Complete rookie, but have a bunch of nugs I am infusing into MCT oil/solid coconut oil. I have a billion questions, but just to get started, I am wondering when to add lecithin—while infusing these oils or down the road when I go to cook?

If it helps with shelf-life of the infused oil, I can see adding it before...but then thought perhaps the best practice is to leave the infused oils pure and only add the lecithin when combining my infused oils with, say, chocolates/etc.

I envision having mason jars on hand for months, if that factors into the decision. :)

I plan on rolling up my sleeves and making a bunch of small batch oils tomorrow, so wanted to ask...before or after (or does it not matter)?

Also, is there an 'easy button' with edibles? My priorities would be shelf-stable for at least a week (LOVE the year shelf-life of disp. bought edibles, but don't want to make this a science experience while running the risk of mold) and portable would be nice (take some on the road for long weekends, etc, though 97% consumption will be at home).

I can't really store large batches in the fridge/freezer, but I could put a week's worth of chocolate in a bag of frozen veggies where teenagers would never look, of course...but like to get a shelf-stable bar that could sit out for a week and not melt. Gummies are doable, but seem more elaborate and less shelf-stable? Even the pre-mix packs say to keep in the fridge and use within a few days...just like to whip up a batch of something once a week/every other week).

I plan to do some solid coconut oil, as I read it helps with chocolate stability at room temperature, but unsure if I should go heavier on the MCT for ease of use/versatility, half and half, heavier on the coconut oil if a chocolate fan, which recipes would serve me best for portability, etc, etc, etc....overthinking it, of course. :)