CHOCOLATE-DIPPED CANNA-BANANA POPS WITH CRUSHED NUTS
Recipe Info:
Prep time: 20 minutes
Cook time: 5 minutes (plus 2 hours freezing)
Servings: 8 pops
Terpene Pairing:
Myrcene and Limonene. The tropical, musky notes of Myrcene enhance the natural creaminess of the banana, while Limonene provides a bright citrus contrast to the heavy dark chocolate and roasted nut profile.
Dosage Information:
Total infusion: 1/4 cup infused coconut oil.
Per serving: Approximately 10mg (dependent on the potency of the starting material).
Ingredients List:
4 large, firm-ripe bananas
2 cups high-quality 70 percent dark chocolate melting wafers
1/4 cup infused coconut oil, melted and slightly cooled
1 cup crushed roasted hazelnuts or walnuts
1/2 teaspoon flaky sea salt
8 wooden popsicle sticks
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a small glass bowl over a simmering pot of water, combine 1/2 cup of organic refined coconut oil with the decarboxylated material. Maintain a temperature between 160 and 175 degrees Fahrenheit for 2 hours. Strain through a 25-micron silk screen or double-layered cheesecloth. Measure out exactly 1/4 cup for the recipe.
Preparation Instructions:
Peel the bananas and cut them in half crosswise. Insert a popsicle stick into the cut end of each half. Place the bananas on a parchment-lined tray and freeze for at least 1 hour. While the bananas freeze, melt the dark chocolate wafers in a double boiler over low heat. Once smooth, whisk in the infused coconut oil until the mixture is glossy and fully emulsified. Place the crushed nuts and sea salt in a shallow dish. Remove the bananas from the freezer. Dip each banana pop into the chocolate mixture, rotating to coat completely. Immediately roll the pop in the crushed nuts before the chocolate sets. Place back on the parchment-lined tray and freeze for another hour until firm.
Chef Tips:
Use refined coconut oil if you prefer no coconut flavor, allowing the chocolate and banana to remain the primary profiles. Ensure the bananas are firm; overripe bananas will become too soft and may fall off the sticks during the dipping process.
Consume Responsibly.
Start Low, Go Slow.