POMEGRANATE DARK CHOCOLATE CANNA-BARK WITH PISTACHIOS
Recipe Info:
Prep time: 15 minutes
Cook time: 10 minutes (plus 1 hour chilling)
Servings: 12 pieces
Terpene Pairing:
Pinene and Caryophyllene. The sharp, forest-like notes of Pinene enhance the tart pomegranate arils, while the spicy undertones of Caryophyllene bridge the gap between the dark cocoa and the roasted pistachios.
Dosage Information:
Total infusion: 2 tablespoons infused coconut oil.
Per serving: Approximately 10mg (dependent on the potency of the starting material).
Ingredients List:
16 ounces high-quality 72 percent dark chocolate, chopped
2 tablespoons infused coconut oil, refined
1/2 cup fresh pomegranate arils, patted dry
1/2 cup roasted salted pistachios, shelled and roughly chopped
1/2 teaspoon Maldon sea salt flakes
1/4 teaspoon organic pomegranate extract (optional)
Decarboxylation Instructions:
Preheat a laboratory-grade oven or standard convection oven to 240 degrees Fahrenheit. Break the botanical material into uniform pieces and spread evenly on a parchment-lined baking sheet. Heat for 40 minutes. The material should be fragrant and light brown. Cool completely before beginning the infusion process.
Infusion Instructions:
In a small glass bowl over a simmering pot of water, combine 1/2 cup of organic refined coconut oil with the decarboxylated material. Maintain a temperature between 160 and 175 degrees Fahrenheit for 2 hours. Strain through a 25-micron silk screen or double-layered cheesecloth. Measure out exactly 2 tablespoons for the recipe.
Preparation Instructions:
Line a professional baking sheet with parchment paper or a silicone mat. Melt two-thirds of the dark chocolate in a double boiler over low heat until it reaches 115 degrees Fahrenheit. Remove from heat and stir in the remaining third of the chocolate and the infused coconut oil until the mixture is smooth and glossy (this helps temper the chocolate for a clean snap). Stir in the pomegranate extract if using. Pour the chocolate onto the prepared sheet and spread to a 1/4-inch thickness using an offset spatula. Immediately scatter the pomegranate arils, chopped pistachios, and sea salt over the surface. Press the toppings lightly into the chocolate. Refrigerate for at least one hour or until completely firm. Break into irregular shards.
Chef Tips:
It is critical to pat the pomegranate arils completely dry with a paper towel before adding them to the chocolate; any residual moisture can cause the chocolate to seize or the bark to become soggy. Store in an airtight container in the refrigerator to keep the fruit fresh.
Consume Responsibly.
Start Low, Go Slow.