Raspberry Dark Chocolate THC Bark
(15 mg per piece, 30 pieces, 450 mg total batch)
Decarboxylation
1.0–1.1 g flower @ 24–26 % THC OR 0.5 g good kief/hash
Spread thin in a sealed mason jar → 240 °F oven exactly 40 minutes → cool sealed → ~450 mg usable THC
Infusion into distillate-style oil
Melt ¼ cup (57 g) refined coconut oil or MCT oil + 1 tsp liquid sunflower lecithin to 170 °F
Add decarbed material → hold 185 °F sous-vide (or lowest slow-cooker setting) for 4 hours
Strain hard through 90-micron bag while hot → crystal-clear 450 mg THC oil ready to use
Bark Ingredients
450 g 70 % dark chocolate (buttons or finely chopped)
All 450 mg THC oil from above (warm)
1 cup (125 g) freeze-dried raspberries, lightly crushed
optional: flaky sea salt, edible rose petals
Steps
1. Warm the 450 mg THC oil to 160 °F until pourable.
2. Melt 300 g (⅔) of the chocolate over barely simmering water until 115 °F.
3. Remove from heat. Stir in remaining 150 g chocolate until fully melted and temp drops to 82–84 °F.
4. Pour in warm THC oil. Stir 60–90 seconds until perfectly smooth and shiny.
5. Pour onto parchment-lined 9×13 sheet. Spread to ¼-inch thick with offset spatula.
6. Immediately scatter crushed freeze-dried raspberries + light flaky salt.
7. Set at room temp 30–60 min (fridge 15 min if rushed).
8. Break or cut into 30 pieces.
Storage
Airtight tin → 3 months room temp
Fridge → 6 months
Freezer → 1 year
Dosing
450 mg ÷ 30 = 15 mg exact per piece
One piece = velvet euphoria
Two pieces = full couch surrender
Zero weed taste, pure premium chocolate with bright raspberry pop.
Your new go-to gift that disappears in one evening.