72-Hour Dark-Chocolate & Tonka Bean Soufflé with Warm Liquid Cannabis

72-Hour Dark-Chocolate & Tonka Bean Soufflé with Warm Liquid Cannabis-Caramel Center and 23-Karat Gold  
(Everything measured in ounces and spoons except the weed – because freedom)

Serves 8 individual soufflés  
Dosage: exactly 15 mg THC per soufflé (120 mg total in the caramel centers)

Infusion (start 10–12 days ahead)

Decarboxylation  
3.5 g cannabis flower @ 22 % THC (that’s the only thing staying metric, baby)  
Grind, spread on parchment, 240 °F for exactly 40 minutes. Cool in the oven. Done.

Liquid cannabis caramel core (makes ≈14 oz total, 120 mg THC)  
14 oz heavy cream  
5 fresh tonka beans, grated on a microplane (or ½ tsp tonka paste if your guy can get it)  
7 oz glucose syrup (light corn syrup works in a pinch)  
10.5 oz Valrhona Manjari 64 % (or any decent 64 % dark)  
14 oz granulated sugar  
7 tbsp unsalted butter, cold and diced  
2 heaping tsp fleur de sel or Maldon  
3.5 g decarbed weed  
1 tsp sunflower lecithin granules

1. Warm cream + grated tonka to 175 °F, kill the heat, lid it, walk away 30 minutes.  
2. In a tall, heavy pot, melt glucose. Add sugar in three waves, cook to deep amber (about 350–355 °F on a candy thermometer).  
3. Kill heat, slowly stream in warm tonka cream (stand back – it will volcano). Stir like hell, bring back to 226 °F.  
4. Pull off heat. Dump in chocolate, butter, salt, lecithin, and the 3.5 g decarbed weed. Hit it with an immersion blender until stupid smooth.  
5. Pour into a big mason jar, drop jar into a 185 °F water bath for exactly 2 hours, stirring every 20 minutes.  
6. Strain through a fine mesh + coffee filter while hot. Cool to 80 °F.  
7. Pipe 1.6–1.75 oz (about 3 tablespoons) into eight 2-inch silicone half-sphere molds. Freeze solid.

Soufflé base (make 72 hours ahead)  
18 oz Valrhona Guanaja 70 % (or any 70 % you can get your hands on)  
14 oz whole milk  
3.5 oz heavy cream  
6 large egg yolks (≈4.2 oz)  
½ cup + 1 tbsp sugar  
½ cup all-purpose flour, sifted  
3 tbsp Valrhona cocoa powder (or any Dutch-process), sifted

Standard pastry-cream-into-chocolate method: boil milk + cream, temper into yolks+sugar+flour+cocoa, cook until it looks like thick chocolate pudding, off heat add melted chocolate, blend smooth, press plastic on surface, fridge 72 hours.

Day of service – final batter  
The matured base at room temp  
10 large egg whites (≈12–13 oz)  
⅓ cup granulated sugar  
Softened butter + cocoa powder for ramekins

Assembly & bake  
8 straight-sided 7–8 oz ramekins  
Double butter + cocoa dust (upward strokes, chill, repeat)  
Whip whites + sugar to firm glossy peaks  
Fold ⅓ into base to loosen, then fold in the rest – keep it airy  
Fill ramekins halfway, drop in a frozen caramel sphere, top up to just over the rim, level with offset spatula, thumb the chimney  
Fridge 2–8 hours

Bake 390 °F (no fan) exactly 11–12 minutes – they’ll rise like crazy  
Dust with cocoa, slap one sheet of 23-karat gold on top of each, run to the table

Tell your guests to spear straight through the gold. The warm salted tonka-cannabis caramel will erupt like liquid sin.

15 mg THC per soufflé.  
Merica. Now with freedom units.