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Cannabis chocolate (weed chocolate) is delicious and easy to make. This cannabis chocolate recipe uses 3 ingredients and takes just minutes to whip up if you already have cannabutter. There is an alternative method using cocoa butter as well.

Read on for cooking tips, serving suggestion and how to change the potency of this recipe. I initially shared this quick and easy cannabis chocolate recipe using cannabutter, then I added an alternative method for those who want to make real cannabis chocolate using cocoa butter. Watch the video below for how to make both ways and a side-by-side comparison.

Cannabis Chocolate Ingredients

This recipe uses only 3 ingredients.

Cannabutter
Cocoa Powder
Powdered Sugar (Confectioners’ Sugar)

Do I Have to Use Powdered Sugar?

I used powdered sugar in this recipe, because it can easily mix and dissolve into the liquid butter. I don’t recommend sugar with larger crystals as they won’t combine well when you make the chocolate sauce. If you don’t have powdered sugar, you can finely grind your regular sugar in a coffee grinder.

Adjusting Potency of the Cannabis Chocolate Recipe

The potency of this weed chocolate is determined by the strength of the cannabutter. I use a homemade cannabutter that is suitable for making low-dose edibles. Keep in mind, there is no way to measure the THC and CBD amount in homemade cannabis products.

If you would like to change the potency of this chocolate, you can do so by increasing or decreasing the cannabis-to-butter ratio in the cannabutter recipe. For example, to double the potency of this chocolate, you will need to double the potency of the cannabutter, which means using 1/2 cup cannabis instead of 1/4 cup cannabis called for in that recipe.

Yield and Serving Suggestion

This cannabis chocolate recipe makes one full chocolate bar (I use the break-apart chocolate mold from this set). If you would like to make more bars, simply multiply the ingredient amounts in the recipe.

1 bar of this cannabis chocolate contains 24 squares, each weighs roughly 4 grams. If you are eating this for the first time for therapeutic purpose, I recommend starting with 1 square. When it comes to edibles, it takes 1 to 3 hours for the effects to kick in, depending on if you ate on an empty stomach or after a meal. Because of the delay of experience, it’s very easy to over-consume edibles. Duh, who wouldn’t for yummy chocolates? I highly recommend waiting the duration before eating more, to avoid unpleasant adverse effects.

If you have a higher tolerance level, or using it for recreational purpose, you can experiment and gradually increase your consumption. I recommend eating between 1 and 8 squares of this cannabis chocolate depending on your needs.

How to Store Cannabutter Weed Chocolate

The kind of chocolate you buy from stores are made from cocoa butter. Cocoa butter stays hard at room temperature, unlike regular butter. When I initially made my weed chocolate, I used cannabutter, which is made from regular butter.

Why did I use cannabutter (regular butter) in this chocolate but not cocoa butter? Simply because I have cannabutter available. Cannabutter is pretty versatile to use in all sort of recipes, just like how you would use regular butter, so I have it readily on hand.

That said, if you store this cannabutter chocolate at room temperature, it will soften into a play dough. That will not be as pleasant to eat, nor will it be easy to keep track of the serving size and dosage. I recommend storing the chocolate in the fridge for up to 2 months, or in the freezer for up to 6 months.

Making Cannabis Chocolate with Cocoa Butter (Alternative Method)

Eventually I remade this recipe with cocoa butter instead, so that I could have real cannabis chocolates that stay firm in room temperature. You will be able to see the whole process and side-by-side comparison in the video.

Infusing Cocoa Butter

To make the cocoa butter weed chocolate, first you will need to infuse the cocoa butter with Cannabis. I used the same steps and ingredient amounts in the cannabutter recipe, but replace the dairy butter with cocoa butter instead.

Tempering Chocolate

When using cocoa butter in this recipe, you will need to temper the chocolate in order to produce a smooth, shiny and snap-able chocolate that is solid in room temperature but melts in your mouth.

Here is how I temper mine.

First I start the chocolate mixture in a temperature above 45℃. As you can see in the video, my infused cocoa butter came out of the instant pot, I just let the mixture cool down naturally. If you are working with a mixture from a lower temperature, you will need to warm it up over a double boiler to between 45℃ and 50℃. At over 45℃, all the cocoa butter crystals are melted.

Then pour about 2/3 of the mixture into a chilled bowl and continue stirring. Use a thermometer to check the temperature continuously, until the chocolate mixture reaches about 27℃. This temperature promotes a fast formation of the form V cocoa butter crystals, which is the kind that gives chocolate those desirable features.

At this point, add the other 1/3 of the mixture back to the bowl to raise the temperature slightly to about 31 to 32 degrees. This re-raising of the temperature will melt away any form IV cocoa butter crystals that may have formed and leave only the desirable form V crystals.

Pour the chocolate mixture into a mold, let it naturally cool down in room temperature to produce perfectly tempered chocolate.

If you fail at tempering the chocolate, it’s not a waste, you can always melt them again and repeat the process.

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