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Dark Chocolate Chili THC Bark

Written by: Chef Smoke

Published on December 23, 2025

Time to read 1 min

Decarboxylation

What you'll need:
- Cannabis flower (use 8 grams for approximately 10mg THC per piece when broken into 30 pieces, assuming 15% THC flower strength—adjust based on your strain's lab test for accuracy)
- Oven
- Baking sheet
- Parchment paper
- Grinder

Steps:
1. Preheat oven to 240°F (115°C).
2. Break flower into small pieces, grind coarsely.
3. Spread evenly on parchment-lined baking sheet.
4. Bake 30-40 minutes, stir halfway.
5. Cool completely—it turns light brownish-green when ready.

Infusion (Canna-Coconut Oil)

What you'll need:
- Decarboxylated cannabis (from above)
- 1 cup coconut oil
- Saucepan or double boiler
- Cheesecloth or fine strainer

Steps:
1. Melt coconut oil on low heat.
2. Add decarboxylated cannabis.
3. Simmer 2-3 hours at 160-200°F, stir occasionally.
4. Cool slightly, strain through cheesecloth into container, squeeze gently.
5. Refrigerate until solid.

Recipe (makes about 30 pieces)

Ingredients:
- 1 cup canna-coconut oil (from above)
- 16 oz dark chocolate (70% cacao or higher), chopped
- 1-2 teaspoons chili powder (ancho or chipotle for depth, cayenne for heat—start low)
- 1/2 teaspoon ground cinnamon (optional, enhances warmth)
- 1/2 teaspoon sea salt flakes
- Optional toppings: crushed red pepper flakes, toasted pumpkin seeds, or cacao nibs

Steps:
1. Line a baking sheet with parchment paper.
2. Melt canna-coconut oil and dark chocolate together over low heat or in double boiler, stirring until smooth.
3. Remove from heat, stir in chili powder and cinnamon.
4. Pour mixture onto prepared baking sheet, spread to about 1/4-inch thickness with spatula.
5. Sprinkle sea salt and any optional toppings evenly over surface.
6. Refrigerate 30-60 minutes until fully set.
7. Break into 30 irregular pieces with hands or knife.

Each piece contains approximately 10mg THC (based on 8g of 15% THC flower divided into 30 pieces; actual potency varies—start with half a piece and wait 2 hours). The chili heat builds slowly and pairs with dark chocolate for a sophisticated kick. Store in fridge or freezer in airtight container up to 1 month.

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Note: In the states of Idaho, New Hampshire, South Dakota – zero (0%) Delta-9 content is allowable by law. Products with any amount of Delta-9 content must not be shipped to these states.)

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