Chocolate-Dipped Orange Slices (THC)
(10 mg THC each · 30 slices · 300 mg total batch)
Candied orange slices half-dipped in dark chocolate. Bright citrus, bitter chocolate, perfect crack. Zero weed taste.
Decarboxylation
1.2 g flower @ 22–25 % THC (or 0.6 g good kief)
240 °F for 40 minutes in sealed mason jar → ~300 mg usable THC
Infusion
200 g 70–75 % dark chocolate (buttons or chopped) + ½ tsp liquid sunflower lecithin
Melt chocolate to 115 °F → add decarbed flower → hold 185 °F sous-vide 2 hours
Strain hard through 90-micron → crystal-clear 300 mg THC chocolate
Candied Oranges
4 large navel or cara cara oranges
2 cups (400 g) granulated sugar
2 cups (480 ml) water
extra ½ cup sugar for tossing
Steps
1. Slice oranges into 4–5 mm wheels (about 30 slices total). Remove seeds.
2. Blanch slices in boiling water 2 minutes → shock in ice bath (removes bitterness).
3. In wide pan, dissolve 2 cups sugar in 2 cups water → add slices in single layer.
Simmer gently 45–60 minutes until translucent and syrup thickens.
4. Remove slices to wire rack → cool 2 hours (or overnight).
5. Toss gently in extra sugar → shake off excess.
6. Temper THC chocolate (or simply melt slowly to 90 °F).
Dip each slice halfway → place on parchment.
7. Chill 15 minutes until set.
Storage
Airtight tin with parchment between layers → 1 month room temp
Fridge → 3 months
Dosing
300 mg ÷ 30 = 10 mg exact per slice
One slice = elegant dessert buzz
Two slices you’re writing love letters to citrus
Bright orange flavor cuts through the chocolate, the sugar shell gives a soft crunch, then the dark chocolate melts.
The prettiest edible you’ll ever make—and the easiest to share (or not).
Keep them in the fridge and they stay dangerous.