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Where the formats are developed
A format is a set of constraints solved in order: how much of a cannabinoid, carried in what, holding steady for how long. Chocolate is where we solved it first.
2022
Manufacturing since
1 mg
The hardest increment to hold
5
Steps from constraint to locked process
Chocolate is where we started and where most of our volume sits, and it is a genuinely difficult medium to work in. The constraints we solve here — even distribution at low dose, stability on a shelf, and flavour that does not lean on sugar — apply to any format we take on. The extract side of the business runs on the same discipline.
Most people meet chocolate as a confection. In edible cannabis manufacturing it is a carrier — a fat-based medium that cannabinoids can be dispersed into. That makes cocoa butter chemistry the starting point of the formulation rather than a finishing touch.
Cocoa butter has an unusually narrow and well-defined melting range. That is what gives chocolate its snap at room temperature and its clean melt in the mouth, and it is also what makes it a predictable medium to formulate into. Predictability is the most valuable property a carrier can have.
Cocoa butter can crystallise into several different forms, and only one of them produces good chocolate. Tempering is the controlled cycle that encourages that form and suppresses the others. Introducing a cannabinoid extract changes how the fat system behaves, so the formulation and the tempering have to be developed together rather than one after the other.
A 1 mg unit sounds simple and is the hardest thing to make reliably. The cannabinoid has to be distributed uniformly through the entire batch so that every unit moulded from it carries the same amount. Uneven distribution does not average out — it produces units above and below the declared figure, which is a compliance failure as well as a quality one.
Format, dose, the cannabinoids involved and the flavour direction are fixed first. Everything downstream serves them.
The cannabinoid is incorporated into the cocoa butter phase rather than added to finished chocolate.
The formulation is run through a full tempering and moulding cycle, because a recipe that works in a beaker and fails on a line is not a formulation.
Laboratory testing confirms the declared figures on an actual production lot.
The parameters that produced the result become the documented process for that product.
A formulation is not finished when it works once. It is finished when it can be reproduced, and demonstrated.
Format, dose accuracy, stability over time, and flavour that does not depend on additional sweetness. Those four constraints decide most of what a product becomes.
Questions
Cocoa butter has an unusually narrow and well-defined melting range, which makes it a predictable medium to formulate into. Predictability is the most valuable property a carrier can have when the target is an accurate low dose.
Yes. XTRACT, under our Infyn Extracts brand, is a compressed oral tablet with no fat phase at all. The constraints we solve in chocolate — even distribution, shelf stability, flavour that does not lean on sugar — apply to any format we take on.
Cocoa butter can crystallise into several forms and only one makes good chocolate. Tempering is the controlled cycle that encourages that form. A cannabinoid extract changes how the fat system behaves, so formulation and tempering have to be developed together.
Manufacturing tolerance is proportional rather than absolute. An error that is invisible on a 10 mg piece is ten times as significant on a 1 mg one, so a smaller declared figure demands a tighter process to hit the same accuracy.