Chocolate-Covered Pretzel THC Bites
(15 mg THC each · 40 bites · 600 mg total batch)
Crunchy mini pretzels dipped in silky dark chocolate with a flaky salt finish. Sweet-salty perfection, zero weed taste.
Decarboxylation
3.0 g flower @ 22–25 % THC (or 1.5 g good kief)
240 °F for 40 minutes in sealed mason jar → ~600 mg usable THC
Infusion
1½ cups (360 g) 70 % dark chocolate (chips or chopped bar) + ½ tsp liquid sunflower lecithin
Melt chocolate to 110 °F → add decarbed material → sous-vide 185 °F for 2 hours in sealed jar
Strain hard → crystal-clear 600 mg THC chocolate
Coating
All 600 mg THC chocolate, tempered
120 mini pretzel twists (about 150 g)
Flaky sea salt for finishing
Steps
1. Line two sheet pans with parchment.
2. Temper the THC chocolate (or simply melt gently if you’re not fussy about snap).
3. Drop 3–4 pretzels at a time into the chocolate → fish out with a fork → tap off excess → place on parchment.
4. While chocolate is still wet, sprinkle a few flakes of sea salt on each.
5. Let set at room temp 30 minutes or fridge 10 minutes.
6. Once fully set, break apart any clusters → store or devour.
Storage
Airtight tin with parchment between layers → 2 months room temp
Fridge → 4 months
Dosing
600 mg ÷ 40 = 15 mg exact per bite
One bite = perfect movie snack
Two bites = you’re laughing at commercials
Crispy pretzel crunch, rich dark chocolate that snaps, and that addictive salty pop on the finish.
These disappear faster than regular chocolate-covered pretzels at any party.
Make double.
Hide a tin in the freezer.
You’ll thank me during the next Netflix binge.