Marijuana and chocolate is a classic combination, but the days of the standard pot brownie being the centerpiece of cannabis cuisine are far behind us.
There are lots of reasons to explore alternative edibles — it could be dietary concerns, or maybe the impending summer weather makes turning on the oven unbearable. Either way, one of the best strategies for getting stoney and sweet (with less sugar and scorch) is with weed infused, chocolate-covered fruit.
Making a medible arrangement from scratch is hardly the challenge it might seem — melting chocolate and combining it with coconut oil is pretty much all you’re doing to achieve the desired result. Use coconut oil that has been infused with either cannabis plant material (like flowers or trim) or hash to make it medicated.
The sometimes tedious step is cleaning and dipping the fruit. For example, to dip a strawberry, it should be rinsed first, then patted dry so that there is no water between the berry and the chocolate.
An easier way to get a bite-sized fruit, weed and chocolate fix is with chocolate-covered banana slices. Using a silicone mini-muffin tray eliminates the dipping step of the process, and the result is a dozen uniform and very dank pucks of banana-containing weed-chocolate. For an even cooler treat, try freezing them!
Mise en place:
• 1-2 ripe bananas
• 1 bag of bittersweet chocolate chips
• 2 tbsp cannabis-infused coconut oil
• 1 one-dozen silicone mini-muffin tray
Step 1: Pour half of the chocolate chips into a microwave-safe bowl and add one tbsp. of infused coconut oil.
Step 2: Microwave for 30 seconds on high, remove and stir. Microwave for 15 seconds on high and stir — repeat until the chocolate chips have melted. It’s better to stir vigorously to help the melting process than to over heat the chocolate, as that will compromise the texture and it will become grainy and difficult.
Step 3: Once the chocolate has melted completely, pour the mix evenly into the 12 mini-muffin holes in the silicone mold. Put the mold in the refrigerator so it will solidify.
Step 4: While the mold is cooling, slice 1 or 2 bananas (depending on size). The thicker the slice, the more banana taste in each bite but if they are too large the chocolate may not cover them effectively. Somewhere around ¼ of an inch is best.
Step 5: Repeat the melting process with the remaining chocolate chips and coconut oil, heating them in the microwave until the chocolate is liquid and smooth.
Step 6: Once the chocolate in the mold has cooled and the remaining chocolate has been heated and the bananas are sliced, carefully place one banana slice in each mini-muffin cup. After they’re in, pour the melted chocolate over them, making sure it coats the sides and the top of the banana- this prevents premature browning.
Step 7: Refrigerate the slices until all the chocolate is completely solid. The pieces will be easy to pop right out of the silicone tray once they’ve solidified, and then should be stored in the refrigerator or freezer until served.
TELL US, what’s your favorite fruit to dip in chocolate?