PBJ Swirl Quick Chocolates

Sometimes you long for those days when you were a kid. School is almost out and it’s warm and sunny without a cloud in the sky. Running in to the kitchen to grab a quick snack, the infamous PBJ! You try to gobble it down as fast as possible to go back outside and play. Savor the nostalgia of childhood with one of these treats.

-Saucy Mama

 

Yield: 15 1-teaspoon chocolates

 

Ingredients

3.1 ounces compound white chocolate

1.1 ounces coconut oil

½ ounce creamy peanut butter

1 teaspoon of Saucier Willy’s Fig’N’Berry Simple Syrup

1/8 teaspoon Saucier Willy’s Vintage Vine Finishing Salt

 

Equipment

Spice grinder or mortar and pestle

Double boiler

Silicone mold

Silicone spatula

Candy thermometer

Confectioners funnel or spouted cup/double boiler insert

 

Optional

If you prefer more/less salty adjust the amounts of salt to suit your taste.

Sub milk or dark compound chocolate for a different flavor. Make two or more flavors, swirl them in your spouted cup with a knife or popsicle stick and pour into your mold.

Use this chocolate to dip pretzels, marshmallows, strawberries or any other delectable treat.

Medicate It

Sub the coconut oil for a high potency canna coconut oil. A prepared cannabis concentrate, i.e., distillate, can be used to medicate this recipe instead of using canna coconut oil.

Scale this recipe up or down to reach your desired potency and amount of chocolates that you would like to make in one batch.

 

How To (Make sure all equipment is completely dry before using!)

Stove Top (NO water vapor or steam should be able to get into the double boiler!)

  • Using a spice grinder, pulse the finishing salt into a fine grain.
  • Heat the water in the pan 130-150°F. Turn off the heat.
  • Add chocolate, finishing salt and coconut oil into your double boiler insert and stir with spatula frequently to assist in melting and mixing. (The water should not touch the bottom of the double boiler!)
  • Once the mixture has fully melted, check the temperature. Heat to 105-110°F.
  • Remove the insert from the pan and dry the bottom of the insert.
  • Add prepared cannabis concentrate (if using) and mix thoroughly with the spatula.
  • Let the chocolate cool and hold at 96-98°.
  • Add peanut butter and syrup; swirl with spatula until desired mixture is achieved; pour the chocolate into the mold.
  • Tap the mold onto a flat surface to release any air bubbles, place into the refrigerator for 20-25 minutes until completely cooled, promptly remove and unmold.
  • Unmold by turning over the mold and gently pressing them out.

Microwave

  • Using a spice grinder, pulse the finishing salt into a fine grain.
  • Add chocolate to a microwave safe bowl.
  • Microwave at 50% power for 60 seconds. Stir with the spatula.
  • Heat for 15-30 seconds, stirring after each heating until the chocolate is ¾ melted.
  • Once the mixture has fully melted, check the temperature. Add coconut oil, finishing salt and prepared cannabis concentrate if using when the chocolate reaches 105-110°F and mix thoroughly with the spatula.
  • Let the chocolate cool and hold at 96-98°.
  • Add peanut butter and syrup; swirl with spatula until desired mixture is achieved; pour the chocolate into the mold.
  • Tap the mold onto a flat surface to release any air bubbles, place into the refrigerator for 20-25 minutes until completely cooled, promptly remove and unmold.
  • Unmold by turning over the mold and gently pressing them out.

Storage

Store between 55-70°F. If storing in the fridge, wrap in parchment paper and then paper towel. Put in an airtight container. Chocolate is best consumed at 64-70°F. Let stand at room temperature before eating or eat cold if you like a chilly treat!

HEMP CBG TINCTURE CANNABIGEROL

(click to purchase)