Crackle Shell, Portioned Into Pots

Steps

1. Line up ten small lidded pots or 1 oz condiment cups — this batch becomes ten fixed portions, not a free-pour bottle.
2. Melt the chocolate chips on their own: microwave in 30-second bursts, stirring between each, for about 1 to 1½ minutes, or set the bowl over a pan of barely simmering water without letting it touch the water.
3. Let the melted chocolate cool for 5 minutes, stirring now and then, so it's warm rather than hot. Keeping it gentle here is what protects the dose you're about to add.
4. Stir in the infused coconut oil (melted, or soft enough to blend in) along with the salt if using. Stir steadily for a full minute — the mixture should be glossy, loose and completely uniform, with no separate film of oil on the surface.
5. Weigh the finished shell, divide by ten, and pour that exact weight into each pot. Scrape the bowl clean and even out any remainder across all ten. Never pour "about" a portion — the whole point of pots is that the measuring already happened.
6. Cool and cap. Store at room temperature for up to a few weeks, or in the fridge.
7. To use, sit one sealed pot in a mug of hot tap water for a minute or two until it flows, then pour the whole pot over a bowl of ice cream. It sets to a snappy shell in about 30 seconds.
8. Label: mark each pot and the storage box — Infused magic shell · 5 mg THC per pot · 50 mg per batch of 10 · made [date]. One pot per person per sundae; start with one and give it a couple of hours before deciding on more.