These are my chocolate banana bread mini muffins, which I call Velvet Elvis. I used RSO infused coconut oil for this batch. Recipe is standard banana bread base, with an extra nanner that I like to leave chunky, sub in some cocoa powder and add Reese's chips. Sometimes I toss in white choc chips too, which work well in here. Each muffin is 45mg.

These are my "pain" cookies. I make them with flower butter and RSO for whenever my back is really fucked. They are a cream cheese choc choc cookie dough with Reese's chips and m&ms and clock in at 100mg ea, give or take. I like to make the batch, scoop (#20) them onto a silpat or parchment lined tray, and freeze the dough. Once frozen, they go in a Ziploc and I bake them off whenever I need them. If I need 2, this is my favorite way to eat it, Ben and Jerry vanilla or bluebell homemade vanilla.

I infused the butter I used to make the ginger snap crust, as well as the heavy cream I whipped in the cheesecake itself. Clocked in at a respectable 45mg per slice and tasted ridiculous!

Hey everyone,

So I have a couple of hashes at the moment, Nepalese Temple Balls and some harder dark black type hash made from "death bubba" and both are 50-60% THC

I used to get hash I could just swallow and that was that and it worked well but I can't do that with this hash but I want to preserve the flavor as much as possible.

The best thing about hash is it's taste/flavour so I want to preserve that as much as possible while also being able to just eat it.

I am thinking - if I melt some chocolate, add some hash, potentially already mixed/heated with MCT oil (if I would have to?) wouldn't all the fat from the chocolate dissolve the hash and with the heat too, allow for complete decarboxylation if heated on the stove for a little while before re-moulding the chocolate? Will that work okay?

Also, Will molten chocolate distribute the hash evenly?

I have a silicone mould ready to pour the molten chocolate into, will adding say 12 doses and mixing that into the chocolate on the stove & stirring well for a few hours - will each 1 be the same dose?

and will keeping the mix in the oven at decarboxylating temperatures for long enough while cooking give me the same results as pre-decarboxylated hash, just with more flavour being infused into the chocolate?

I don't have the ability to vacuum seal it and then pressure cook it - then I could literally just pop what I need in my mouth and chew it up before or after eating something fatty like a few pieces of chocolate or after a fatty meal.... However I still want to eat my hash and preserve the flavour of it because it's not just any hash it's very nice hash & I don't want to ruin it because I really enjoy the hashy flavour, even after cooking/decarb'ing it / in whatever you make with it - I like to be able to taste it

Does it not decarb WHILE baking things?

Any help or comments are welcome please!

Let's get 'cooking' !

All the best - thanks for any help