Minty Fruit Stand Squares
Created by Gandalf on March 14, 2026
v2 Last edited 4 months ago · View history
Forked from Gorilla Mint Patties by Gandalf
Strain Information
| Strain: | Fruit Stand |
| Type: | Hybrid balanced Gluten Free Nut Free |
| THC: | 69.8% |
| CBD: | 0.17% |
| Total Terpenes: | 6.09% |
| Terpene Profile: |
:
3.18%
:
0.81%
:
0.71%
:
0.41%
:
0.33%
:
0.29%
:
0.28%
:
0.08%
|
| Expected Effects: | |
| Amount Used: | 1.0g |
Dosage Information
Batch:
10.6mg THC per serving
Total batch: 698.0mg THC
| Servings: | 66 |
| Expected Onset: | ~45 minutes |
Decarboxylation
Method: No decarb
Temperature: 203°F
Time: 1 minutes
Notes: No decarb since its already oil
Learn more: Decarboxylation Guide
Infusion
Method: Other infusion
Medium: Mct oil, 20g
Temperature: 140°F
Time: 5 minutes
Notes: Warm MCT oil up to about 140 F and then add syringe.
Learn more: How to Make Cannabutter
Ingredients
- 5oz Ghirardelli Milk Chocolate
- Peppermint Oil
- Chocolate Mold
Equipment & Tools
- Sous Vide
- Sous Vide Bags
Instructions
For all steps: Massage and mix occasionally during all of this.
1. Pour infused oil and a small amount of peppermint 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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Minty Fruit Stand Squares
Strain
| Name | Fruit Stand |
| Type | Hybrid balanced |
| THC | 69.8% |
| CBD | 0.17% |
| Amount | 1.0g |
Dosage
10.6mg THC
per serving
| Servings | 66 |
| Onset | ~45 min |
Decarboxylation
Method: No decarb
Temp: 203°F
Time: 1 min
Infusion
Method: Other infusion
Medium: Mct oil, 20g
Temp: 140°F
Time: 5 min
Ingredients
- 5oz Ghirardelli Milk Chocolate
- Peppermint Oil
- Chocolate Mold
Instructions
For all steps: Massage and mix occasionally during all of this.
1. Pour infused oil and a small amount of peppermint 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.