CHEF'S SIGNATURE MACRO-DOSED DARK CHOCOLATE BAR 🍫🌿✨
An ultra-potent, professional-grade dark chocolate bar featuring a high-saturation botanical infusion and a perfect tempered snap.
RECIPE INFO:
Category: Masterclass Confectionery
Difficulty: High (Requires Tempering)
Prep Time: 30 minutes
Infusion Time: 3 hours
Setting Time: 24 hours
Total Time: 27 hours 30 minutes
Yield: 2 Large Bars (approx. 24 squares total)
THC per serving: Approximately 50mg per square (based on high-potency infusion)
TERPENE PAIRING:
Best paired with strains high in Caryophyllene or Humulene. These peppery and woodsy terpenes harmonize beautifully with the bitter-sweet profile of 70% dark chocolate, enhancing the savory umami of the cocoa.
DOSAGE INFORMATION:
This is a super macro-dosed recipe intended for high-tolerance users. Based on 14 grams of high-quality flower infused into a minimal amount of coconut oil. Each square contains approximately 50mg of THC.
PLEASE CONSUME RESPONSIBLY AND START LOW, GO SLOW!
This product is extremely potent. Keep out of reach of children and pets. Do not drive or operate machinery after consumption.
INGREDIENTS:
* 14 grams high-quality cannabis flower
* 1/4 cup organic refined coconut oil (used as the infusion carrier)
* 12 oz Valrhona Guanaja 70% Dark Chocolate Feves
* 1/2 tsp McCormick Culinary Tahitian Vanilla Extract
* 1 tsp liquid sunflower lecithin
* Maldon Sea Salt Flakes (for finishing)
DECARBOXYLATION INSTRUCTIONS:
* Preheat oven to 240°F.
* Break flower into uniform, pea-sized pieces.
* Spread on a parchment-lined baking sheet.
* Bake for 45 minutes to ensure maximum activation for macro-dosing.
* Allow to cool completely.
INFUSION INSTRUCTIONS:
* Combine 1/4 cup coconut oil and decarboxylated flower in a small double boiler.
* Maintain a steady 160°F for 3 hours.
* Strain through a fine-mesh sieve and 25-micron bag, squeezing firmly to recover all potent oils.
* Stir in the sunflower lecithin while the oil is still warm.
PREPARATION INSTRUCTIONS:
* Melt 9 oz of the dark chocolate in a double boiler until it reaches 115°F. Remove from heat.
* Slowly stir in the concentrated infused oil and vanilla extract until completely integrated.
* Add the remaining 3 oz of un-melted chocolate (the "seed") and stir constantly until the temperature drops to 82°F.
* Gently reheat the chocolate to 90°F (do not exceed 92°F or you will lose the temper).
* Pour the tempered chocolate into professional polycarbonate molds. Tap firmly on the counter to release air bubbles.
* Sprinkle a light dusting of Maldon sea salt over the back of the bars.
* Let the bars set at a cool room temperature (65-68°F) for 24 hours.
* Pop the bars out of the molds—they should release easily with a glossy shine.
CHEF TIPS:
To achieve the "super macro" status, ensure your infusion is as concentrated as possible. Using a Magical Butter Machine can help maintain the precise temperature needed for this level of saturation. The addition of lecithin is non-negotiable here; it is the molecular glue that prevents the high oil content from separating from the chocolate.
Enjoy the Chef's Signature Macro-Dosed Dark Chocolate Bar responsibly 🍫🌿✨