CANNABIS‑INFUSED DARK CHOCOLATE BARK WITH ORANGE & PINK PEPPERCORN

DISCLAIMER: For legal adults only where cannabis is permitted. Edibles can take 30–120 minutes to onset and last 6–8+ hours. Start low, go slow. Do not drive or operate machinery after consuming.

CANNABIS‑INFUSED DARK CHOCOLATE BARK WITH ORANGE & PINK PEPPERCORN

Confectionery • minimalist • modern pâtisserie

PROFILE: Bitter-sweet, citrus-bright, gently floral heat

YIELD:

• 1½ cups infused cocoa butter

• 12 bark portions

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INGREDIENTS

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DECARB & INFUSION

• 7 g dried cannabis flower (¼ oz)

• 1½ cups food‑grade cocoa butter wafers or blocks

CHOCOLATE BARK

• 10 oz high‑quality dark chocolate (70–75%)

• ¼ cup cannabis‑infused cocoa butter

• Zest of 1 organic orange (micro‑planed)

• ½ tsp crushed pink peppercorns

• Flaky sea salt, to finish

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STEP 1 — DECARBOXYLATION

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1. Preheat oven to 240°F / 115°C.

2. Break cannabis into small pieces (no grinding).

3. Spread evenly on parchment‑lined tray.

4. Cover loosely with foil.

5. Bake 40 minutes, gently shaking once halfway.

6. Cool completely.

Purpose: Activates cannabinoids while preserving aromatic compounds.

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STEP 2 — COCOA BUTTER INFUSION

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1. Melt cocoa butter in double boiler on LOW heat.

2. Add decarbed cannabis.

3. Maintain 160–175°F (70–80°C).

4. Hold temperature for 2½ hours.

5. Stir occasionally; never exceed 180°F.

6. Strain through fine mesh or cheesecloth.

7. Cool and store airtight (cool, dark place).

Chef note: Cocoa butter captures terpenes exceptionally well and produces a clean, non‑herbal finish in chocolate.

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STEP 3 — CHOCOLATE BARK

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1. Chop dark chocolate finely.

2. Melt chocolate gently over double boiler, stirring constantly.

3. Stir in ¼ cup infused cocoa butter until smooth and glossy.

4. Remove from heat.

5. Fold in orange zest.

6. Pour onto parchment‑lined tray; spread evenly.

7. Sprinkle pink peppercorns and flaky salt over surface.

8. Chill until set (20–30 minutes).

9. Break into 12 irregular pieces.

Texture goal: Snappy bite, satin finish, no bloom.

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DOSING CALCULATION

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FORMULA:

Total THC (mg) =

Flower(g) × THC% × 1000 × Decarb Efficiency × Infusion Efficiency

ASSUMPTIONS:

• Decarb efficiency: 90%

• Infusion efficiency: 70%

EXAMPLE:

• 7 g flower @ 15% THC

• 7 × 0.15 × 1000 = 1050 mg

• 1050 × 0.90 = 945 mg

• 945 × 0.70 = 662 mg per 1½ cups cocoa butter

• ≈ 441 mg THC per cup

RECIPE USE:

• ¼ cup infused cocoa butter ≈ 110 mg THC total

• 12 pieces ≈ 9 mg THC per piece

BEGINNER DOSE:

• ½ piece (~4–5 mg THC)

• Wait 2 full hours before increasing

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TERPENE & STRAIN PAIRINGS

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BEST MATCH:

• Terpenes: Limonene, Linalool, Caryophyllene

• Why: Citrus lift, floral softness, subtle spice

STRAIN EXAMPLES:

• Tangie

• Lemon Tree

• Gelato

• Orange Creamsicle

PAIRING LOGIC:

• Limonene amplifies orange zest

• Linalool softens dark chocolate bitterness

• Caryophyllene echoes pink peppercorn warmth

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NUTRITION — PER PIECE (1 of 12)

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• Calories: ~145 kcal (7% DV)

• Total Fat: ~11 g (14% DV)

• Saturated Fat: ~6.5 g (33% DV)

• Cholesterol: 0 mg (0% DV)

• Sodium: ~40 mg (2% DV)

• Total Carbohydrates: ~12 g (4% DV)

• Fiber: ~2 g (7% DV)

• Sugars: ~6 g

• Protein: ~2 g (4% DV)

• Iron: ~2 mg (10% DV)

• Magnesium: ~40 mg (10% DV)

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STORAGE & SERVICE

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• Store airtight in cool, dry place up to 2 weeks

• Serve slightly below room temperature

• Ideal paired with espresso or red wine