The library
Cooking with cannabis is a fat substitution — you swap butter for cannabutter and the rest is ordinary cooking. So every recipe here stores the fat it needs and the dose it targets, and works out the split once it knows how strong your oil is.
Set your infusion strength
Tell the site how strong your butter or oil is and every recipe rewrites its ingredient amounts to match.
5 recipes matching “chocolate”
Two ingredients and one technique. Tempering is what gives bark its shine and its break, and the seed method gets you there with a bowl and a thermometer instead of a marble slab.
Contains dark chocolate
Written for
2.5 mgper piece
32 pieces · 15 min
Boiled sugar, cocoa and oats dropped onto wax paper, and the only real variable is the boil. Sixty seconds at a full rolling boil sets them; thirty leaves puddles and ninety turns them dry and crumbly.
Written for
5 mgper cookie
24 cookies · 25 min
Mounds of toasted coconut bound in dark chocolate, set on a tray. Toasting the coconut first is not about color — untoasted shreds hold moisture, and moisture is what turns melted chocolate to sludge.
Contains dark chocolate
Written for
5 mgper haystack
24 haystacks · 28 min
Baking soda whisked into 300 °F syrup foams it into a brittle sponge in about four seconds. Nothing infused can ride in a syrup that hot, so the dose goes into a chocolate layer over the cooled slab.
Contains dark chocolate
Written for
2.5 mgper piece
24 pieces · 25 min
An uncooked fondant of confectioners' sugar and coconut oil, chilled hard and dipped in dark chocolate. Firm centers are the whole game — a soft patty smears in the bowl and comes out a lumpy puddle.
Contains dark chocolate
Written for
5 mgper patty
30 patties · 30 min
