"Stolen Glances" - Cannabis-Infused Salted Caramel & Espresso Bonbons
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Time to read 2 min
"Stolen Glances" - Cannabis-Infused Salted Caramel & Espresso Bonbons
Suggested Dosage: This recipe yields about 30 bonbons. Each bonbon contains approximately 10-15mg THC (based on 5g starting material at 20% THC). This is a rich, single-bite dose. Enjoy one bonbon. Wait 90 minutes before having another.
Terpene Pairing Suggestion: Choose a Caryophyllene and Limonene-dominant strain. Caryophyllene’s peppery warmth will complement the sea salt and dark chocolate shell, while Limonene’s bright citrus will cut through the richness of the caramel and espresso, creating an alert, euphoric, and deeply satisfying flavor synergy.
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A sophisticated, two-layered confection for true enthusiasts. A creamy, cannabis-infused espresso ganache center is enveloped by a layer of gooey salted caramel, all encased in a thin, crisp dark chocolate shell—a bonbon worthy of secret, shared indulgence.
Step 1: The Decarboxylation (Activating Your Cannabis)
· Ingredients: 5 grams of a Caryophyllene and Limonene-rich cannabis strain.
· Method:
1. Preheat your oven to 240°F (115°C).
2. Coarsely grind the cannabis and spread it on a parchment-lined baking sheet.
3. Bake for 30-40 minutes, stirring occasionally, until dry and lightly browned. Let cool completely.
Step 2: The Dual Cannabis Infusions (for Centers)
· Part A: Infused Espresso Ganache:
· Ingredients: 2.5 grams decarbed cannabis, 1/2 cup heavy cream, 1 tbsp instant espresso powder, 4 oz dark chocolate (70%), finely chopped.
· Method: Heat cream and espresso powder until steaming. Add cannabis, steep on lowest heat 30 mins. Strain, reheat, pour over chocolate, whisk smooth. Chill until pipeable.
· Part B: Infused Salted Caramel:
· Ingredients: Remaining 2.5 grams decarbed cannabis, 1 cup sugar, 6 tbsp butter, 1/2 cup heavy cream, 1 1/2 tsp flaky sea salt.
· Method: Make a dry caramel with sugar. Carefully whisk in butter, then cream. Add salt. Reduce heat to lowest, add cannabis, steep 15 mins. Strain through a fine sieve into a jar. Cool until thick but spoonable.
Step 3: The Salted Caramel & Espresso Bonbons
· For the Shell & Assembly:
· 12 oz dark chocolate (for tempering)
· Cannabis-Infused Espresso Ganache (chilled)
· Cannabis-Infused Salted Caramel (cooled)
· Silicone bonbon molds
· Flaky sea salt for finishing
· Method:
1. Temper Chocolate: Temper the 12 oz of dark chocolate using your preferred method (seeding, tabling).
2. Create Shells: Using a small brush or spoon, coat the cavities of the bonbon molds with a layer of tempered chocolate. Refrigerate to set.
3. Fill: Pipe a small well of the Infused Salted Caramel into each chocolate shell. Then, pipe the Infused Espresso Ganache on top to fill the cavity.
4. Seal: Seal each bonbon with a final layer of tempered chocolate. Scrape the mold clean.
5. Set & Finish: Refrigerate until completely set. Unmold. To finish, gently warm the bottom of each bonbon and press a single flake of sea salt on top.
6. Consumption Note: THC is in both the caramel and ganache layers, offering a complex, two-stage experience. The high cocoa butter and fat content ensure powerful, lasting effects. These are for slow, mindful enjoyment.