Easy Sweetheart Cannabis-Infused Chocolate Bark

AuthorMy Edibles ChefCategory, , DifficultyBeginner

Treat yourself or someone else with this Easy Sweetheart Cannabis-Infused Chocolate Bark made with THC or CBD distillate. This recipe is fun to customize with different toppings for the occasion. Change the dose per serving by adjusting the amount of distillate. Make sure to read the recipe all the way through before you begin!

Easy Sweetheart Cannabis-Infused Chocolate Bark

Yields14 Servings
Prep Time30 minsTotal Time30 mins

 280 g white, milk or dark chocolate melting wafers
 140 ml THC or CBD distillate
 40 g candy coated chocolates
 30 g hard pressed candy hearts
 2 tbsp heart sprinkles

1

Place the chocolate in a bowl fitted for a double boiler system or place a medium glass or metal bowl over a medium pot of simmering water. Stir until the chocolate is almost completely melted. Remove from the heat when there are a few small pieces of unmelted chocolate. The residual heat will continue to melt the rest. DO NOT overheat the chocolate, you do not want it to be hot to the touch.

**If the chocolate seems too thick, add a 1/2 tablespoon of vegetable oil at a time until the chocolate becomes pourable**

2

While the chocolate is melting. Place the distillate in its container into a small cup of warm water.

**Make sure the container of distillate is sealed properly**

3

Wipe the water off the container of distillate, you don't want water to drip into the chocolate or it will seize. Add the distillate to the melted chocolate, stir, stir & stir very well to make sure it is evenly mixed in.

4

Line a jelly roll pan with parchment paper. Pour the chocolate on to the lined pan. Use the back of a spoon or an offset spatula to evenly spread out the chocolate.

5

Sprinkle the candy-coated chocolate, heart candies & sprinkles all over the chocolate quickly before it starts to set.

6

Lift the pan a couple of inches off the counter & allow it to drop flat onto the counter to make the chocolate smooth & for the toppings to sink in so they will not fall off when you break up the chocolate bark after it sets.

7

Allow the chocolate to set until completely hardened. Break into 14 pieces or weigh the pieces on a scale at 25 grams each if you want an accurate dose. This recipe yields 14 servings, containing 10 mg THC or CBD each. You can adjust the amount of distillate to your needs.

**Be careful not to overdo it with the distillate as the chocolate may change in texture or it may not set properly if too much distillate is added, this recipe could probably hold up to 250 ml of distillate**

8

Store in an airtight container at room temperature or package it to give away to friends & loved ones! Do not store it in the fridge unless it's in an airtight container or else the candies will bleed colour since sugar is hygroscopic which means it collects moisture from the air & a fridge is very humid inside.

Ingredients

 280 g white, milk or dark chocolate melting wafers
 140 ml THC or CBD distillate
 40 g candy coated chocolates
 30 g hard pressed candy hearts
 2 tbsp heart sprinkles

Directions

1

Place the chocolate in a bowl fitted for a double boiler system or place a medium glass or metal bowl over a medium pot of simmering water. Stir until the chocolate is almost completely melted. Remove from the heat when there are a few small pieces of unmelted chocolate. The residual heat will continue to melt the rest. DO NOT overheat the chocolate, you do not want it to be hot to the touch.

**If the chocolate seems too thick, add a 1/2 tablespoon of vegetable oil at a time until the chocolate becomes pourable**

2

While the chocolate is melting. Place the distillate in its container into a small cup of warm water.

**Make sure the container of distillate is sealed properly**

3

Wipe the water off the container of distillate, you don't want water to drip into the chocolate or it will seize. Add the distillate to the melted chocolate, stir, stir & stir very well to make sure it is evenly mixed in.

4

Line a jelly roll pan with parchment paper. Pour the chocolate on to the lined pan. Use the back of a spoon or an offset spatula to evenly spread out the chocolate.

5

Sprinkle the candy-coated chocolate, heart candies & sprinkles all over the chocolate quickly before it starts to set.

6

Lift the pan a couple of inches off the counter & allow it to drop flat onto the counter to make the chocolate smooth & for the toppings to sink in so they will not fall off when you break up the chocolate bark after it sets.

7

Allow the chocolate to set until completely hardened. Break into 14 pieces or weigh the pieces on a scale at 25 grams each if you want an accurate dose. This recipe yields 14 servings, containing 10 mg THC or CBD each. You can adjust the amount of distillate to your needs.

**Be careful not to overdo it with the distillate as the chocolate may change in texture or it may not set properly if too much distillate is added, this recipe could probably hold up to 250 ml of distillate**

8

Store in an airtight container at room temperature or package it to give away to friends & loved ones! Do not store it in the fridge unless it's in an airtight container or else the candies will bleed colour since sugar is hygroscopic which means it collects moisture from the air & a fridge is very humid inside.

Easy Sweetheart Cannabis-Infused Chocolate Bark

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