Trippy Kitchen: The Black Book of Infused Chocolates

Introduction: Why Chocolate Became My Alchemy

Chocolate has always been more than dessert. It is medicine, memory, and art. After my accident, I discovered THC and cacao together could be both healer and muse. This guide is not just recipes—it is the hidden playbook of how to make infused chocolates at home with professional results. Whether you want to master glossy domes, silky truffles, Rice Krispy treats, Snickers-style bars, or a marshmallow fudge brownie, this is your map. It includes exact dosing methods, the science of tempering, and the quick-fix solutions pros use to rescue broken ganache or seized chocolate.

Dosing Without Fear

Every infused product begins with math. If your THC distillate has a potency of 90 percent, that means 900 mg THC per gram. To calculate dose per piece:

1. Decide your target mg per piece.

2. Multiply target mg by number of pieces to get the total THC needed.

3. Divide that total by potency per gram to get the weight of distillate.

Example: 20 pieces at 10 mg each = 200 mg total. Distillate at 90 percent = 900 mg THC per gram. 200 ÷ 900 = 0.22 grams distillate.

Write this on a “fridge note” for each batch. It saves confusion later.

Chocolate Tempering: The Foundation of Snap and Shine

Tempering is the process of creating stable cocoa butter crystals. Without it, chocolate looks dull, streaked, and crumbles. With it, chocolate shines, snaps, and melts perfectly on the tongue.

1. Melt chocolate to 113°F (45°C).

2. Cool to 95°F (35°C).

3. Seed with tempered chocolate or use a marble slab to encourage crystal formation.

4. Maintain between 88–90°F (31–32°C) for dark chocolate, slightly lower for milk or white.

Pro tip: keep molds warm with a heating pad or hair dryer to avoid false cooling.

The Recipes

Infused Domes

Ingredients:

• 300 g dark couverture chocolate (60–70 percent)

• 0.25 g THC distillate (adjust per dosing calculation)

• 2 tbsp cocoa butter, colored or plain

• Optional: metallic cocoa powder for decoration

Method:

1. Temper the chocolate as described above.

2. Paint the inside of polycarbonate dome molds with colored cocoa butter for design. Allow to set.

3. Mix the distillate into 30 g melted chocolate to create a master infusion. This ensures even distribution.

4. Combine the infused chocolate back into the tempered batch. Stir gently.

5. Cast shells by filling molds completely, then inverting to leave a thin layer. Let set.

6. Pipe desired ganache or filling into shells, leaving headspace.

7. Cap with tempered chocolate. Chill 15 minutes and release from molds.

Classic Truffles

Ingredients:

• 200 g dark chocolate, chopped

• 100 ml heavy cream

• 30 g infused butter or coconut oil (dosed per batch)

• Flavoring options: zest of one orange, 1 tsp espresso, 1 tbsp liquor, 1 tsp saffron threads

Method:

1. Heat cream until just simmering. Pour over chocolate and infused butter.

2. Let sit 1 minute, then whisk to emulsify. This is ganache.

3. If broken (oily separation), microwave 10 seconds and whisk again, or add 1 tsp warm milk to restore.

4. Chill until firm.

5. Scoop and roll into balls. Coat in cocoa powder, chopped nuts, or dip in tempered chocolate.

Infused Rice Krispy Treats

Ingredients:

• 200 g marshmallows

• 60 g infused butter (dosed per batch)

• 120 g Rice Krispies cereal

• 200 g dark chocolate for topping

Method:

1. Melt marshmallows and infused butter together until smooth.

2. Remove from heat and fold in cereal quickly.

3. Press into lined tray.

4. Pour tempered chocolate over top for a finished layer.

5. Chill and cut into bars.

Snickers-Style Bars

Ingredients:

• Nougat layer: 200 g sugar, 60 ml water, 2 egg whites, 2 tbsp honey

• Caramel layer: 200 g sugar, 100 ml cream, 50 g infused butter

• 150 g roasted peanuts

• 400 g dark chocolate for enrobing

Method:

1. Make nougat: cook sugar and water to 250°F (firm ball). Whip egg whites until soft peaks, pour in hot syrup while whisking, then fold in honey. Spread in lined tray.

2. Caramel: cook sugar to amber, add cream and infused butter carefully. Cool slightly, then pour over nougat.

3. Sprinkle peanuts over caramel. Let set firm.

4. Cut into bars. Dip in tempered chocolate for full coating.

Marshmallow Fudge Brownies

Ingredients:

• 200 g dark chocolate, melted

• 150 g butter (infused per batch)

• 200 g sugar

• 3 eggs

• 80 g flour

• 2 tbsp cocoa powder

• 150 g marshmallows

Method:

1. Melt chocolate and butter together. Whisk in sugar, then eggs one at a time.

2. Fold in flour and cocoa powder.

3. Pour into lined baking tray.

4. Bake at 350°F for 20 minutes. Scatter marshmallows on top.

5. Bake another 10–15 minutes until marshmallows melt and caramelize.

The Quick Fix Guide

• Broken Ganache: Add 1 tsp warm milk or use immersion blender to re-emulsify.

• Seized Chocolate: Add 1 tbsp warm cocoa butter, stir gently until smooth.

• Grainy Caramel: Add a drop of lemon juice or corn syrup to prevent crystallization.

• Lost Temper: Re-melt to 113°F, re-seed, and try again.

• Overdosed Batch: Melt down and add plain chocolate to dilute potency.

Flavor and Function Pairings

• Maca and ginseng with cacao for aphrodisiac effects.

• Coffee and cocoa butter for brain fuel.

• Fig and passionfruit for fertility and indulgence.

• Saffron and orange zest for mood elevation.

• Cacao itself contains anandamide, the “bliss molecule,” which synergizes with THC.

Closing

These recipes are more than sweets—they are blueprints for edible alchemy. You now know how to temper chocolate like a professional, calculate THC dosing with confidence, rescue a broken ganache, and build luxury candies in your own kitchen. This is the Trippy Kitchen approach: turning medicine into art, and chocolate into legacy.