Live Customer Service Available: Mon-Fri - 10am - 6pm EST at (800) 420-4334
Live Customer Service Available: Mon-Fri - 10am - 6pm EST at (800) 420-4334
The perfect blend of two worlds: It has the quality and delectable flavor of a high-end Belgian chocolate combined with the simplicity of a craft store melt. Our delicious and creamy MagicalButter Compound Dark, Milk and White Chocolate is made from the highest quality, ethically traded ingredients. The high viscosity (thick) formula is perfect for chocolate molding, thick coat dipping, candy making, desserts and confection applications.
You’ll Also Need:
Chocolate Mendiants are a traditional French candy, created by adding an assortment of toppings to chocolate discs. Typically garnishes consist of dried fruits and nuts, but feel free to allow your creativity to take over by adding cookie crumbles, crushed coffee beans, sprinkles, pretzel pieces or even potato chips!
You’ll Also Need:
One of life’s most delectable moments is biting into a sweet, juicy cherry hidden beneath a rich chocolate shell. Chocolate Cherry Cordials are festive confections, perfect for gifting to that special someone or indulging on your own.
Chef’s Notes: Make this delicious Magical Chocolate according to taste, or for use in making other MagicalButter Chocolate recipes in this book. Magical Chocolate is delicious as infused chocolate on its own, plus you can keep plenty of Magical Chocolate on-hand for using in MagicalButter Chocolate Cookbook recipes!
Chef’s Tip: Make this delicious Magical Chocolate according to taste, or for use in making other MagicalButter Chocolate recipes in this book. Magical Chocolate is delicious as infused chocolate on its own, plus you can keep plenty of Magical Chocolate on-hand for using in MagicalButter Chocolate Cookbook recipes!
Chef’s Tip: Make this delicious Magical Chocolate according to taste, or for use in making other MagicalButter Chocolate recipes in this book. Magical Chocolate is delicious as infused chocolate on its own, plus you can keep plenty of Magical Chocolate on-hand for using in MagicalButter Chocolate Cookbook recipes!
Fruity Rice Crispy Treats
Infused Swiss Meringue Buttercream
Fruity Rice Crispy Treats
Infused Swiss Meringue Buttercream
Fruity Rice Crispy Treats
Infused Swiss Meringue Buttercream
Topping
Topping
Topping
Rice Krispie Mummies
White Chocolate Coating
Crust
Filling
Crust
Lemon topping
Rich MagicalButter Milk Chocolate, creamy nougat, caramel, and peanuts. This will be your new favorite candy bar—it satisfies!
Caramel layer (Magical Caramel):
Bottom layer:
Nougat layer:
Caramel layer (Magical Caramel):
Top layer:
Bottom layer:
Nougat layer:
Caramel layer (Magical Caramel):
Top layer:
Imagine a chewy, gooey decadent brownie, but better. Triple Chocolate Caramel Bars showcase caramel and chocolate at their finest!
Combining chocolate, nuts and raisins to create a healthy snack for hiking dates back to around 1910, when American travel writer and outdoorsman Horace Kephart suggested the mix in his popular guide Camping and Woodcraft. Our magical spin on this classic treat will help keep you energized on your journey, too!
Coffee and chocolate pair well together. Give your brownie a magical twist and add espresso to the mix!
1. Preheat oven to 350°. Spray a 9 by 13-inch baking pan with nonstick spray.
2. Whisk 1/3 cup of water, Magical Coconut Oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. 3. Add the brownie mix. Stir until well blended. Stir in the chocolate chips.
4. Transfer the batter to the prepared baking pan.
5. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached for about 35 minutes. Cool completely.
6. Dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl and add the vanilla.
7. Mix in the powdered sugar and MagicalButter and whisk until smooth.
8. Pour the glaze over the brownies.
9. Refrigerate until the glaze is set. 10. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
Chef’s Tip:
For stronger espresso taste you may substitute water in this recipe with espresso coffee.
1. Preheat oven to 350°. Spray a 9 by 13-inch baking pan with nonstick spray.
2. Whisk 1/3 cup of water, Magical Coconut Oil, eggs, and 2 tablespoons espresso powder in a large bowl to blend. 3. Add the brownie mix. Stir until well blended. Stir in the chocolate chips.
4. Transfer the batter to the prepared baking pan.
5. Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached for about 35 minutes. Cool completely.
6. Dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl and add the vanilla.
7. Mix in the powdered sugar and MagicalButter and whisk until smooth.
8. Pour the glaze over the brownies.
9. Refrigerate until the glaze is set. 10. Cut into bite-size pieces. Arrange the brownies on a platter and serve.
Chef’s Tip:
For stronger espresso taste you may substitute water in this recipe with espresso coffee.
Pistachios are apart of the cashew family, adored for their creamy texture, and boast an excellent source of protein and micronutrients. Above all, they taste delicious, especially when combined with MagicalButter Chocolate!
1. Preheat your oven to 325°F/165°C.
2. Combine the egg, Magical Coconut Oil, water, and pistachio butter in a large mixing bowl.
3. Mix in the brownie mix, and stir for 1-2 minutes.
4. Pour into a 3” x 3”/8 cm x 8 cm individual brownies pan or an 8” x 8″/20 cm x 20 cm glass baking dish.
5. Add the chopped white chocolate. Bake for 40-45 minutes.
6. Let your Pistachio Brownies cool. Cut, serve, and enjoy!
1. Preheat your oven to 325°F/165°C.
2. Combine the egg, Magical Coconut Oil, water, and pistachio butter in a large mixing bowl.
3. Mix in the brownie mix, and stir for 1-2 minutes.
4. Pour into a 3” x 3”/8 cm x 8 cm individual brownies pan or an 8” x 8″/20 cm x 20 cm glass baking dish.
5. Add the chopped white chocolate. Bake for 40-45 minutes.
6. Let your Pistachio Brownies cool. Cut, serve, and enjoy!
Super easy to make and heavenly to taste, Chocolate Bark makes a great holiday, birthday or hostess gift. Or, simply keep it to yourself!
1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
2. Pour melted chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper. Spread to make an even layer of chocolate about ½-inch thick.
3. Add nuts and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.
4. Cut and serve.
1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
2. Pour melted chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper. Spread to make an even layer of chocolate about ½-inch thick.
3. Add nuts and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.
4. Cut and serve.
Heavenly white and dark chocolate goodness with a peppermint twist, you’ll enjoy every bite of this Layered Peppermint Bark.
1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
2. Pour melted white chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper, spread to make an even layer of chocolate, about ½-inch thick, and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.
3. Remove from the fridge and pour the dark chocolate over the white chocolate layer, sprinkle candy canes on top and place back into the fridge to cool.
4. Once cooled, remove from the fridge, cut into 25 even sizes squares and serve.
1. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
2. Pour melted white chocolate onto your MagicalButter Baking Mat or a large piece of parchment paper, spread to make an even layer of chocolate, about ½-inch thick, and place into the refrigerator for 10-15 minutes or until the chocolate has hardened.
3. Remove from the fridge and pour the dark chocolate over the white chocolate layer, sprinkle candy canes on top and place back into the fridge to cool.
4. Once cooled, remove from the fridge, cut into 25 even sizes squares and serve.
You’ll love our chocolatey take on the classic crisped rice treat!
1. In a large saucepan on medium-low heat, melt your MagicalButter.
2. Add the marshmallows, and stir to coat them with the melted butter.
3. Once the marshmallows begin to melt, stir constantly until the butter and marshmallows are completely mixed.
4. Pour the cereal into the pan, and stir to combine.
5. Line an 8 x 8 inch/20 x 20 cm pan with parchment paper. Then, pour the mixture into the pan and spread evenly. 6. Let your Chocolate Crispy Treats sit for least 1 hour.
7. In a double boiler, gently melt MagicalButter Compound Chocolate and spoon over the finished treats.
8. Remove them from the pan, cut them into 2 x 2 inch/5 x 5 cm squares, and enjoy!
1. In a large saucepan on medium-low heat, melt your MagicalButter.
2. Add the marshmallows, and stir to coat them with the melted butter.
3. Once the marshmallows begin to melt, stir constantly until the butter and marshmallows are completely mixed.
4. Pour the cereal into the pan, and stir to combine.
5. Line an 8 x 8 inch/20 x 20 cm pan with parchment paper. Then, pour the mixture into the pan and spread evenly. 6. Let your Chocolate Crispy Treats sit for least 1 hour.
7. In a double boiler, gently melt MagicalButter Compound Chocolate and spoon over the finished treats.
8. Remove them from the pan, cut them into 2 x 2 inch/5 x 5 cm squares, and enjoy!
Cookies
Frosting
Cookies
Frosting
Cookies
Frosting
Allow your Lime White Chocolate Macadamia Cookies to cool. Serve, and enjoy!
Allow your Lime White Chocolate Macadamia Cookies to cool. Serve, and enjoy!
Chock full of MagicalButter Compound Chocolate, our Chocolate Chunk Cookies will bring a smile to your face. Have fun whipping up a batch of golden-brown cookies filled with pockets of gooey molten chocolate.
You won’t be able to resist tart and crispy apples dipped in rich and creamy Magical Chocolate. Plus, you’ll have tons of fun decorating this dessert with creative toppings!
(optional)
You’ll Also Need:
1. Wash and dry the apples, making sure to remove any wax and remove the stems. Insert the skewers into the apples. If juice drips from apple, wipe dry.
2. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
3. Use the skewer that is inserted into the apple like a handle and dip the apple into the chocolate. Coat however much you wish. Gently roll the apple and tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.
4. Place chocolate dipped apples on a MagicalButter Baking Mat lined tray. If coating in nuts or sprinkles, allow chocolate to rest for a minute or two prior to rolling and then place in the fridge to fully harden. Refrigerate dipped and/or coated apples to set, ideally within about 5 minutes of dipping your first apple on the tray. Setting time usually takes about 15 minutes.
5. Remove from refrigerator and seal in an airtight container until ready to serve. Store at room temperature in low humidity.
Chef’s Note:
For extra fun and added potency, you can drizzle and design your finished Chocolate Dipped Apples with different colors of melted Magical Chocolate using our MagicalButter Spatula!
1. Wash and dry the apples, making sure to remove any wax and remove the stems. Insert the skewers into the apples. If juice drips from apple, wipe dry.
2. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
3. Use the skewer that is inserted into the apple like a handle and dip the apple into the chocolate. Coat however much you wish. Gently roll the apple and tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.
4. Place chocolate dipped apples on a MagicalButter Baking Mat lined tray. If coating in nuts or sprinkles, allow chocolate to rest for a minute or two prior to rolling and then place in the fridge to fully harden. Refrigerate dipped and/or coated apples to set, ideally within about 5 minutes of dipping your first apple on the tray. Setting time usually takes about 15 minutes.
5. Remove from refrigerator and seal in an airtight container until ready to serve. Store at room temperature in low humidity.
Chef’s Note:
For extra fun and added potency, you can drizzle and design your finished Chocolate Dipped Apples with different colors of melted Magical Chocolate using our MagicalButter Spatula!
Perfect for snacking, sweet and salty notes marry well with the creamy and crunchy texture of our Pretzel Rods.
1. Combine each MagicalButter Compound Chocolate with 1 tablespoon Magical Coconut Oil into separate double boilers.
2. Gently stir until completely combined and melted. It should have a nice shine and a smooth consistency.
3. Dip each pretzel into the dark chocolate, covering ¾ of the rod.
4. Place onto a silicon baking mat or parchment paper to cool.
5. Repeat with the rest of the pretzels.
6. While the white chocolate is still warm, sprinkle your toppings, and place into the fridge to cool.
7. Remove set pretzel rods from the fridge.
8. Dip a MagicalButter Spatula into melted white chocolate and drizzle over the rods. You can drizzle white chocolate over the dark chocolate, and vise versa.
9. Place rods back into the fridge to cool of 10-15 minutes, and you’re ready to serve.
1. Combine each MagicalButter Compound Chocolate with 1 tablespoon Magical Coconut Oil into separate double boilers.
2. Gently stir until completely combined and melted. It should have a nice shine and a smooth consistency.
3. Dip each pretzel into the dark chocolate, covering ¾ of the rod.
4. Place onto a silicon baking mat or parchment paper to cool.
5. Repeat with the rest of the pretzels.
6. While the white chocolate is still warm, sprinkle your toppings, and place into the fridge to cool.
7. Remove set pretzel rods from the fridge.
8. Dip a MagicalButter Spatula into melted white chocolate and drizzle over the rods. You can drizzle white chocolate over the dark chocolate, and vise versa.
9. Place rods back into the fridge to cool of 10-15 minutes, and you’re ready to serve.
Why stop at strawberries and apples? Invite a cornucopia of fruit to the chocolate dipping party!
You’ll Also Need:
Tip: Fruit should be as cold as possible for setting-up a hard coating, so it will need to stay chilled in the fridge for at least a couple of hours before dipping. If any fruit is rinsed or juicy, make sure it’s patted completely dry before getting started!
WARNING: Do not soak strawberries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red and cold, but you won’t be able to dry the strawberry enough and it will cause the chocolate to seize.
1. Cut up an assortment of fruits to use in your bouquet, or use a shaped cookie cutter to form pieces. Also go ahead and insert the bamboo skewer into the pieces that need it for your bouquet.
2. Pat dry any pieces you plan to dip in chocolate. Make sure the fruit is as dry as possible!
3. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
4. Use the skewer that is inserted into the fruit like a handle and dip the fruit into the chocolate. Coat as much fruit as you wish. Tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.
5. Lay dipped fruit on a MagicalButter Baking Mat or waxed paper lined tray, or use a stand with the stick to allow the chocolate to remain upright during the hardening process. Be sure to work quickly during steps 4 and 5 since you want to move them to the fridge as soon as possible.
6. Let the chocolate set by placing it on a level shelf in the refrigerator until it is obvious that chocolate is hardened. This can take between 10-15 minutes.
7. Place a head of lettuce inside the container you will make your arrangement in. If the lettuce is too big, cut until it is the right size.
8. Push the other end of the bamboo skewer into the head of lettuce to affix it where you’d like it to be within the bouquet.
9. Continue placing skewers of fruit into the lettuce head at different angles until you have a full arrangement. Store in the refrigerator for best results.
Chef’s Note:
Shelf life is between 1-4 days depending on what fruit is being used in the bouquet. Strawberries only last about 1-2 days after being dipped, so if your bouquet includes them it will need to be made and eaten quickly.
Tip: Fruit should be as cold as possible for setting-up a hard coating, so it will need to stay chilled in the fridge for at least a couple of hours before dipping. If any fruit is rinsed or juicy, make sure it’s patted completely dry before getting started!
WARNING: Do not soak strawberries in ice water to retain freshness and moisture. We know that keeps the berries fresh, red and cold, but you won’t be able to dry the strawberry enough and it will cause the chocolate to seize.
1. Cut up an assortment of fruits to use in your bouquet, or use a shaped cookie cutter to form pieces. Also go ahead and insert the bamboo skewer into the pieces that need it for your bouquet.
2. Pat dry any pieces you plan to dip in chocolate. Make sure the fruit is as dry as possible!
3. Make or slowly melt pre-prepared Magical Chocolate in a double boiler.
4. Use the skewer that is inserted into the fruit like a handle and dip the fruit into the chocolate. Coat as much fruit as you wish. Tap the stick gently onto the side of the bowl to allow any excess chocolate to drip off.
5. Lay dipped fruit on a MagicalButter Baking Mat or waxed paper lined tray, or use a stand with the stick to allow the chocolate to remain upright during the hardening process. Be sure to work quickly during steps 4 and 5 since you want to move them to the fridge as soon as possible.
6. Let the chocolate set by placing it on a level shelf in the refrigerator until it is obvious that chocolate is hardened. This can take between 10-15 minutes.
7. Place a head of lettuce inside the container you will make your arrangement in. If the lettuce is too big, cut until it is the right size.
8. Push the other end of the bamboo skewer into the head of lettuce to affix it where you’d like it to be within the bouquet.
9. Continue placing skewers of fruit into the lettuce head at different angles until you have a full arrangement. Store in the refrigerator for best results.
Chef’s Note:
Shelf life is between 1-4 days depending on what fruit is being used in the bouquet. Strawberries only last about 1-2 days after being dipped, so if your bouquet includes them it will need to be made and eaten quickly.
A French culinary invention, Chocolate Mousse can be described by many appetizing adjectives—light, delicate, airy, creamy, rich, intense, delicious. This version of the sophisticated dessert takes it to the next level.
1. Using a double boiler, put chocolate, coconut oil, coffee, sugar, and vanilla in a large bowl, and melt slowly, stirring often until smooth. Remove from heat and set aside.
2. In a medium bowl, add the egg whites and whisk them until they have stiff peaks.
3. In a separate bowl, whisk the cream until it resembles whipped cream.
4. Using a MagicalButter Spatula, stir the yolks into the chocolate mixture, then mix in the liqueur.
5. With another MagicalButter Spatula, gently fold the egg whites into the chocolate until almost blended.
6. Now gently fold in whipped cream until there are no streaks in the mousse. Reserve some whipped cream for garnish.
7. Pour chocolate mixture into a large glass serving bowl, cover bowl tightly with plastic wrap and chill for at least 4 hours before serving.
8. Top with homemade whipped cream and chocolate shavings before serving.
1. Using a double boiler, put chocolate, coconut oil, coffee, sugar, and vanilla in a large bowl, and melt slowly, stirring often until smooth. Remove from heat and set aside.
2. In a medium bowl, add the egg whites and whisk them until they have stiff peaks.
3. In a separate bowl, whisk the cream until it resembles whipped cream.
4. Using a MagicalButter Spatula, stir the yolks into the chocolate mixture, then mix in the liqueur.
5. With another MagicalButter Spatula, gently fold the egg whites into the chocolate until almost blended.
6. Now gently fold in whipped cream until there are no streaks in the mousse. Reserve some whipped cream for garnish.
7. Pour chocolate mixture into a large glass serving bowl, cover bowl tightly with plastic wrap and chill for at least 4 hours before serving.
8. Top with homemade whipped cream and chocolate shavings before serving.
What’s more decadent than Chocolate Fudge? Chocolate Fudge made with MagicalButter!
You’ll Also Need:
1. Moderately butter an 8″ x 8″ glass baking pan.
2. In a heavy bottomed 2 quart saucepan, combine the butter, sugar, evaporated milk, marshmallows, and salt.
3. Bring to a boil over medium heat and stir constantly. Once boiling, lower the heat to low or low medium and cook for a full 6 minutes, stirring constantly.
4. Remove from heat and whisk in the vanilla.
5. Pour chocolate into a separate bowl and pour the butter mixture over top the chocolate.
6. Stir with a MagicalButter Spatula until the chocolate is melted and the mixture is completely combined. It should have a thick, smooth texture.
7. Add nuts, stir, then pour into buttered baking dish. Sprinkle any toppings at this time, if desired.
8. Refrigerate until firm.
9. Seal in an airtight container until ready to serve. Store at room temperature in low humidity.
1. Moderately butter an 8″ x 8″ glass baking pan.
2. In a heavy bottomed 2 quart saucepan, combine the butter, sugar, evaporated milk, marshmallows, and salt.
3. Bring to a boil over medium heat and stir constantly. Once boiling, lower the heat to low or low medium and cook for a full 6 minutes, stirring constantly.
4. Remove from heat and whisk in the vanilla.
5. Pour chocolate into a separate bowl and pour the butter mixture over top the chocolate.
6. Stir with a MagicalButter Spatula until the chocolate is melted and the mixture is completely combined. It should have a thick, smooth texture.
7. Add nuts, stir, then pour into buttered baking dish. Sprinkle any toppings at this time, if desired.
8. Refrigerate until firm.
9. Seal in an airtight container until ready to serve. Store at room temperature in low humidity.
The possibilities are endless when it comes to Magical Chocolate Sauce. Drizzle atop sundaes, pour over brownies, swirl with ice cream, make magical chocolate milk!
1. Place the MagicalButter Compound Chocolate in a metal bowl.
2. Combine the Magical Coconut Oil, cream, and corn syrup in a small saucepan, and bring to a simmer, stirring occasionally.
3. Pour over the chocolate, and allow it to sit for 3-4 minutes to allow the chocolate to melt, then add vanilla and whisk thoroughly to combine all ingredients.
4. Allow the sauce to cool slightly, then pour into a bowl or other container, and serve warm.
Chef’s Tip:
Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks. To serve, warm the sauce gently in the top of a double boiler.
1. Place the MagicalButter Compound Chocolate in a metal bowl.
2. Combine the Magical Coconut Oil, cream, and corn syrup in a small saucepan, and bring to a simmer, stirring occasionally.
3. Pour over the chocolate, and allow it to sit for 3-4 minutes to allow the chocolate to melt, then add vanilla and whisk thoroughly to combine all ingredients.
4. Allow the sauce to cool slightly, then pour into a bowl or other container, and serve warm.
Chef’s Tip:
Stored in the refrigerator, tightly covered, the sauce will keep for up to 2 weeks. To serve, warm the sauce gently in the top of a double boiler.
Chocolate crémeux, or chocolate cream, is best when it’s smooth and velvety, and absolutely heavenly served as a treat. It’s also rich enough to make layers in desserts, decorate cakes, and pipe into delicious pastries.
1. In a medium saucepan, add the cream, milk, sugar, salt, stir, and bring to a simmer, then remove from the heat.
2. In a medium bowl, whisk together the egg yolks and vanilla, then slowly add about ¼ cup of hot cream mixture, 2 tablespoons at a time, and gently whisk to combine completely.
3. Add yolk mixture to the hot cream, place back onto the stove on low heat, and cook for about 5 minutes to thicken. Stir constantly.
4. Prepare an ice bath by placing ice and water in a bowl and placing another bowl on top of it. Make sure not to have the top bowl touch the ice water in the lower bowl.
5. Place a fine mesh sieve over your ice bath, and strain the custard to make it perfectly smooth, then remove from the ice bath.
6. While the custard is still warm, add your MagicalButter Compound Chocolate and Magical Coconut Oil, and gently stir until everything is completely combined.
7. Pour the crémeux into a shallow glass or ceramic dish, and place a sheet of plastic wrap on the top surface of your crémeux and refrigerate for least 6 hours or overnight.
8. Spoon the crémeux into glasses, top with whipped cream and chocolate shavings.
9. Serve and enjoy!
1. In a medium saucepan, add the cream, milk, sugar, salt, stir, and bring to a simmer, then remove from the heat.
2. In a medium bowl, whisk together the egg yolks and vanilla, then slowly add about ¼ cup of hot cream mixture, 2 tablespoons at a time, and gently whisk to combine completely.
3. Add yolk mixture to the hot cream, place back onto the stove on low heat, and cook for about 5 minutes to thicken. Stir constantly.
4. Prepare an ice bath by placing ice and water in a bowl and placing another bowl on top of it. Make sure not to have the top bowl touch the ice water in the lower bowl.
5. Place a fine mesh sieve over your ice bath, and strain the custard to make it perfectly smooth, then remove from the ice bath.
6. While the custard is still warm, add your MagicalButter Compound Chocolate and Magical Coconut Oil, and gently stir until everything is completely combined.
7. Pour the crémeux into a shallow glass or ceramic dish, and place a sheet of plastic wrap on the top surface of your crémeux and refrigerate for least 6 hours or overnight.
8. Spoon the crémeux into glasses, top with whipped cream and chocolate shavings.
9. Serve and enjoy!
The refined coconut oil used in Magical Coconut Oil has all of the healthy properties that you love in coconut oil, without any of the coconut flavor. This keeps the flavors of your infused chocolates tasting the way they are supposed to. The process of infusing herbs into coconut oil at home is quite simple. All you need are a few ingredients and you’re ready to infuse. With minimal effort, your oil will turn out delicious and can last a long time when stored properly.
1. Place the ingredients into your MagicalButter Machine, and secure the head.
2. Press the Temperature button, and select 160°F/71°C. Then press the 2 Hours/Oil button.
3. After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance. Put on your LoveGlove, and pour the pitcher contents slowly through your PurifyFilter into a dark glass container.
* For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference.
** Lecithin is optional but highly recommended. Lecithin is an emulsifier used in cooking and in the pharmaceutical industry for binding ingredients in lipids (butter, oils, and fats). It helps to increase the bioavailability of plant compounds in your high-lipid infusions, intensifying the potency of the resulting extracts. Lecithin can be made from soy, sunflower, rice, or egg yolk. It is available at your local health-food or vitamin store in the form of powder, granules, or liquid. Any type is sufficient except in capsules, because they contain too many binders and fillers. Soy lecithin powder is processed to eliminate compounds that may have estrogen-like effects. Lecithin granules are made from soy powder mixed with soy oil, so they may contain estrogen-like compounds. Because liquid lecithin is three times as potent as powder or granules (it’s also three times as messy), use only 1 teaspoon per cup of butter or oil for your extractions.
MagicalButter, also referred to as cannabutter, is a key ingredient in many medicated recipes. It’s one of the most common and easiest ways to create infused dishes for those who prefer dairy butter over oil.
1. Place the ingredients into your MagicalButter Machine, and secure the head.
2. Press the Temperature button, and select 160°F/71°C. Then press the 2 Hours/Button button.
3. After the cycle is complete, unplug the unit at the outlet, and remove the head of the appliance. Put on your LoveGlove, and pour the pitcher contents slowly through your PurifyFilter into MagicalButter Trays, formed molds, or other storage container.
* For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference.
** For optimal extractions and maximum potency, based on extensive kitchen trials, our chef now recommends clarifying your butter before adding it to the pitcher. To clarify, gently melt and simmer the butter, discard the milk solids and surface foam, and retain the clear golden liquified butterfat. You can also skip clarifying and simply use melted or softened butter. Do not use cold, firm butter.
** Lecithin is optional but highly recommended. Lecithin is an emulsifier used in cooking and in the pharmaceutical industry for binding ingredients in lipids (butter, oils, and fats). It helps to increase the bioavailability of plant compounds in your high-lipid infusions, intensifying the potency of the resulting extracts. Lecithin can be made from soy, sunflower, rice, or egg yolk. It is available at your local health-food or vitamin store in the form of powder, granules, or liquid. Any type is sufficient except in capsules, because they contain too many binders and fillers. Soy lecithin powder is processed to eliminate compounds that may have estrogen-like effects. Lecithin granules are made from soy powder mixed with soy oil, so they may contain estrogen-like compounds. Because liquid lecithin is three times as potent as powder or granules (it’s also three times as messy), use only 1 teaspoon per cup of butter or oil for your extractions.
MagicalButter Oil Concentrate, or MBO, can be added to increase potency to your base oils and butters or to any recipe in this book. Always be sure to carefully calculate milligrams per serving (we provide dosage information later in this section) and exercise caution when adding extra potency to your recipes using MBO. When making MBO, patience is essential—cook time will vary based on a variety of factors, like liquid volume, extraction density, and the need to reduce at very low temperatures.
* For best results do not pre-grind botanicals. Adjust botanical weight according to personal preference.
CAUTION: MATERIALS ARE HIGHLY FLAMMABLE. Could cause injury. Never use an open flame, natural gas or propane burner, or permit smoking around the cooking process
The proper kitchen tools enhance your culinary experience and set you up for success. These useful items help in creating our amazing MagicalButter Chocolate recipes.
MagicalButter Machine—The world’s first countertop Botanical Extractor is designed for creating fantastic recipes, infusing the essence of healthy herbs into butter, oil, grain alcohol, lotions, and more.
MagicalButter Baking Mat—Our flexible, non stick silicone mat provides a premium surface for baked goods, dipping chocolate and flash freezing fruit, fudge and meringues. It replaces parchment paper and greasy baking sprays. The MagicalButter Baking Mat dissipates heat rapidly to prevent burning and is perfect for preparing concentrates, candies, and hot foods.
MagicalButter Spatulas—MagicalButter Spatulas are perfect for all your mixing, scraping, flipping, and serving needs. Crafted from 100 percent pure silicone, these spatulas combine ergonomic design with flexibility and strength for maximum performance and durability. Comfort-handles provide a firm, non-slip grip. Silicone construction means maximal heat resistance to 500ºF/260°C and ease of cleaning.
MagicalButter Trays (MB Eat To Treat Gummy Tray, MB 21UP Square Medible Trays 8ML, MB 21UP Gummy Trays 2ML, MB Butter Tray)—MagicalButter Trays are made from flexible, nonstick silicone providing a premium mold surface for baked goods, gummies, and other candies. They are easy to clean, dishwasher safe, as well as stain and odor resistant. Our 21UP tray series clearly identify medicated butter as “for adults only” to help protect children from accidentally consuming medicated food.
DecarBox Thermometer Combo Pack—The DecarBox features an integrated digital probe thermometer and allows you to effortlessly activate fresh herbs to your specific desired potency during decarboxylation and baking.
The LoveGlove—Extremely durable, heat-resistant, 100 percent pure silicone for cushioned comfort, our five-finger glove features raised LoveGrip nubs for a non-slip grip that no mitt can match. It’s dishwasher safe, won’t absorb stains or odors, and allows you to safely handle food in boiling water, a hot oven, and even a BBQ grill. In addition, you can easily open tight jar lids and safely use harsh cleaners. While a LoveGlove is included with every MagicalButter MB2e, they are also sold separately.
Purify Filter—Durable, reusable 220, 190, 90, 73 and 25 micron filter bags allow your liquid to pass through while capturing sediment, which makes straining your infusions a breeze. The smaller the micron, the finer the pore size. For butters or thicker extracts, like those featured in this recipe book, 190 and 220 are great choices. While all MagicalButter MB2e models include a 190 Micron Purify Filter, Purify Filters may be purchased separately.
Double Boiler—A double boiler, or “bain-marie,” is used to gently melt ingredients for cooking and baking. When working with chocolate for candies and confections, a double boiler helps keep chocolate from scorching and burning. A DIY double boiler can be made by placing a pyrex glass or metal mixing boil over a pot of simmering water.
Whisk—A whisk can be used for general mixing purposes helping to smooth ingredients and is especially useful for incorporating air to fluff-up ingredient mixtures, this is called whisking, or “whipping.” Any metal whisk should suffice, but when whisking in non-stick pots and pans, choose plastic to protect the non-stick coating from nicks and scratches.
“Decarboxylation” is a long word for a simple process. To decarboxylate your herb, you just need to heat it. Applying a little heat to dried bud inspires some fascinating chemical reactions in the plant. Cannabinoids are chemicals found in the cannabis plant that bind to cells in the body to produce effects. Sometimes decarboxylation is called “activating” or “decarbing.” If you’re cooking with cannabis, it is highly recommended you decarboxylate before you begin making your edibles. If you ingest cannabis and want the full psychoactive effect, you need to first decarboxylate before cooking with the herb. Activating your cannabis prior to cooking ensures that T-C’s psychoactive and other cannabinoids’ (like C-D and C-N) potential are not wasted. If you don’t decarb before cooking, you risk losing potency and will not make the most out of your cannabis.
While 250°F/121°C is the optimal temperature to activate T-C, slightly higher temperatures (along with longer cook times) are effective at activating other beneficial cannabinoids like C-D and C-N, should you choose to highlight them instead. Please note that while higher temperatures/times help activate C-D and then C-N, each higher temp/time can also diminish the effect of a previously activated cannabinoid.
If you do not have a DecarBox, use an oven roasting bag or on a rimmed baking sheet. Make sure the pan is the correct size so there is not an empty space on the pan. Bake the cannabis for 30 to 40 minutes, stirring every 10 minutes so that it toasts evenly. When the cannabis is darker in color—a light to medium brown—and has dried out, remove the bag or baking sheet and allow the cannabis to cool. It should be quite crumbly when handled.
In addition to making deliciously infused edibles, one of the most important aspects of an enjoyable experience is to know your dose. The effects felt from eating cannabis vary greatly from vaping and smoking cannabis. In general, eating cannabis is more intense and the effects can last longer (several hours or more).
When cannabis is ingested, the primary psychoactive cannabinoid delta-9 T-C is broken down with enzymes and sent through the liver where it converts to 11-hydroxy-T-C. This active compound crosses the blood-brain barrier more easily causing increased psychoactive effects, especially when cannabis is infused into lipid-rich food like MagicalButter Chocolate.
When eating cannabis infused edibles, a useful reminder is to Start Low, Go Slow. And remember, not all strains are created equal!
If you’re looking for a simple way to make incredible, professional quality, chocolate creations without the extra work involved in tempering, then our MagicalButter Chocolate is sure to become a hit in your kitchen. Simply melt and use… no fuss, no muss, no tempering!
All MagicalButter Chocolate product(s) are certified AKC Kosher Dairy. Although all MagicalButter Chocolate is Gluten Free, it is not certified as Kosher for Passover.
