Cannabis Infused Chocolate Bark

Sarah’s Chocolate Bark…Candy With a Kick!

I’ve met a lot of growers who are great at growing but clueless in the kitchen.

They can grow a 10-foot Panama Red, but they can’t bake a cake to save their lives. Sarah however is great at growing plants, and great at turning them into awesome edibles.

It’s her cannabis infused chocolate recipe that requires zero baking and takes only about ten minutes. It’s a tactical win for the busy grower.

She says the secret is using high-quality dark chocolate. It has enough natural fats to carry the cannabinoids without needing a ton of extra butter. Use a double-boiler; if you put chocolate directly on a burner, it is never a good thing. But remember it’s imperative to keep water away from the melting chocolate—even one drop will ruin the whole batch.

The Ghost approves of this chocolate bark because it stores in the freezer for months. You can break off a “shard” whenever you need a dose. It’s a clandestine treat that looks like expensive candy but carries the heavy-hitting power of your favorite cannabis genetics.

Sarah’s Recipe:
Melt: Take 12 oz of high-quality dark chocolate chips. Melt them in a double-boiler over low heat.
Infuse: Stir in 2 tablespoons of potent cannabis-infused coconut oil or a concentrated tincture.
Mix: Add in a handful of crushed walnuts, sea salt, or dried cranberries, or raisins (I like raisins in it).
Spread: Line a baking sheet with parchment paper. Pour the chocolate out and spread it thin.
Set: Pop it in the fridge or freezer for 30 minutes until it’s rock-hard. Break it into irregular pieces.

The Ghost Tip: Use a strain like The Black for this recipe. The dark, earthy chocolate notes perfectly mask the “weedy” flavor of a heavy Indica. It’s a sophisticated way to get your medicinal relief….great before bed.

Hey growers! Dark chocolate or milk chocolate? What’s your favorite pairing for a “Ghost” infusion? Join the conversation over at the JCS Growers Community forum.