Mike enjoys cooking with cannabis terpenes as it provides the opportunity to consume an Indica or Sativa based edible and enhances the entourage effect by combining foods with different strains/terpenes. He has learned to experiment with a variety of chocolates (Milk, White, Dark) to bring out the terpenes of different strains. In the following example, he used Dark Chocolate with Oregon Cutthroat Distillate which is an Indica Dominant Strain. Mike also recommends following this recipe and using ACS Mendo Breath Distillate along with White Chocolate.
Dark Chocolate Oregon Cutthroat:
- 1g ACS Distillate Oregon Cutthroat with cannabis terps
- 6 grams (Approx 1 ½ bars) Dove Dark Chocolate
- 1 tablespoon Refined Coconut Oil
- Segmented Candy Bar Molds – or you can substitute with an ice cube tray (this is for dosing purposes).
- Double Boiler
- Spatula (silicone is best)
Directions:
- Prepare double boiler by adding water.
- Warm and melt the coconut oil.
- Once melted, add the 1g of ACS Distillate into the coconut oil. Mix well and you will see the two liquids become one (2 mins is plenty).
- Break up the chocolate into small pieces and place them in the double boiler along with the mixed oils. Allow to slowly melt on the lowest heat, stirring often.
- After about 5-10 mins of slow heating and stirring the mixture should be completely homogenized.
- Remove from heat.
- Fill molds to an even level Place in freezer or refrigerator (or cover and leave at room temperature)
- Freezer/Refrigerator expedites the setup/firming process.
Dosing:
Example: ACS Oregon Cutthroat Distillate
1g 77.9% TAC = 779mg TAC
779mg divided by 12 pieces = 65mg approx. per piece.