Indulge in the decadent fusion of creamy hazelnut praline and smooth dark chocolate, elevated with a subtle cannabis infusion. These Hazelnut Praline Cannabis Bonbons are perfect for experienced edible enthusiasts seeking a gourmet treat. This guide covers everything from decarboxylating your cannabis to infusing it into butter and crafting the bonbons.
Important Disclaimer: Cannabis edibles can be potent. Always start with a low dose (e.g., 5-10mg THC per bonbon), wait 1-2 hours before consuming more, and consult a professional if you have health concerns. Ensure cannabis use is legal in your area. Consume responsibly.
Ingredients (Makes about 24 bonbons)
For the Cannabutter (Infusion Base)
- 1 cup (2 sticks) unsalted butter
- 7-10 grams decarboxylated cannabis flower (adjust based on potency; aim for 5-10mg THC per serving)
For the Praline Filling
- 1 cup hazelnuts, toasted and skinned
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons cannabutter (from above)
- Pinch of sea salt
For the Chocolate Shell
- 12 oz dark chocolate (70% cocoa), chopped
- 1 tablespoon coconut oil (for tempering and shine)
Tools Needed
- Oven for decarboxylation
- Double boiler or saucepan for infusion and melting
- Food processor or blender
- Silicone bonbon molds
- Candy thermometer
Step 1: Decarboxylation Guide
Decarboxylation activates THC and CBD by converting THCA/CBDA into their psychoactive forms using heat. Skipping this step results in non-psychoactive cannabis.
1. Preheat Oven: Set to 240°F (115°C). Line a baking sheet with parchment paper.
2. Prepare Cannabis: Break up 7-10 grams of dried flower into small pieces (avoid grinding to powder to prevent burning).
3. Bake: Spread evenly on the sheet. Bake for 30-40 minutes, stirring every 10 minutes for even heating. It should turn light brown and fragrant.
4. Cool: Let it cool completely. Store in an airtight container if not using immediately.
5. Pro Tip: Use a thermometer to monitor oven temp—too hot burns terpenes; too low won't decarb fully. Test potency with a small batch first.
Step 2: Cannabis Infusion Guide (Cannabutter)
Infuse the decarbed cannabis into butter for even distribution in your bonbons.
1. Melt Butter: In a double boiler over low heat (or saucepan on simmer), melt 1 cup butter.
2. Add Cannabis: Stir in the decarboxylated flower. Maintain temp at 160-200°F (71-93°C) for 2-3 hours. Use a thermometer—do not boil.
3. Strain: Pour through cheesecloth or a fine mesh strainer into a jar, squeezing out excess liquid. Press gently to extract butter without plant matter.
4. Cool and Set: Refrigerate for 4-6 hours. Skim off any waxy plant material on top. Your cannabutter is ready (should be green-tinged).
5. Yield Note: This makes about 1 cup cannabutter with ~100-200mg THC total (depending on strain). Calculate dosage: Total THC ÷ servings.
Step 3: Making the Hazelnut Praline Filling
1. Toast Hazelnuts: Spread 1 cup hazelnuts on a baking sheet at 350°F (175°C) for 10-12 minutes. Rub in a towel to remove skins.
2. Make Caramel: In a saucepan, heat 1/2 cup sugar and 2 tbsp water over medium heat until amber (about 5-7 minutes). Do not stir—swirl pan.
3. Add Hazelnuts: Stir in hazelnuts to coat. Pour onto parchment-lined sheet to cool and harden (5 minutes).
4. Process Praline: Break into pieces and pulse in a food processor until it forms a paste (5-7 minutes; it will go crumbly then smooth).
5. Finish Filling: Warm 1/4 cup heavy cream with 2 tbsp cannabutter and salt. Mix into praline paste until creamy. Chill for 30 minutes.
Step 4: Assembling the Bonbons
1. Temper Chocolate: Melt 12 oz dark chocolate with 1 tbsp coconut oil in a double boiler to 110°F (43°C). Cool to 88-90°F (31-32°C) while stirring.
2. Fill Molds: Spoon tempered chocolate into silicone molds (1/4 full). Tap to remove bubbles. Chill 5 minutes to set.
3. Add Filling: Pipe or spoon 1 tsp praline filling into each mold. Top with more chocolate to fill. Tap firmly.
4. Set: Refrigerate 20-30 minutes until firm. Pop out bonbons.
Tips for Success and Safety
- Dosage Control: Lab-test your cannabis if possible. Use a THC calculator app for precision.
- Flavor Balance: Hazelnut and dark chocolate mask cannabis taste well.
- Storage: Keep in an airtight container in the fridge (up to 2 weeks) or freezer (1 month). Label clearly as edibles.
- Variations: Use white chocolate or add sea salt flakes.
- Common Mistakes: Overheating during infusion degrades potency; under-decarbing means weak effects.
These bonbons offer a sophisticated, melt-in-your-mouth experience with balanced euphoria. Enjoy mindfully!