CHOCOLATE
with in-house cannabis extract
dARK CHOCOLATE & MILK CHOCOLATE
Dark Chocolate Ingredients
Cacao beans, cane sugar, cocoa butter, sunflower lecithin, vanilla beans
Milk Chocolate Ingredients
Cane sugar, full cream milk, cocoa butter, cacao beans, sunflower lecithin, vanilla beans
Packaging & Storage
Store closed in mylar pouch in a dry place away from heat and direct sunlight. No refrigeration needed.
Recommended Dose
1 Piece = 10mg THC
Dark Chocolate Dietary
& Allergen Information
Gluten & nut free
Made on shared eqpt. with Milk Chocolate
Milk Chocolate Dietary
& Allergen Information
Gluten & nut free
Contains milk
At the heart of our chocolate bars is a commitment to simplicity and quality. We’ve crafted both milk and dark chocolate options that will delight a diverse range of tastes. Through rigorous research and tasting, we’ve chosen chocolates that truly shine on their own, ensuring each bite is a memorable experience.
MeltING
We start our chocolate-making process by gently melting our chocolate, ensuring precise temperature control and careful agitation. While this may seem straightforward, the timing and mixing force are vital for achieving the perfect texture.
By avoiding excessive heat, we prevent cocoa particles from clumping and avoid burning, which can lead to an undesirable, separated product. Our careful technique of gentle heat and continuous mixing preserves the cocoa's integrity and sets the stage for achieving a beautifully tempered chocolate.
INFUSING & HOMoGENIZING
Next, we melt cocoa butter and homogenize it with our cannabis oil. Cocoa butter is a key ingredient in all types of chocolate production, essential for a crisp snap, shiny exterior, and room-temperature stability.
In our recipe, cocoa butter has the additional function of carrier for our in-house cannabis extract. Because THC, CBD, and other cannabinoids are fat soluble, the cannabinoids molecules infuse easily into the cocoa butter and become more bioavailable when consumed. Cocoa butter is also an excellent carrier option because it is a natural ingredient that comes directly from the cocoa bean.
To ensure specific and accurate dosing, we thoroughly homogenize our cannabis cocoa butter mixture into our melted chocolate before moving on.
DEPOSITING
Once our recipe is fully homogenized, we calibrate our depositor to dispense a precisely measured volume for every bar. Because different chocolate recipes have different viscosities (ranging from thinner and more watery to thicker and more syrupy), the amount of time needed to dispense the correct volume will vary.
Once we’ve calibrated our machine, we precisely dispense our chocolate mixture into our custom molds.
TEMPERING
Throughout our entire process, we are focused on achieving a good temper. Tempering is not a specific step, but rather a process that occurs throughout the melting and gradual cooling of chocolate to form a specific type of crystallization.
In chocolate, there are six distinct types of crystal formations. Beta (Form V) crystals are considered the most desirable, creating a shiny, snappy shelf-stable bar that will melt in your mouth but not your hands. An improper temper, however, will result in a chocolate bar that melts easily and bends rather than snaps when breaking off a piece.
The type of chocolate (i.e. dark, milk, white), the ingredients within a chocolate recipe, and even the type of bean the chocolate comes from can dramatically influence the ideal temper for that specific chocolate. We extensively tested our chocolate recipes at different temperatures to find the temper that gave our bars the right snap and shine
COOLING & DEMOLDING
To facilitate the formation of beta (Form V) crystals, we cool the chocolates in a carefully conditioned room, maintaining a precise temperature and humidity.
After cooling, we can easily separate the bars from the molds due to the proper temper. All it takes is flipping the chocolate mold upside down and voila! Each chocolate bar then undergoes attentive quality control to accept only the best looking bars for packaging.
DESIGN & PACKAGING
Our chocolate bars showcase a modern line illustration that creatively integrates our signature wave logo. The segmented design not only allows for precise dosing but also pays tribute to our beloved Jersey Shore boardwalks.
Our bars are packaged in childproof mylar bags, which significantly extends freshness by minimizing oxygen and moisture exposure, blocking light, and offering some protection against temperature fluctuations.
For optimal quality, we recommend storing Breakwater Chocolate in a cool, dry place, away from heat and direct sunlight. Refrigeration is not necessary.
Our final result is Breakwater Milk and Dark Chocolate, formulated with rich cacao and our in-house cannabis extract for an elevated and easily doseable experience.