I'm a fan of melting it straight into chocolate too. Really good for dosing. Silicon moulds off Amazon work good to reform it back into a bar or individual pieces. I aim for around 20-30mg a piece.

Not necessary but worth tempering the chocolate so it doesn't have to be kept in the fridge too, much easier than it first appears after a few goes 🤣. Just need a thermometer, BBC food has a good guide.

On a break at the moment for work, can't wait to get back on this stuff and ween off meds again 🙃😆

The best thing to do is add it to butter first then use the butter in your recipe put the butter in a bowl over boiling water as if your melting chocolate add 1 mil or more to the butter mix it in well then pour the butter in a tub and let it set then use it in your recipe

Yes it definitely is