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I make chocolate all the time, why on earth would one decarb for it? mine is mega, 70% milk 30% dark, mix hash into milk and it auto decarbs when steaming the choc, so why decarb? (decarb release THC etc at temp - but cooking, melting choc does the same?)I did start a seperate thread mate when I first found the Decarboxylator/Infuser but saying that it was Lank started me off when he made some edible chocolate![]()
