Creating personalized decorative chocolates infused with cannabutter for the holiday season is a unique twist on the classic treat. This tutorial assumes you’re familiar with safe cannabis dosing and local regulations. Always label infused chocolates clearly and store them securely to avoid accidental consumption.
Here’s a concise guide:
Ingredients & Equipment
Chocolate: High-quality dark, milk, or white chocolate (couverture preferred for glossy finish, ~400g for 20-30 small chocolates).
Cannabutter: Homemade or store-bought, precisely measured for desired potency (see dosing notes below).
Decorations: Edible glitter, holiday sprinkles, crushed candy canes, food-grade gold leaf, or dried fruit.
Optional Fillings: Non-infused ganache, caramel, or nuts (to control potency in the chocolate shell).
Tools:
Holiday-themed chocolate molds (e.g., snowflakes, ornaments, trees).
Double boiler or microwave-safe bowl for melting.
Digital thermometer (for tempering).
Spatula, piping bags, and small brushes.
Parchment paper or a cooling rack.
Dosing Notes
Potency: Calculate the THC content of your cannabutter (e.g., 10mg THC per gram). A standard dose is 5-10mg THC per chocolate, so for 20 chocolates at 5mg each, you’d need 100mg THC total.
Example: If your cannabutter has 10mg THC per gram, use 10g for 20 chocolates (100mg THC total).
Safety: Start with low doses, especially for beginners. Consult a cannabis dosing calculator or professional for accuracy.
Warning: Overconsumption can cause discomfort. Clearly label and store away from children/pets.
Steps
Prepare Cannabutter:
If making your own, decarboxylate cannabis (bake ground flower at 240°F/115°C for 40 minutes to activate THC). Infuse into melted butter over low heat (2-3 hours), strain, and cool.
Measure cannabutter precisely for your desired potency. Melt gently before use to blend smoothly.
Temper the Chocolate (for shine and snap):
Chop 400g chocolate. Melt 2/3 (~270g) in a double boiler or microwave (30-second intervals, stirring) to 115°F (46°C) for dark, 110°F (43°C) for milk/white.
Add remaining 1/3 (~130g) unmelted chocolate, stirring until it cools to 82°F (28°C).
Reheat gently to 88-90°F (31-32°C) for dark, 86-88°F (30-31°C) for milk/white.
Test temper by spreading a thin layer on parchment; it should set glossy in 5 minutes.
Stir in melted cannabutter (e.g., 10g for 100mg THC) slowly to combine without breaking the temper. Keep temperature stable.
Prepare Molds:
Use clean, dry silicone or polycarbonate molds. Optionally, brush with edible luster dust or gold leaf for a festive look.
Fill Molds:
Pour tempered, cannabutter-infused chocolate into molds, filling each cavity. Tap gently to remove air bubbles.
For filled chocolates (non-infused filling for potency control):
Pour a thin layer of infused chocolate to form a shell, let set in fridge for 5-10 minutes.
Add filling (e.g., peppermint ganache or caramel) with a piping bag, leaving space for a base.
Cover with more infused chocolate to seal.
Scrape excess chocolate off the mold’s surface with a spatula.
Set the Chocolates:
Place molds in the fridge for 10-20 minutes to set. Avoid freezing to prevent condensation.
Gently tap or flex molds to release chocolates once fully hardened.
Decorate:
Drizzle with non-infused contrasting chocolate (e.g., white over dark) for visual appeal and to avoid over-dosing.
Add edible decorations like holiday sprinkles, crushed peppermint, or hand-painted designs with food coloring.
For personalization, pipe names or messages with melted chocolate or use edible ink for holiday greetings.
Package & Label:
Place chocolates in holiday-themed boxes, tins, or cellophane bags with ribbons or custom tags.
Clearly label each package with THC content (e.g., “5mg THC per piece”) and a warning: “Contains Cannabis – Keep Out of Reach of Children.”
Store in a cool, dry place (60-68°F/15-20°C) in a locked container.
Tips for Designer Holiday Chocolates
Custom Shapes: Use molds with holiday themes or initials for a personal touch.
Flavor Pairings: Complement cannabis with holiday flavors like peppermint, orange zest, or ginger in non-infused fillings.
Color Themes: Match decorations to holiday aesthetics (e.g., red/green for Christmas, gold/silver for New Year’s).
Potency Control: Keep fillings non-infused to ensure THC is only in the chocolate shell, making dosing easier.
Safety & Legal Notes
Regulations: Check local laws on cannabis edibles. Some areas restrict homemade infused products or require licensing.
Storage: Store in airtight, labeled containers in a secure location to prevent accidental ingestion.
Shelf Life: ~2-4 weeks at room temperature, or longer in the fridge. Cannabutter may reduce shelf life slightly due to fat content.
Resources
Supplies: Find molds and decorations on Amazon, Etsy, or baking stores. Source high-quality chocolate from Callebaut or Ghirardelli.
Inspiration: Search X for #CannabisChocolates or #EdibleArt for trending designs.
Dosing Guides: Use online calculators or consult dispensaries for precise THC measurements.
If you need a specific filling recipe (e.g., non-infused peppermint ganache) or help calculating THC doses, let me know!
