Short answer: decarboxylate your flower, infuse it into a fat, do the dose math, then melt and temper good chocolate and pour it into molds. That's the whole thing. The chocolate is the easy part. The decarb is where most batches go sideways.

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You already know how to melt chocolate. What you're adding is decarboxylation, infusion, and a little arithmetic.

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Step 1: Decarb the flower

Raw cannabis won't get you high. THCA has to shed a carboxyl group and become THC, and heat does that. Skip this and you've made expensive candy.

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Break the flower into pea-sized pieces, spread them on parchment on a sheet pan, and bake at 240°F for 35 to 45 minutes, stirring once at the halfway point. You want a toasted, nutty smell. Still grassy means more time. Burnt means you've pushed THC into CBN, which lands sedating instead of bright.

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Ovens lie. Put a standalone thermometer inside and trust it over the dial.

Step 2: Infuse a fat

THC is fat-soluble, so it needs a carrier. Coconut oil, clarified butter, or MCT oil all work. Cocoa butter works too, but it's fussy.

Use about 1/2 cup of fat per 7 to 10 grams of decarbed flower. Add a teaspoon of sunflower lecithin. It helps the fat hold more cannabinoids and makes the bars hit more consistently.

Combine everything in a mason jar, set the jar in a pot of water, and hold it at 160 to 180°F for two to three hours. Stir every 30 minutes. A sous vide circulator makes this nearly foolproof. Don't let it boil.

Strain through cheesecloth, squeeze it out, and refrigerate the oil. It keeps for months.

Step 3: Do the dose math before anything melts

This is the part people skip and regret.

  1. Grams of flower × 1000 × THC percentage = total milligrams. So 7 g of 18% flower is 1,260 mg.
  2. Assume you recover about 80%. That leaves roughly 1,000 mg in the oil.
  3. Divide by how many bars you're making. A 10-piece mold means about 100 mg per piece.

Now cut that down. Most people want 5 to 10 mg per serving. At 100 mg a square, you'd have to score each piece into ten. Use less flower or more chocolate instead.

Step 4: Melt and temper

Chop 12 ounces of good chocolate fine. Melt two-thirds of it over a double boiler to 115°F. Pull it off the heat and stir in the remaining third, the seed, until the whole bowl drops to 88 to 90°F for dark chocolate or 86 to 88°F for milk. That's tempering, and it's what gives you snap and shine instead of a dull, streaky bar.

One drop of water will seize the bowl. Dry tools only.

Whisk in your infused oil once the chocolate is at tempering temperature. Adding it earlier can throw off the temper.

Step 5: Pour and set

Pour into silicone molds, tap the mold on the counter to release bubbles, and chill for 20 to 30 minutes. Pop the bars out, wrap each one in foil, and store in the fridge. Freezer for longer storage.

Homemade bars are softer than commercial ones because the added oil lowers the melting point. Expect them to go soft fast in a warm room.

Mistakes worth avoiding

Before you eat one

Edibles take 30 to 120 minutes to come on, and the peak lands later than most people expect. Start with 5 mg and wait two hours before deciding anything. Label the bars, keep them away from kids and pets, and only make them where it's legal to do so.