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Tempering Cannabis Chocolate Heath Bars

Hello I’m Chef Sky from Infuzed Cookin.   Welcome to my Colorado kitchen.

Today we are going to talk about- How to Make Infused Chocolate Bars

Here’s an easy recipe you can follow to make your own infused chocolate bars. In this video you will find out why it’s easy to make infused chocolate bars with concentrate, what you will need from your kitchen, and how to successfully make cannabis infused chocolate bars.

Thank You. Let’s get Infuzed.

Why it’s Easy to Make Infused Chocolate Bars with Concentrate

Both chocolate and cannabis have been in use since medieval times as food, stimulants, medicine, and aphrodisiacs. They make a perfect union. While enjoying a cannabis-infused chocolate bar, I fantasized about making homemade canna-infused chocolate bars at home. I loved the idea of combining my two all-time favorites, making chocolate bars with a cannabis dosage customized to my needs. Great, isn’t it?

What You Will Need to Make Cannabis Infused Chocolate Bars

Kitchen Items:

1 double boiler

Silicone Spatula

Measuring cup & teaspoon

Silicone mold for bars x4

Instant-Read Thermometer


Decarboxylated cannabis concentrate 1 gram

Real milk chocolate 16 ounces

Heath Toffee chips

Chef’s Note:  Feel free to stir in nuts or other extras such as raspberries or coconut shavings, etc. after the chocolate has been tempered and ready to pour into the molds.

How to Make Cannabis Infused Chocolate Bars

(Melt a Tablespoon of Coco Butter and add the concentrate then mix well)

1. Melt chocolate, once the chocolate starts to melt add the coco butter, concentrate and temper using the seeding method.

2. Place 2/3 of the chocolate to be tempered in double boiler.

3. Melt the chocolate over simmering water with the water not touching the bottom of the bowl containing the chocolate.

4. When chocolate is melted to 118°F for dark chocolate, or 115°F for milk or white chocolate, immediately remove from the heat. Dry the bottom of the bowl with a towel.

5. Add the remaining 1/3 chocolate into the bowl. Use a dry rubber spatula to stir and cool down the chocolate until completely smooth and slightly thickened, this is called “seeding”. Be careful not to stir in air bubbles.

6. Check the temperature of the chocolate with an instant-read thermometer. When working with the chocolate, the temperature must stay below 90°F for dark chocolate and 87°F for milk or white chocolate.

7. Add the warmed cannabis concentrate, continuing to stir gently.

8. Add any other extracts like almond, rum, butter, cherry, etc., and continue to stir gently.

9. Mix until chocolate is of smooth and silky consistency.

10. Pour the chocolate into your silicon bar molds.

11. Shake or tap the molds to ensure that any air bubbles surface and dissipate.

12. Add the Heath Toffee chips over the poured chocolate in the molds.

13. Leave the chocolate in their molds for about two hours until the chocolate hardens.

14. Pop the infused chocolate out of their molds and enjoy!

Fact: Do not allow any water into the melted chocolate or it will seize up and become clumpy.

Chefs Notes: It’s best to cool the finished chocolate products in a room at 65ºF or below, temperatures higher than 75ºF will take longer to harden.

Note: Use a dropper full of coco butter to bind and thin the cannabis concentrate.

Final Note: Use a THC/CBD calculator and enter your numbers. Keep tract of these numbers and always label your final product so you are aware of how much you are taking per dose.

Thank you and Happy Infusing…………

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