Sauced Up Quick Chocolates

Who doesn’t love a melt in your mouth piece of chocolate? In our household dark chocolate is the favorite. With this recipe you could have a sinfully satisfying treat in 45 minutes or less!

-Saucy Mama

Yield: 15 1-teaspoon chocolates (mold dependent)

Ingredients

3.1 ounces compound dark chocolate

1.1 ounces coconut oil

¼ teaspoon Saucier Willy’s The Smokehouse Barbeque Rub

½ teaspoon Saucier Willy’s Devil’s Blood Hot Sauce

Equipment

Double boiler

Silicone mold

Silicone spatula

Candy thermometer

Confectioners funnel or spouted cup/double boiler insert

Optional

If you prefer more/less salty or sweet adjust the amounts of seasoning and hot sauce to suit your taste.

Sub milk or white 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!)

  • Heat the water in the pan 130-150°F. Turn off the heat.
  • Add chocolate 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 seasoning, hot sauce and prepared cannabis concentrate if using and mix thoroughly with the spatula.
  • Let the chocolate cool and hold at 96-98° and pour 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

  • 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, seasoning, hot sauce 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° and pour 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!

 

Stay in touch

Email us!

willparks@saucierwilly.com

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