Dark Chocolate Espresso THC Beans
(15 mg THC each · 40 beans · 600 mg total batch)
Crunchy espresso beans coated in deep dark chocolate – bold coffee kick, silky melt, addictive crunch. Tastes like the best café pick-me-up, zero weed flavor.
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
2 cups (340 g) premium dark chocolate (70%+ cacao, chips or chopped) + 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 dark chocolate
Coating
All 600 mg THC dark chocolate, remelted gently
2 cups (about 200 g) roasted espresso beans (medium-dark roast for best crunch)
Flaky sea salt or cocoa powder for optional finishing
Steps
1. Temper THC dark chocolate (or simply melt gently for easy version – still shiny).
2. In small batches: toss espresso beans in melted chocolate → stir to coat evenly → fish out with fork → tap off excess.
3. Place on parchment-lined sheet → sprinkle lightly with flaky salt or dust with cocoa while wet.
4. Chill 20 minutes until firm → repeat for second coat if thicker shell desired.
5. Store in cool place to maintain snap.
Storage
Airtight tin → 2 months room temp (cool/dark spot)
Fridge → 4 months
Dosing
600 mg ÷ 40 = 15 mg exact per bean (adjust count based on bean size)
One bean = sharp morning focus
Three beans = wired creative flow
Glossy dark shells with visible espresso bean center, intense cocoa bitterness balanced by coffee roast, satisfying crunch then melt.
These are the “just one more” beans that empty the tin fast.
Make double.
Hide one tin in the pantry.
Coffee and chocolate, perfected.