To what extent does fat content of the chocolate affect potency testing in your experience? We had issues with tests of fancy melting chocolate (high fat presumably) coming back significantly lower potency than they should have been. Was eventually resolved by extracting a fraction of the total chocolate for analysis. Basically the large the mass of chocolate extracted for analysis, the lower the potency. No such issues when using lower grade chocolate.
The first few tests I did in 2018 came back 25% lower than expected. This was constant. Work with a lab that has experience with chocolate.
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I worked with the lab we used to develop a method. They had no issues with other chocolate companies who I think used chocolate liqueur. My theory is that the fat in high quality chocolate obscures potency results and am wondering if anyone else has dealt with similar issues. Seems youāve observed this as well.
From my experience its all about the fat content in the chocolate and how you mix in the THC. I always recommend infusing cocobutter then adding it to your āpure chocolateā and allowing it to mix for an extended period of time. Dark chocolate is harder to get accurate compared to white or milk chocolate.
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Hi all. Im a newbie too. Nice to be a part of this community!
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If it had to do with high fat content, then wouldnāt you see the same issue when infusing butters and coconut oil? Seems like it must be something else.
@Thechocolatier Where do you get your molds from ?
Hey brotha. I dig ur work. If u ever really wana make the move to Cali or visit. Iād love to have u on my team. Ur skill set is artistic. Keep it up.
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