of butter when you initially made cannabis butter, you should end up with about eight cups of dark, green-brown liquid, with sediment on the bottom and a layer of cannabis butter on the top. Discard the pulp and the cheesecloth; neither should be very greasy. Pour the liquid into pint or quart jars, cool and freeze. See below for an actual syrup recipe” (1).

Method Two- Chocolate syrup Base (not a byproduct)

“You can also choose to make this base alone, not as a secondary product of cannabis butter, if you have no need for butter. (Warnings: this method yields a much more potent syrup. Be carful with dosage and start slowly).

Melt two cubes (one cup) of butter in a large crock pot. When the butter has melted, pour a few cups of boiling water. Add chopped, ground herb (bud, shake, kef or trimmings), filling the pot with the prepared cannabis to a couple of inches above the level of the herbs. Cook on high until the mixture is boiling then lower the heat to keep it simmering and cool for four to six hours. Cool strain and process exactly as described for the original base” (1).

Chocolate syrup recipe –Use for both method one & two

“Empty a quart jar (or two one pint jars) of cold chocolate syrup base into a large saucepan. Add one and one half cups of baking cocoa powder and one and one half cup of sugar. Whisk in well and cook on a burner over medium high heat, whisking or stirring constantly until the mixture reaches a boil that cannot be stirred down. Turn off the heat, and add one teaspoon of vanilla. Pour into a glass jar and refrigerate.

When you want a cup of cocoa, heat milk, soy/nut milk in the microwave or on the stove top the desired temperature. Then stir in chocolate syrup until the mixture is as “chocolatey” as you like. To be safe, tart with a fairly light cocoa, and increase the amount of syrup gradually until the desired effect has been reached. This is an excellent sleep aid, especially if soymilk is used” (1).

reference:

1-Bott, C. S. (2007). How-to marijuana: A step-by-step guide to medical marijuana. New York: iUniverse.