Prepare for an exquisite experience as we transform humble ingredients into a cannabis-infused masterpiece. This isn't just ice cream; it's a meticulously crafted Crème Anglaise delight, infused with the potent allure of live rosin terp caviar and the sweet embrace of honey. Elevate your dessert game to an art form!

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production, camera, chef @Krazz_chef  

Music - ce Cream Truck Song Trap Remix (Prod. ColorLess)

Live Rosin Terp Caviar Infused Crème Anglaise Ice Cream

(Ice Cream Maker Required)

Yields: Approx. 1 quart (4-6 servings)

Potency: Variable (dependant on rosin)

Important Considerations:

Decarboxylation: Live rosin usually needs to be decarbed (200-240°F for 25-40 min) for psychoactive effects.

Potency Calculation: Know your rosin's THC/CBD %. Start with a low dose (5-10mg THC/serving) and be patient.

Tempering Eggs: Crucial for a smooth crème anglaise; avoid scrambling.

Chilling Time: Base needs thorough chilling (ideally overnight) before churning.

Ingredients:

Cannabis Infusion:

Decarbed Live Rosin Terp Caviar (e.g., 0.1-0.5g)

1-2 tbsp honey

1/2 - 1 tsp powdered soy lecithin

1-2 tbsp vegetable glycerin (optional)

Crème Anglaise Base:

2 cups heavy whipping cream

1 cup whole milk

1/2 cup granulated sugar

6 large egg yolks

1 tbsp vanilla extract (or 1 vanilla bean)

Pinch of salt

Equipment: Small/medium saucepans, whisk, sieve, spatula, ice bath, bowls, ice cream maker.

Instructions:

Decarb Rosin: (If needed) Heat rosin in an airtight container at 220-240°F (104-115°C) for 25-40 min until bubbling subsides. Cool.

Prepare Cannabis Infusion: Gently warm decarbed rosin, honey, and optional glycerin in a small pan over low heat. Stir until rosin dissolves. Remove from heat, then gradually whisk in powdered soy lecithin until smooth and emulsified use an immersion blender for 1 min if desired. Set aside.

Prepare Crème Anglaise Base:

Heat cream, milk, and half the sugar and vanilla bean if using in a saucepan until simmering gently. Remove from heat.

Whisk egg yolks with remaining sugar in a large bowl until pale.

Temper Eggs: Slowly drizzle 1/2 cup hot cream mixture into egg yolks, whisking constantly. Pour tempered yolks back into the saucepan with remaining hot cream, whisking.

Cook Crème Anglaise: Return to medium-low heat. Stir constantly until mixture thickens coats back of spoon, 170-175°F/77-79°C. Do not boil. Remove, stir in vanilla extract (if not using bean) and salt.

Infuse Base: While warm, add the prepared cannabis infusion to the crème anglaise. Whisk thoroughly for several minutes to ensure even distribution.

Chill Base: Strain infused crème anglaise through a fine-mesh sieve into a bowl set over an ice bath. Stir until completely chilled 70°F/21°C. Cover surface with plastic wrap and refrigerate 4+ hours, ideally overnight.

Churn Ice Cream: Pour chilled base into your ice cream maker. Churn per manufacturer's instructions (20-30 min) until soft-serve consistency.

Freeze for Hardening: Transfer to an airtight freezer-safe container. Press parchment/plastic wrap onto surface. Freeze 2-4 hours until firm.

Serving & Storage: Soften slightly before scooping. Stores in freezer for 2-3 weeks.

#CannabisCuisine #InfusedIceCream #LiveRosin #TerpCaviar #GourmetEdibles #KrazzChefCreations #CrèmeAnglaise #ElevatedDessert #EdibleArt #HoneyInfused #LecithinMagic #HomemadeTreats #CannabisChef #BCBud #DessertGoals

Dosage Instructions

1. Determine Total Batch Potency

Because Live Rosin Terp Caviar is high in THCA, you must account for the conversion factor during decarboxylation to determine your active THC content.

Formula:

$$Total \text{ } mg \text{ } THC = (\text{Weight of Rosin in mg}) \times (\text{THC Percentage}) \times 0.877$$

2. Practical Example

If you use 0.5g (500 mg) of Live Rosin at 75% THC:

• Total Potency: $500 \text{ mg} \times 0.75 \times 0.877 \approx 329 \text{ mg}$ total active THC.

• Per Serving: If the batch yields 6 servings, $329 \text{ mg} / 6 \approx 54.8 \text{ mg}$ per serving.

3. Integration Instructions

• Emulsification: You are combining a concentrated oil-based infusion into a dairy-based custard. After adding the cannabis infusion to the warm Crème Anglaise, use an immersion blender for 60 seconds. This is critical to ensure the lecithin binds the cannabis fats to the dairy fats, preventing separation during the churning process.

• Thermal Protection: Add the cannabis infusion to the Crème Anglaise after removing it from the heat but while it is still warm. This protects the delicate terpene profile of the Live Rosin while ensuring the mixture is fluid enough to whisk effectively.

• Even Distribution: Crème Anglaise is thick; whisk continuously for 2–3 minutes after adding the infusion to ensure every part of the custard is equally potent before moving to the cooling/chilling stage.

Tips for Consistency

• The Churning Factor: The ice cream maker provides one final round of mechanical mixing. If your base is properly emulsified, the final churn will guarantee a perfectly consistent dose in every scoop.

• Labeling: Since this is a frozen dessert that may stay in the freezer for 2–3 weeks, clearly label the container with the date and the mg per serving to ensure guests are aware of the potency.

Please check out the edible calculator tab to dose correctly for your specific batch size and desired strength.

Use edible calculator to  calculate dose

Crispy, Infused Churros: Your Next Dessert Obsession! 🔥

Follow @krazz_chef for more culinary adventures and elevated treats!

Camera production and chef @krazz_chef 

MUSIC- Sport Mexican Latin Trap by Infraction [No Copyright Music] / Mexico Beat

🤔 I'm fried golden, dusted with bliss, a sweet spiral with a secret kiss. What am I? 🤔

Infused Churros (Dough)

Ingredients:

1 cup (250ml) water

2 tablespoons granulated sugar (for dough)

Pinch of salt

Choose ONE of the following for infusion:

1/3 cup Cannabis-Infused Coconut Oil

2 tablespoons Concentrate-Infused MCT Oil

(If using the 2 tablespoons of Concentrate-Infused MCT Oil, you will need to supplement with an additional 1/4 cup + 2 tablespoons of regular coconut oil or butter to reach the total fat content needed for the churro dough consistency.)

1 cup (125g) all-purpose flour

1 large egg

Vegetable oil or canola oil, for frying

For Cinnamon Sugar Coating:

1/2 cup (100g) granulated sugar

1 teaspoon ground cinnamon

Equipment:

Medium saucepan

Piping bag with a large star tip (like Ateco 827 or 829)

Deep pot or Dutch oven for frying

Slotted spoon or spider

Paper towel-lined plate

Instructions:

Make the Dough: In a medium saucepan, combine water, 2 tablespoons sugar, salt, and your chosen infused oil (plus any supplemental regular oil/butter if you are using the MCT oil option). Bring to a simmer  over medium heat.

Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

Transfer the dough to a bowl and let it cool for 5-10 minutes. It should still be warm but not hot enough to cook the egg.

Add the egg to the cooled dough. Mix vigorously (you can use a stand mixer with a paddle attachment for ease) until the egg is fully incorporated and the dough is smooth and uniform. This may take a few minutes and look like it won't come together at first, but keep mixing.

Prepare for Frying: In a deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature; maintaining a consistent temperature is key for evenly cooked churros.

Pipe and Fry: Fill a piping bag fitted with a large star tip with the churro dough. Carefully pipe 4-6 inch strips of dough directly into the hot oil. Do not overcrowd the pot; fry in batches. Use kitchen shears or a knife to cut the dough from the piping bag.

Fry for 2-4 minutes per side, or until golden brown and cooked through. They should be crisp on the outside.

Drain and Coat: Using a slotted spoon or spider, transfer the fried churros to a paper towel-lined plate to drain excess oil.

In a shallow dish, combine the 1/2 cup sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.

For the recipe to make your Cannabis-Infused Coconut Oil or Concentrate-Infused MCT Oil, please visit my YouTube channel: @krazz_chef

churro Dosage Calculation Example

If your recipe calls for 30 ml of your master infusion and you yield 20 churros, follow this calculation:

• Step 1 (Total Batch Potency): 30 ml × 10 mg/ml = 300 mg of total THC in the batch.

• Step 2 (Dose per Serving): 300 mg ÷ 20 servings = 15 mg per churro.

Pro-Tips for Consistency

• The "2 Gram" Standard: Since your master infusion is formulated at 10 mg/ml, always track your extraction efficiency to ensure that specific potency remains accurate throughout the infusion process.

• Batch Yield: Track your final yield numbers strictly. If your recipe yield changes—for example, from 20 pieces to 25—you must recalculate the dose per serving to maintain your 15 mg target.

• Rounding: Always round down to the nearest whole number for your labels to ensure consumer safety and regulatory compliance.

use edible calctor to dose correctly 

Contamination: The frying oil will become saturated with cannabinoids. Do not reuse this frying oil for other cooking. Discard the oil responsibly after use to avoid cross-contamination and ensure safety 

#InfusedChurros #ChurroRecipe #EdibleDelights #SweetTreats #HomemadeChurros #DessertGoals #CinnamonSugar #BakingWithLove #RecipeShare #GourmetEdibles #CannaCuisine #KrazzChef

#Foodie #DessertLover #HomeCooking #RecipeOfTheDay #Delicious #SweetTooth #Foodstagram #InstaFood #Yummy #MustTry #FoodTrend #ViralFood #TreatYourself #ComfortFood #SnackAttack #PartyFood #BakeFromScratch  #foodie #diy #recipe #foodie 

Crispy, Infused Churros: Your Next Dessert Obsession! 🔥

Follow @krazz_chef for more culinary adventures and elevated treats!

Camera production and chef @krazz_chef 

MUSIC- Sport Mexican Latin Trap by Infraction [No Copyright Music] / Mexico Beat

🤔 I'm fried golden, dusted with bliss, a sweet spiral with a secret kiss. What am I? 🤔

Infused Churros (Dough)

Ingredients:

1 cup (250ml) water

2 tablespoons granulated sugar (for dough)

Pinch of salt

Choose ONE of the following for infusion:

1/3 cup Cannabis-Infused Coconut Oil

2 tablespoons Concentrate-Infused MCT Oil

(If using the 2 tablespoons of Concentrate-Infused MCT Oil, you will need to supplement with an additional 1/4 cup + 2 tablespoons of regular coconut oil or butter to reach the total fat content needed for the churro dough consistency.)

1 cup (125g) all-purpose flour

1 large egg

Vegetable oil or canola oil, for frying

For Cinnamon Sugar Coating:

1/2 cup (100g) granulated sugar

1 teaspoon ground cinnamon

Equipment:

Medium saucepan

Piping bag with a large star tip (like Ateco 827 or 829)

Deep pot or Dutch oven for frying

Slotted spoon or spider

Paper towel-lined plate

Instructions:

Make the Dough: In a medium saucepan, combine water, 2 tablespoons sugar, salt, and your chosen infused oil (plus any supplemental regular oil/butter if you are using the MCT oil option). Bring to a simmer  over medium heat.

Remove from heat and immediately add all the flour. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

Transfer the dough to a bowl and let it cool for 5-10 minutes. It should still be warm but not hot enough to cook the egg.

Add the egg to the cooled dough. Mix vigorously (you can use a stand mixer with a paddle attachment for ease) until the egg is fully incorporated and the dough is smooth and uniform. This may take a few minutes and look like it won't come together at first, but keep mixing.

Prepare for Frying: In a deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350-375°F (175-190°C). Use a candy thermometer to monitor the temperature; maintaining a consistent temperature is key for evenly cooked churros.

Pipe and Fry: Fill a piping bag fitted with a large star tip with the churro dough. Carefully pipe 4-6 inch strips of dough directly into the hot oil. Do not overcrowd the pot; fry in batches. Use kitchen shears or a knife to cut the dough from the piping bag.

Fry for 2-4 minutes per side, or until golden brown and cooked through. They should be crisp on the outside.

Drain and Coat: Using a slotted spoon or spider, transfer the fried churros to a paper towel-lined plate to drain excess oil.

In a shallow dish, combine the 1/2 cup sugar and cinnamon. While the churros are still warm, roll them in the cinnamon sugar mixture until evenly coated.

For the recipe to make your Cannabis-Infused Coconut Oil or Concentrate-Infused MCT Oil, please visit my YouTube channel: @krazz_chef

churro Dosage Calculation Example

If your recipe calls for 30 ml of your master infusion and you yield 20 churros, follow this calculation:

• Step 1 (Total Batch Potency): 30 ml × 10 mg/ml = 300 mg of total THC in the batch.

• Step 2 (Dose per Serving): 300 mg ÷ 20 servings = 15 mg per churro.

Pro-Tips for Consistency

• The "2 Gram" Standard: Since your master infusion is formulated at 10 mg/ml, always track your extraction efficiency to ensure that specific potency remains accurate throughout the infusion process.

• Batch Yield: Track your final yield numbers strictly. If your recipe yield changes—for example, from 20 pieces to 25—you must recalculate the dose per serving to maintain your 15 mg target.

• Rounding: Always round down to the nearest whole number for your labels to ensure consumer safety and regulatory compliance.

use edible calctor to dose correctly 

use edible calctor to dose correctly    Contamination: The frying oil will become saturated with cannabinoids. Do not reuse this frying oil for other cooking. Discard the oil responsibly after use to avoid cross-contamination and ensure safety 

#InfusedChurros #ChurroRecipe #EdibleDelights #SweetTreats #HomemadeChurros #DessertGoals #CinnamonSugar #BakingWithLove #RecipeShare #GourmetEdibles #CannaCuisine #KrazzChef

#Foodie #DessertLover #HomeCooking #RecipeOfTheDay #Delicious #SweetTooth #Foodstagram #InstaFood #Yummy #MustTry #FoodTrend #ViralFood #TreatYourself #ComfortFood #SnackAttack #PartyFood #BakeFromScratch  #foodie #diy #recipe #foodie 

Stop buying mochi ice cream and start making this delightfully soft, chewy, and perfect homemade version with your favorite ice cream inside!

Video Production Chef: Kris Saccary (@krazz_chef)

Check out the Krazz Ice Cream video on YouTube for an infused 420 ice cream recipe.

Music: StereojamMusic

Soundcloud:   / stereojammusic  

Licensed with CC BY 3.0: https://bit.ly/3lRe7XD

Promoted by: Sana Bibliothecam

This recipe guides you through making homemade mochi ice cream with a soft, chewy wrapper. It uses either shiratamako or mochiko (both types of sweet rice flour) and can be cooked in a microwave or a steamer. The entire process takes about 30 minutes of active time but requires at least 4 hours of chilling and freezing.

Ingredients

¾ cup shiratamako (or ¾ cup mochiko)

¾ cup water

¼ cup sugar

½ cup potato starch or cornstarch

Ice cream of your choice

Note: The sugar is essential for a soft, pliable mochi wrapper.

Equipment

12 aluminum or silicone cupcake liners

Medium cookie scoop

Rolling pin

3.5-inch (9 cm) round cookie cutter or a similar-sized bowl/cup

Parchment paper

Pastry brush

Plastic wrap

Instructions

1. Prepare the Ice Cream

Use a cookie scoop to portion out your ice cream into the cupcake liners. Place them in the freezer immediately for at least a few hours, or until completely frozen solid.

2. Make the Mochi Dough

In a medium bowl, whisk together the shiratamako (or mochiko) and water. Stir in the sugar until fully combined.

3. Cook the Mochi

Microwave Method: Loosely cover the bowl with plastic wrap. Microwave on high (1000W) for 1 minute. Stir with a wet rubber spatula, re-cover, and cook for another minute. Stir again, and cook for a final 30 seconds. The mochi should turn from opaque white to slightly translucent.

Steaming Method: Line a steamer lid with a towel to prevent condensation from dripping. Place the bowl in the steamer basket and steam for 15 minutes. Halfway through, stir the mochi with a wet rubber spatula and continue steaming. The final mochi should be slightly translucent.

4. Form the Mochi Wrappers

Cover your work surface with parchment paper and dust it generously with potato starch or cornstarch. Transfer the cooked mochi onto the prepared surface. Sprinkle more starch on top to prevent sticking. Once the mochi is cool enough to handle, use a rolling pin to flatten it into a thin, ⅛-inch (3 mm) layer.

Transfer the mochi (still on the parchment paper) to a large baking sheet and refrigerate for 15 minutes to set.

5. Cut and Store the Wrappers

Remove the mochi from the fridge and use your cookie cutter to cut out 7-8 circles. Gently brush off the excess starch with a pastry brush. If any spots are sticky, add a little more starch before brushing.

To keep them from sticking, lay a sheet of plastic wrap on a plate, then place a mochi circle on top, and another sheet of plastic wrap over that. Repeat for all the wrappers. You can re-roll any leftover dough to make more circles.

6. Assemble the Mochi Ice Cream

Working quickly, place one mochi wrapper on a sheet of plastic wrap. Place a frozen scoop of ice cream in the center. Pinch the edges of the mochi wrapper together to seal the ice cream inside. If the mochi becomes sticky, dust your fingers with a little more starch.

Twist the plastic wrap around the mochi to create a tight ball. Place each mochi ice cream ball into a cupcake liner to help it hold its shape. Repeat the process, working on one mochi at a time to keep the ice cream frozen.

7. Freeze and Serve

Freeze the assembled mochi ice cream balls for at least 2-3 hours. When you’re ready to serve, let them sit at room temperature for a few minutes to soften slightly.

To infuse this recipe, always integrate your master infusion directly into the ice cream base. Please check out the edible calculator tab to dose correctly.

1. Determine Total Batch Potency Use your master infusion standard (10 mg/ml). Determine how many mochi balls you intend to make and your desired dose per piece.

• Formula: (Desired mg per mochi) x (Total number of mochi) = Total mg required in batch.

• Conversion: (Total mg required) / 10 mg/ml = Total ml of master infusion to add to ice cream.

2. Practical Example If you are making 12 mochi balls and want each to have 10 mg of THC:

• Total Batch Potency: 12 mochi x 10 mg = 120 mg total.

• Infusion Needed: 120 mg / 10 mg/ml = 12 ml of your master infusion.

3. Integration Instructions

• Whisking: Ensure your ice cream base is soft or slightly melted before adding the infusion. Whisk the master infusion into the ice cream thoroughly to ensure consistent distribution. If you do not emulsify it well, the dose will vary from one mochi to the next.

• Freezing: After adding the infusion, re-freeze the ice cream until it is firm enough to scoop, then proceed with the "Prepare the Ice Cream" step of the recipe.

Store any leftovers in an airtight container in the freezer for up to 2-3 weeks to prevent freezer burn. 

Be My Valentine (Brownie) Recipe

Creator: Kris Saccary (@krazz_chef)

Ingredients

• 1 cup infused butter or oil

• 2 cups white sugar

• 4 large eggs

• 2 tbsp vanilla extract

• 2/3 cup unsweetened cocoa powder

• 1 cup all-purpose flour

• 1/2 tsp salt

• 1/2 tsp baking powder

Ganache (Optional)

• 1:1 ratio of heavy cream to chocolate (e.g., 1/2 cup cream to 1/2 cup chocolate)

Instructions

1. Prep: Preheat oven to 350°F. Grease a pan or line it with parchment paper.

2. Mix Wet: Melt the butter or oil. Stir in the sugar, eggs, and vanilla until well combined.

3. Combine: Beat in the dry ingredients (cocoa powder, flour, salt, baking powder) until smooth.

4. Bake: Pour into the prepared pan. Bake until the top is dry and the edges have pulled away from the sides.

5. Ganache: Chop chocolate finely. Heat the cream (do not boil), then pour over chocolate. Whisk until smooth and cool to just above or below 40°C.

6. Finish: Pour the cooled ganache over the brownies. Serve warm or refrigerate until completely cool.

Dosing Instructions

Please check out the edible calculator tab to dose correctly.

1. Determine Total Batch Potency Use your master infusion standard (10 mg/ml). Determine how many portions you are cutting the brownie into and your desired dose per piece.

• Formula: (Desired mg per brownie) x (Total number of brownies) = Total mg required in batch.

• Conversion: (Total mg required) / 10 mg/ml = Total ml of master infusion to add to your 1 cup of oil/butter base.

2. Practical Example If you are cutting the brownie pan into 16 squares and want each to have 10 mg of THC:

• Total Batch Potency: 16 brownies x 10 mg = 160 mg total.

• Infusion Needed: 160 mg / 10 mg/ml = 16 ml of your master infusion.

• Note: If your recipe calls for 1 cup (236 ml) of total fat, use 16 ml of infused oil and 220 ml of regular non-infused oil/butter to complete the cup.

3. Integration Instructions

• Mixing: When melting your fat source (butter or oil) for the recipe, combine your calculated amount of master infusion with your regular (non-infused) fat. Whisk thoroughly to ensure even distribution throughout the brownie batter.

• Uniformity: Ensure the batter is mixed well before pouring into the pan to prevent potency "hot spots."

• Labeling: Once the brownies are baked, cut them into equal sizes to ensure every portion maintains the intended dose.

Stop guessing and start dosing. If you’re tired of 'basement' batches that separate, sweat, and leave you guessing on potency, it’s time to take you to school. We’re using the Krazz Pride Precision Calculator to build lab-accurate, shelf-stable gummies that hit the mark every single time. This is the Science of the Shift."

Description:

Precision is the difference between an amateur and a professional. In this episode of Take 'Em to School, Chef Kris Saccary (@krazz_chef) breaks down the technical "Reverse Dosing" method for your 420 preparations. We’re deep-diving into fluid displacement, bio-available binding with sunflower lecithin, and the exact temperature nodes required for a shelf-stable candy gummy.

Whether you are using flower, rosin, or concentrates, we show you how to ensure every single piece is accurate, perfectly bound, and professionally finished. No sloppy messes—just a clean, easy process that results in a gummy that REQUIRES NO REFRIGERATION for storage.

What you’ll learn:

Calibration: How to weigh a "blank" gummy to determine your mold's exact volume and total batch yield.

Displacement Math: Why adjusting your juice/liquid ratio based on your oil volume is the only way to guarantee lab-accurate dosing.

The 240°F Node: Why this is the magic number for professional shelf stability.

The "Double-Coat" Secret: How to stop gummy sweat forever using a two-stage sugar seal.

Advanced Infusion Tech: Using Sous-Vide and Double Boilers to pre-bind your lecithin.

Chef Kris's Pro-Tips for Success:

The Calibration Run: Always make a "blank" batch without any active oil first. Weigh how much one single cavity holds in grams (Total Batch Weight ÷ Single Gummy Weight = Total Pieces). You must know your mold's exact capacity to dose accurately.

The Displacement Rule: This recipe is the Master Batch Foundation. You can use up to 20 ml of carrier oil. As you increase your oil, you MUST decrease your juice/liquid by the same amount. This keeps the total volume consistent so your molds fill perfectly to the brim every time.

Pre-Oiling Molds: We pre-oil our molds for a clean release—just use as much as you need. Warning: Excessive oil reacts with citric acid. Ensure gummies are air-dried and stable before applying sour sugar.

Infusion Tech: Add your lecithin during the Sous-Vide process or via Double Boiler emulsion. This ensures the lecithin is fully bonded to the fats before it ever touches the gummy base.

The Master Batch Foundation:

Infused Carrier Oil: Up to 20 ml (Pre-bound with 1.5 tsp Sunflower Lecithin)

Fruit Juice (Bloom): 92g – 108g (Adjust based on oil displacement)

Gelatin: 25 g

Sugar: 80 g

Corn Syrup: 100 g

Water (for syrup): 30 g

Citric Acid (in mix): 10 g

Food Coloring & Candy Flavoring: ¼ tsp (Added AFTER the skim)

Krazz Sour Sugar Coating Recipe:

1/2 Cup Extra Fine Granulated Sugar

1 - 1.5 tsp Citric Acid

The Workflow:

The Bio-Bind: Ensure lecithin is integrated into your oil (Sous-Vide, Double Boiler, or whisking) first. This is the secret to bioavailability and a perfect emulsion.

The Bloom: Hydrate gelatin in your juice for 5 minutes.

The Precision Boil: Bring sugar and water to a boil until it hits exactly 240°F.

The Fusion: Remove from heat and stir in the bloomed gelatin until melted.

The Skim: Add corn syrup and citric acid. Rest for 10 mins. Scoop the foam. If you don't scoop it now, it's permanent.

Final Additives: After the skim, add your food coloring and flavorings to protect the profile from high heat.

The Emulsion: Whisk in the oil/lecithin blend until the color is solid and uniform.

The Cure: Air dry for 24–72 hours at a room temperature of 18°C – 22°C (65°F – 72°F).

The Seal: Toss in sour sugar, let sit for 12 hours, then hit with a plain granulated sugar seal halfway through to lock in the dry finish. No refrigeration needed for storage!

Get the Tools:

Ready to master your own dosing? Head over to my YouTube channel home page and click the Linktree in the bio to access the Krazz Pride Precision Infusion Calculator. You can also visit krazzchef.work. Stop guessing and start calculating.

Ready to master your own dosing? Head over to my YouTube channel home page and click the Linktree in the bio to access the Krazz Pride Precision Infusion Calculator. You can also visit krazzchef.work. Stop guessing and start calculating.

1. Calibration & Dosing Math

The Calibration Standard (The "Blank" Run)

Before your first infused batch, perform a calibration run using only your base liquid (juice/water) to determine your mold capacity.

• Total Gummies (N): Total Batch Weight / Weight of a single empty gummy cavity.

• Total Batch Dose (D_Total): Weight of infused carrier oil (g) × Concentration of oil (mg/g).

• Individual Dose (D_Unit): Total Batch Dose / Total Number of Gummies (N).

The Displacement Rule

To maintain mold fill integrity, treat your infused oil as part of the total fluid volume. If you increase your oil volume, you must decrease your juice volume to keep the total liquid constant.

• Rule: Volume of Juice + Volume of Oil = Constant

• Example: If you increase your carrier oil by 5 ml, reduce your fruit juice bloom liquid by 5 ml.

2. Master Batch Technical Foundation

Ingredient

Amount

Function

Infused Carrier Oil

Up to 20 ml

Active Payload

Sunflower Lecithin

1.5 tsp

Bio-binding / Emulsion

Fruit Juice (Bloom)

92g – 108g

Base / Adjustment variable

Gelatin

25g

Structural Integrity

Sugar

80g

Texture / Sweetness

Corn Syrup

100g

Stability / Prevent crystallization

Water (for syrup)

30g

Solvent

Citric Acid

10g

Flavor / PH balance

3. Implementation Workflow

• Step 1: Bio-Bind (Critical): Integrate the sunflower lecithin into your infused carrier oil using a double boiler or sous-vide at 157°F. This creates the phospholipid capsule required for bioavailability before the oil enters the gummy matrix.

• Step 2: The Precision Boil: Combine sugar, water, and corn syrup. Monitor temperature strictly using a digital thermometer. The 240°F (115°C) node is the threshold for achieving the correct candy-stage consistency required for shelf stability.

• Step 3: Emulsion: After the skim, add your coloring and flavoring. Only then, whisk in the pre-bound oil/lecithin mixture. You must achieve a uniform, solid color; any streaks indicate a poor emulsion, which will lead to potency "hot spots."

• Step 4: The Cure: Air dry for 24–72 hours at 18°C – 22°C. A clean, dry surface is essential before applying the sour sugar coating to prevent the "sweat" effect.

• Step 5: The Seal: Apply the sour sugar coating (sugar + citric acid), let sit for 12 hours, and finish with a plain granulated sugar coating to "lock" the surface.

Get the Tools

Stop guessing and start calculating.

Use the Krazz Pride Precision Calculator to input your specific oil potency and mold volume for exact mg-per-gummy figures.

Music Disclaimer:

Track: Yummy | Artists: Ayesha x Righteous

I do not own the rights to this music. All rights belong to the respective owners.

Safety & Responsibility:

⚠️ SAFE HANDLING DISCLAIMER: ⚠️

KEEP OUT OF REACH OF CHILDREN AND PETS. Precision requires responsibility—DO NOT BE NEGLIGENT. Always use child-resistant packaging and clearly label all infused products. Consuming cannabis-infused products is for adults only. Know your limit and stay within it.

Produced by: @krazz_chef Production

Camera/Chef: Kris Saccary @krazz_chef 

The Infused Holiday Hot Chocolate Bomb

These infused hot chocolate bombs make for the ultimate gourmet gift. Whether you are using THCA diamond dust for a refined experience or a classic distillate, this recipe ensures a smooth, stable, and perfectly dosed treat.

1. Dosage & Infusion Math

To ensure consistency, you must determine your potency before beginning.

• Formula: (Total mg of Cannabinoids in your concentrate) / (Total number of bombs produced) = mg per bomb.

• Infusion Preparation:

  1. Combine your desired amount of THCA diamond dust with the MCT oil powder.

  2. Decarboxylate by heating at 220°F (104°C) for 30 minutes. Let it cool completely.

  3. Whisk or blend the mixture thoroughly. This infused powder is what you will incorporate into your hot chocolate mix.

2. The Art of Tempering Chocolate

Tempering is essential for a glossy, stable shell that "snaps" rather than melts at room temperature.

1. Melt: Melt 3/4 of your chocolate wafers in a double boiler until they reach 45°C (113°F).

2. Cool (Seed): Remove from heat and add the remaining 1/4 of cold chocolate. Stir continuously until the temperature drops to 27°C (80°F).

3. Reheat: Gently warm the chocolate back up to 31°C–32°C (88°F–90°F). It is now tempered and ready to use.

   • Note: If you are adding distillate, stir it in once you reach this final working temperature.

3. Shell Instructions

Equipment: Silicone half-sphere mold, whisk, spatula, thermometer, food-grade gloves (to prevent fingerprints).

1. Decoration: Melt a small portion of colored candy wafers. Drizzle them into the mold or sprinkle with peppermint and edible glitter. Chill until solid.

2. The Shell: Once the decor is set, use your tempered chocolate. Pour it into the molds, ensuring complete coverage.

3. Clean Up: Pour the excess chocolate back into your bowl. Use a bench scraper to level the top of the mold so the rims are clean and flat.

4. Setting: Refrigerate until fully solid, then carefully pop the shells out of the mold using gloves.

4. Assembly & Service

1. Fill: In one shell, add your measured dose of infused hot chocolate mix (containing your MCT/THCA powder) and a handful of mini marshmallows.

2. Seal: Briefly heat a flat pan or plate. Place the rim of an empty shell on the warm surface for 1 second to melt the edge, then immediately press it onto the filled shell to seal.

3. Service: Drop the finished bomb into a mug of hot milk, stir, and watch it bloom.

Professional Tips:

• Water is the Enemy: Do not use water-based extracts (vanilla/pumpkin spice). Use only oil-based or powder extracts to prevent the chocolate from seizing.

• Consistency: Always use a thermometer. If your chocolate goes above 32°C after tempering, you will lose the temper and need to start the process over.

Credits:

• Chef: Kris Saccary @krazz_chef

• Production/Camera: Justin S. Menard

• Music: Sigur Rós - "Sæglópur"

• Tutorial: Watch the Hot Chocolate Bomb Christmas Special

Disclaimer: Consume responsibly. Keep out of reach of children and pets. Ensure all guests are aware that this product contains cannabis.