Chocolate Raspberry Canna-Ganache Bonbons
Indulge in the ultimate fusion of rich chocolate, tart raspberries, and potent cannabis with these luxurious Canna-Ganache Bonbons. These handmade treats combine silky ganache filling infused with decarboxylated cannabis, a burst of raspberry flavor, and a glossy chocolate shell. Perfect for experienced edible enthusiasts, this recipe includes detailed guides for safe decarboxylation and infusion to ensure consistent potency and flavor.
Yield and Prep Time
- Yield: About 30-40 bonbons (depending on mold size)
- Prep Time: 45 minutes active + 4-6 hours infusion/decarb + overnight chill
- Potency Note: Adjust based on your strain's THC content (e.g., 20% THC flower yields ~200mg THC per gram decarbed).
Ingredients
For Decarboxylation and Infusion (makes ~1/2 cup infused coconut oil, enough for recipe)
- 7-14 grams decarboxylated cannabis flower (grind finely; use 7g for milder potency)
- 1/2 cup (113g) coconut oil (refined for neutral flavor; high smoke point ideal for infusion)
For Raspberry Ganache Filling
- 8 oz (227g) high-quality dark chocolate (70% cocoa, chopped)
- 1/2 cup (120ml) heavy cream
- 1/4 cup (60ml) cannabis-infused coconut oil (from above)
- 1/4 cup (60g) raspberry puree (fresh or frozen raspberries blended and strained)
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
- Pinch of sea salt
For Chocolate Shells and Assembly
- 12 oz (340g) dark or milk chocolate (for tempering)
- 1/2 cup freeze-dried raspberries, crushed (for garnish)
- Edible gold leaf or cocoa powder (optional)
Step 1: Full Decarboxylation Guide
Decarboxylation activates THC/CBD by converting THCA/CBDA through heat. Improper decarb leads to weak edibles.
1. Preheat Oven: Set to 240°F (115°C). Line a baking sheet with parchment paper.
2. Prep Flower: Grind cannabis coarsely (coffee grinder works; avoid powder to prevent burning).
3. Spread Evenly: Place on sheet in a thin, even layer.
4. Bake: 30-40 minutes, shaking pan halfway. Flower should turn light brown and fragrant (not burnt). Time varies by moisture—test a small batch first.
5. Cool: Let sit 30 minutes. Store in airtight jar if not infusing immediately.
Pro Tip: Use an oven thermometer for accuracy. For precise potency, send a sample to a lab post-decarb.
Step 2: Cannabis Infusion Guide
Infuse into coconut oil for smooth integration into ganache (fat-soluble cannabinoids bind well).
1. Double Boiler Setup: Fill a saucepan 1/3 with water, bring to simmer. Place heat-safe bowl over (no contact with water).
2. Melt Oil: Add coconut oil to bowl, stir until fully melted (low heat ~160°F/71°C).
3. Add Decarbed Flower: Stir in ground cannabis. Simmer gently 2-3 hours, stirring every 30 minutes. Maintain temp below 200°F (93°C) to preserve terpenes.
4. Strain: Pour through cheesecloth or fine mesh strainer into a jar. Squeeze to extract oil (wear gloves). Discard plant material.
5. Cool and Store: Refrigerate until solid (4 hours). Re-melt as needed.
Potency Math Example: 7g of 20% THC flower = ~1400mg THC raw → ~90% retention post-decarb/infusion = ~1260mg total → ~31mg per tsp oil. Scale accordingly.
Step 3: Make Raspberry Canna-Ganache Filling
1. Heat Cream: In a saucepan, warm heavy cream + raspberry puree + lemon juice over medium until simmering (do not boil).
2. Melt Chocolate: Place chopped chocolate + infused coconut oil in a heat-safe bowl.
3. Combine: Pour hot cream mixture over chocolate. Let sit 2 minutes, then whisk until smooth and glossy. Stir in vanilla and salt.
4. Chill: Cover and refrigerate 1-2 hours until firm but scoopable.
Step 4: Temper Chocolate Shells and Assemble Bonbons
1. Temper Chocolate: Melt 2/3 of chocolate in double boiler to 115°F (46°C) for dark. Add remaining chocolate, stir to 90°F (32°C). Hold at 88-90°F.
2. Mold Shells: Spoon tempered chocolate into silicone bonbon molds (1-inch spheres). Tap to release bubbles, chill 5 minutes to set.
3. Fill: Spoon 1 tsp ganache into each shell (leave 1/8-inch headspace). Chill 10 minutes.
4. Cap: Re-temper chocolate if needed. Spoon over filling, tap molds, scrape excess. Chill 30 minutes.
5. Unmold and Garnish: Pop out bonbons. Dip tops in crushed freeze-dried raspberries or dust with cocoa.
Storage and Serving
Store in airtight container in fridge up to 2 weeks or freezer up to 3 months. Let thaw 10 minutes before serving. Label with potency and date.
Dosage Tips:
- Cut recipe in half for testing.
- Use a potency calculator app.
- Effects peak 1-3 hours; avoid mixing with alcohol.
Variations:
- Vegan: Use coconut cream and dairy-free chocolate.
- Adjust Heat: Add chili for spicy kick.
- Flavor Swap: Blackberry or passionfruit puree.
These bonbons are a sophisticated way to enjoy cannabis discreetly. Savor responsibly!
Important Disclaimer: Cannabis edibles can have delayed and potent effects. Start with low doses (e.g., 5-10mg THC per bonbon), wait 1-2 hours before consuming more, and consult a healthcare professional if you have medical conditions. Always verify local laws regarding cannabis use and production. This recipe assumes legal home use with lab-tested flower for accurate dosing.