Champagne Peppermints
Created by Gandalf on February 20, 2026
v4 Last edited 5 months ago · View history
Forked from Smaug's Chocolate Balls by Gandalf
Strain Information
| Strain: | Champagne Kush |
| Type: | Indica Gluten Free Nut Free |
| THC: | 77.2% |
| CBD: | 0.15% |
| Total Terpenes: | 3.52% |
| Terpene Profile: |
:
2.00%
:
0.82%
:
0.70%
|
| Expected Effects: | |
| Amount Used: | 2.0g |
Dosage Information
Batch:
11.1mg THC per serving
Total batch: 1466.8mg THC
| Servings: | 132 |
| Expected Onset: | ~30 minutes |
Decarboxylation
Method: Sous vide
Temperature: 203°F
Time: 100 minutes
Notes: Loosely capped
Learn more: Decarboxylation Guide
Infusion
Method: Sous vide infusion
Medium: Mct oil, 10g
Temperature: 185°F
Time: 240 minutes
Notes: Removed from bath every hour or so to shake/vibrate.
Learn more: How to Make Cannabutter
Ingredients
Equipment & Tools
- Sous Vide
- Sous Vide Bags
Instructions
For all steps: Massage and mix occasionally during all of this.
1. Pour oil over chocolate in sous vide bag and seal.
2. Heat chocolate and oil to 115F for 30 minutes.
3. Drain/exchange water/add ice to drop the bath temp to 81F and massage the bag.
4. Once at 81F, set Sous Vide temp to 90.
5. Once at 90, let it hold for at least 30 minutes (if you don't it will come out grainy).
6. Snip corner, pipe into chocolate molds.
Tips:
1. If you run out of mold space you can put the chocolate back into the bath (just don't get water in it).
2. If you have little bits that solidified while you waited for the others to finish, you can microwave the sous vide bag VERY quickly in 10 second bursts to remelt what's in the bag to make it easier to work with.
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Champagne Peppermints
Strain
| Name | Champagne Kush |
| Type | Indica |
| THC | 77.2% |
| CBD | 0.15% |
| Amount | 2.0g |
Dosage
11.1mg THC
per serving
| Servings | 132 |
| Onset | ~30 min |
Decarboxylation
Method: Sous vide
Temp: 203°F
Time: 100 min
Infusion
Method: Sous vide infusion
Medium: Mct oil, 10g
Temp: 185°F
Time: 240 min
Ingredients
- 10oz Ghirardelli Milk Chocolate
- Chocolate Mold
Instructions
For all steps: Massage and mix occasionally during all of this.
1. Pour oil over chocolate in sous vide bag and seal.
2. Heat chocolate and oil to 115F for 30 minutes.
3. Drain/exchange water/add ice to drop the bath temp to 81F and massage the bag.
4. Once at 81F, set Sous Vide temp to 90.
5. Once at 90, let it hold for at least 30 minutes (if you don't it will come out grainy).
6. Snip corner, pipe into chocolate molds.
Tips:
1. If you run out of mold space you can put the chocolate back into the bath (just don't get water in it).
2. If you have little bits that solidified while you waited for the others to finish, you can microwave the sous vide bag VERY quickly in 10 second bursts to remelt what's in the bag to make it easier to work with.