How to Make Canna-Cacao Butter
(the ultra-clean, flavor-neutral base for chocolates, truffles, and body products)
Canna-cacao butter is raw cacao butter infused with cannabis – crystal-clear, odorless when done right, with perfect fat solubility for edibles. It melts smoothly, sets with great snap, and masks any plant taste in finished chocolates.
What you need (for ~1 cup @ 600 mg THC total)
- 3.0 g flower @ 22–25 % THC (or 1.5 g good kief/roisin) → ~600 mg usable THC
- 1¼ cups (250 g) food-grade cacao butter (deodorized for neutral flavor)
- ½ tsp liquid sunflower lecithin (essential for even distribution)
Decarboxylation
240 °F for 40 minutes in sealed mason jar → golden-brown.
Infusion method (sous-vide for cleanest results)
1. Melt cacao butter to 110 °F in jar → add lecithin → stir until dissolved.
2. Add decarbed material → seal jar → sous-vide at 185 °F for 2 hours (longer = fuller extraction, up to 4 hours).
3. Strain aggressively: fine mesh + cheesecloth + coffee filter → press hard for clear liquid.
4. Chill strained butter → scrape off any sediment layer on bottom → remelt gently → pour into molds or jar.
Results
- Color: pale yellow to white (deodorized stays neutral)
- Flavor: pure cacao butter – nutty, no green notes
- Texture: hard at room temp, melts at body temp
- Potency: near 100% recovery with rosin
Storage
Airtight jar → cool dark place → indefinite shelf life
Uses
- Direct replacement for regular cacao butter in chocolate recipes
- 1 tbsp ≈ 50–60 mg THC (adjust to batch)
- Truffles, bars, dipped fruits, or even topical balms
Pro tips
- Use live rosin for zero plant material – fastest, cleanest infusion.
- Deodorized cacao butter = completely neutral base.
- For colored chocolate: add fat-soluble colors post-strain.
- Double strain for glass-clear results.
This is the secret behind pro-level infused chocolates that taste like boutique shops.
Clean, potent, versatile.
Your chocolate game just leveled up.
Melt responsibly.