December 12, 2024 • 26 mins
Discover the magic of homemade edibles with the latest episode of Bite Me, where we explore a festive recipe from the book Stoned by Ann Allchin. Ann brings a century of counterculture to our kitchens with a sophisticated yet simple recipe for dark chocolate citrus nut bark. This episode promises to guide you through creating this delectable treat, perfect for holiday gifting or personal indulgence. Whether you're a dark chocolate devotee or prefer semi-sweet, Ann’s approachable recipes require no fancy tools or ingredients, making it accessible for everyone to impress their taste buds.
Beyond delicious recipes, this episode champions the empowering world of DIY edibles, offering insights into cost-effective methods of decarboxylation and infusion. From high-end devices to traditional ovens, explore how you can control both dosage and flavour in your concoctions. Plus, join our festive recipe challenge by sharing your creations in Bite Me community. Dive into the resources like Stoned and Butter and Flower to elevate your edibles game and help spread the word by sharing this episode with friends who might enjoy it. Let's keep the creativity—and our spirits—high until we meet again!
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Episode Transcript
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Speaker 1 (00:06):
Friends, welcome back .
This is episode 278.
And today we're doing darkchocolate citrus nut bark.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedGanger, margaret, and I love
helping cooks make safe andeffective edibles at home.
(00:27):
I'm so glad you're here,friends.
Welcome back to another episodeof Bite Me.
If you're just tuning in for thefirst time, I'm glad you found
me.
How did you discover the show?
Let me know.
You can send me a fan mail, youcan send me a DM, an email,
whatever you like.
I'd love to hear it and I'llgive you a shout out on the show
.
And if you've been around for awhile, my heartfelt
(00:48):
appreciation goes out to you.
You can also let me know howyou discovered this show,
because I find it reallyinteresting.
It's a pretty small show.
It spreads a lot by word ofmouth and I just love getting
messages from listeners becauseotherwise it can feel like a
very solitary pursuit often thisgame of podcasting.
But I'm glad you're here andI'm grateful that you're
(01:08):
listening and sharing your timewith me, because that's
essentially what you're doing,and time is a precious commodity
.
It's the only non-renewableresource that we don't get back,
so spend it wisely.
And, of course, spending wiselycan include listening to Bite
Me, the Show about edibles.
(01:34):
Now, this episode is special.
I received some permission alittle while back to share this
recipe from Anne, and Anne isthe author of a new cookbook
called Stoned, with biographiescelebrating 100 years of
counterculture, and Anne Alchimhas been a guest on this show.
If you haven't already heardthat episode, I will be sure to
link to it in the show notes soyou can find it.
(01:56):
It was a fantastic episode ledto a friendship through cannabis
.
Anne is a wonderful human beingand she's also written another
cookbook that's also equally asfantastic, called Butter and
Flour, and she's also writtenanother cookbook that's also
equally as fantastic, calledButter and Flour, and if you
haven't checked that book out aswell, I recommend that you do.
I did for this particularpodcast.
Well, what other podcast wouldit be but for this podcast?
(02:17):
I did the Canadian Snowballs,which is quite timely as I
record this in December Anothergreat recipe to try if you
haven't tried already, and Irecommend both of her books.
The Stoned Book is a beautifulcoffee table style cookbook that
is interspersed with stories,and it wasn't that long ago that
I actually did an excerpt fromthe book on the show as well and
(02:41):
I'll link to that too so youcan check that out, so you can
learn about all things Annethrough Bite Me the Show about
edibles because she's doing somegreat work in the world and I
love talking about othercannabis enthusiasts, edibles
enthusiasts in particular.
They're doing cool shit in theworld and Anne is definitely one
of those people and I got tomeet Anne in person at Camp
Canna earlier this year and whata great experience it was.
(03:04):
She was just as lovely inperson as she was online.
The dark chocolate citrus nutbark stood out in this book and
I really liked the idea of theblend of chocolate and citrus.
I know oftentimes, especiallythis time of year, chocolate and
peppermint can be a nicecombination, but citrus to me
(03:24):
it's sophisticated and it's anice sort of twist on a classic
recipe.
I guess I mean chocolate barkis one of these recipes that
looks beautiful and impressive.
It's actually pretty simple tomake and the one thing I really
do like about Anne's recipesthat she does in her books is
(03:45):
how approachable they are andhow most of them I mean.
There's, of course, morechallenging recipes, as there
should be in any cannabiscookbook or cookbook in general,
because sometimes you want totry things that are a little
more creative.
That will help stretch yourskills, that will help you learn
more about your process and itcan be really satisfying.
But sometimes, when it getsreally busy, like it does this
(04:05):
time of year, you want somethingsimple, and a lot of the
recipes in this book areapproachable and simple and they
don't require any specialtyingredients or tools, and this
particular recipe and a lot ofthe recipes in Anne's book are
no exception.
This recipe stood out.
It's festive, it's easy, it'sperfect for holiday gifting or
(04:26):
personal indulgence, and I canalready tell you that I had a
special someone.
My daughter had a birthday thismonth.
As part of a little giftpackage I put together for her,
it did include some of this bark, so it looks beautiful and
sophisticated when you packageit up nicely.
So the dark chocolate citrusnut bark.
(04:54):
Now, at the top of the page itsays difficulty level, and I
love how, throughout the book,the difficulty level isn't sort
of a scale like you might expectto find, but it is rather a
commentary from our dear author,and this particular one says my
(05:14):
dog could make these and she'snot very bright.
So there you have it, myfriends.
This is a simple recipe thatyou can put together relatively
quickly.
Now, what are you going to needfor this particular recipe?
Well, first of all, you'regoing to need some of your
favorite dark chocolate.
Now, I have to admit, when Imade this particular one, for
(05:35):
whatever reason, I think I wasmaking it and perhaps I did what
I often do best, which is skimthe recipe.
It's right in the name, so I'mnot sure how I pulled this one
off, but I think I had it in mymind.
I knew I was going to be doingthis.
I talked to Ann about it awhile ago and I don't remember
the dark chocolate part.
So I had a lot of semi-sweetchocolate chips on hand, so I
(05:57):
ended up using semi-sweet.
It still worked out quitenicely.
If you're a dark chocolatelover, this is going to the best
quality dark chocolate orsemi-sweet chocolate that you
can.
The quality of the chocolate isreally going to make this
particular recipe, because it isthe recipe essentially.
You're going to need your can ofcoconut oil in this particular
(06:19):
instance, so you want a bit ofinfused coconut oil and, of
course, depending on youraudience.
You can make this THC CBD aratio.
I have made it with and without.
It's beautiful either way.
I prefer it infused becausewell, I don't think I need to
explain myself any furtherYou're going to need almonds,
(06:42):
pistachios and pecans.
You could probably also use ablend of particular nuts that
you have on hand as well.
I tend to often buy nuts inlarger bags at Costco, so I just
use whatever I happen to haveon hand.
A little while ago they hadBrazil nuts and those are
delicious and work really wellin a lot of these types of
recipes.
So, whatever you have on hand,walnuts would be nice in this.
(07:04):
So the pistachios are goodbecause they're salted, but I do
realize that when I went outand bought the pistachios for
what I was using these for, theywere not salted, so I didn't
get that salt factor.
But I think that would bepreferable in this particular
instance, because the chocolateand the salt together would
chef's kiss would be delicious.
You're going to need also mixedcitrus peel.
(07:26):
Now she says in the notes herethat you can get these mixed
citrus peels in your in yourfavorite bulk food store.
But I actually used actual peeland I'm not sure if that's
incorrect or not, but that'swhat I ended up doing.
I just peeled a little bit likewith a with a vegetable peeler.
I peeled off and then I choppedit up pretty small and use that
(07:48):
.
You could probably also use azester if you wanted.
You need an eighth of a cup, soit's not like you need a whole
ton.
That's what I ended up doing.
It was pretty good.
So that's all you need for thisparticular recipe and, as you
can see, you need the chocolate,you need some nuts, you need
some some citrus zest and, ofcourse, your infusion fat, your
(08:09):
infused coconut oil, and that'sabout it.
Now.
She did have some notes as wellabout what you might need.
As far as tools go.
She recommends using a doublebroiler or a heatproof bowl over
boiling water, which isessentially the same thing.
You're just sort of creatingyour own little double boiler
system and that's how you'remelting all of these ingredients
(08:32):
together.
And she suggests a citrus punchstrain, which is an uplifting
sativa, promoting happiness andgood vibes cultivar.
And I used what I had on hand,which was a, I think, for this
particular one.
I had made some coconut oil withsome already vaped cannabis,
because I have been using thatquite a bit because of course,
(08:54):
as we all know, if you're usingthe spent cannabis out of your
dry herb vaporizer, that isalready decarbed, so it's ready
to go and I have a big jar ofthat in my pantry and I just
keep that for when I need tomake something quick.
I usually do have some decarbedcannabis in the pantry as well,
but I think in this particularinstance I had used it up for
(09:17):
something else already.
So I use the already vapedcannabis because it's already
good to go and that's a littlefun fact If you're going to be
inhaling cannabis.
That's one of the reasons, oneof the many reasons I like to
recommend a dry herb vaporizer,because you're kind of
stretching your cannabis evenfurther.
You get to vaporize it, inhaleit, enjoy those beautiful
terpenes in the high and thenyou can save the spent cannabis
(09:40):
and use it directly in youredibles later.
So you buy once, use twice,like brilliant, isn't it?
And of course there's somehealth benefits to using a dry
herb vaporizer over your typicalcombustion, which I think a lot
of people really enjoy.
And if I'm being completelyhonest, I dry herb vape in my
house, where I would never smokea joint in my house and as an
(10:04):
ex-smoker I have a lot ofreasons for that.
I'm not really a big fan of thelingering smoke smell that
tends to cling to clothing andcurtains and all these things.
And I know cannabis smoke isvery different than cigarette
smoke, but I said I have thatassociation with it, so that's.
And I'm asthmatic as well.
So these are all reasons whyreally joints are not my
(10:26):
preferred way to consume if I'minhaling cannabis, but a dry
herb vaporizer also.
This smell doesn't reallylinger the same way and it
dissipates very quickly.
So I will use those inside anduse them often, and my roommate
never seems to notice.
Now I tend to keep it in onearea of the house, which would
be my own private quarters, butI've never gotten any complaints
(10:50):
.
So that's another reason why Ilike it, because it's December
now, it's cold, it's snowy, it'sshitty out and going outside to
consume cannabis really doesn'tappeal to me, which is another
reason why I love edibles aswell, because I can eat one and
just ride that.
Come up in the nice cozy livingroom in front of the warm fire.
(11:10):
You don't have to go anywhere,it's just beautiful, doesn't
that sound nice?
So anyway, that's a bit of anaggression, but those are the
ingredients that you're going toneed.
Now the preparation steps.
Of course, if, when it comes tothe infusion, if you already
have and a lot of people reallydo like coconut oil as an
infusion you need eighttablespoons.
(11:32):
So it's not a lot, but a lot ofpeople will make larger batches
.
So you know, having infusedcoconut oil on hand, it's useful
for so many different recipes.
So you're going to, of course,if you don't have this on hand
already, you're going to have todecarb and infuse your coconut
oil first.
And, of course, if you need arefresher on decarbing or
infusing your cannabis, I'lllink to some resources in the
(11:54):
show notes for that as well.
It's pretty simple to do.
If you're new to making edibles,then by all means check them
out.
It seems intimidating at first,but eventually you get sort of
a process going.
And then you next thing, youknow you have a little pantry or
section of your kitchen whereyou store some of the things
that you need for making youredibles, and that may or may not
include devices or fancyequipment.
(12:16):
It doesn't have to.
The one thing I love aboutedibles is that you can get as
fancy as you want.
You want to buy yourself anexpensive tea check device where
you can figure out the potencyof your edibles with a margin of
error of like 3%.
I think it was.
That may have changed with thenew device, but you by all means
(12:36):
go ahead and buy one of thosethings.
But can you also figure it outwith a certain degree of
accuracy by using an onlinecalculator or the math and a pen
and paper?
Yes, you can.
Can you decarb using a devicelike an Ardent or a Levo 2 and
spend the money that way?
Of course you can.
But you can also use your oven,which you already own, and can
(13:00):
you infuse in a magical buttermachine or some other pricey
gadget that will infuse youroils and fats and butters and
other things.
Of course you can spend all youwant.
But if you don't want to, ifit's not your budget, if you're
not interested, if you're, youdon't have the kitchen space for
(13:20):
another another gadget, thenyou can do it right on your
stove with a pot, some water anda jar.
I mean, this is what I loveabout edibles.
You can.
It's taking control of yourhigh life, and I know I've
talked about this so many timeson this show, but it really gets
me excited, because I sometimesfeel like things are weird.
Right now there's it's just aweird time to be alive and a lot
(13:43):
of the times I think people aremaybe getting a little
consumption fatigue, and I lovethe radical self-reliance that
comes along with making your ownedibles and taking control of
these things and having controlover the whole process, and that
control starts right from howyou want to spend your money
when it comes to edibles.
I will tell you, of course,making your own edibles is far
(14:03):
less expensive than buying themat the store, and this comes
from someone who interviews lotsof people on this show who are
making beautiful edibles andbeverages for people to buy, and
I have no qualms with that.
I have tried many lovelybeverages and edibles and I do
like to see what's new out there, what's innovative, what's
(14:24):
interesting to see what's goingon in the industry.
I love all of that stuff andthere are some really cool
brands out there doing some veryinteresting things and pushing
the envelope a little bit andtrying to bring quality products
to the market that you would beproud to share with your
(14:45):
friends or your family, because,I mean, it's quite easy to also
get really cheap edibles outthere as well, but the more
interesting ones are the onesthat are using super high
quality ingredients, because ifyou're going to spend the money
on it, you might as well get thebest that you can afford,
because you can make it for farless, far less money.
But I do love to see what's outthere and of course, I still go
(15:05):
to my dispensary.
I actually buy quite a fewbeverages when I go to the
dispensary because I'm oftenusing those in social settings
as well, so I do like thosequite a bit and I buy edibles.
Typically, when I'm going to adispensary I'm buying primarily
beverages, sometimes edibles,occasionally weed, because also
beverages, sometimes edibles,occasionally weed.
Because also, if you're agrower and you know growers,
(15:25):
then you also have the benefitof being able to supply your own
medicine for whatever it isthat you're making.
Now I didn't mean for this togo, for me to go on such a rant,
so apologies.
We'll get back to the regularlyscheduled programming where you
are preparing a double broilerbut you're also preheating the
oven because you're going toline a baking sheet with
(15:46):
parchment paper or one of thosesilicone baking mats.
I just got one of thosesilicone baking mats recently it
was a specialty one for makingsourdough bread, and it actually
is fantastic, and I'll probablysave money on parchment paper
because I can reuse this overand over and over again, and it
does help the bottom crust of mybread not get really hard from
being right against the pan.
(16:07):
The baking pan, anyway, that'sa whole other thing, but the
silicone baking mats arefantastic.
Either way, whatever works,you're going to toast your nuts
until fragrant for about five to10 minutes.
So that's a little extra stepthat adds a nice little
sophistication to thisparticular recipe.
You're going to melt most of thechocolate with the cannabis
infused coconut oil in yourdouble broiler.
(16:28):
You stir it really well andthen you're going to remove it
from the heat.
You're going to toss in theremaining chocolate, stirring it
again until that melts as well,and then you're going to put in
your nuts, the toasted nutsthat you had in the oven, and
also the citrus peel.
And you're going to put in yournuts, the toasted nuts that you
had in the oven, and also thecitrus peel, and you're going to
make sure they're completelycovered, and then you're going
to pour the chocolate nutmixture onto the still prepared
(16:52):
baking sheet that you got outearlier, yes, the prepared
baking sheet that you had fortoasting the nuts, so you're
able to sort of use the pantwice instead of having to get
something else dirty, and you'regoing to put it on the pan and
let it refrigerate until solidin a few hours.
That's it.
(17:12):
That's it.
It's so easy, so easy and itlooks so nice.
Now, the real secret, I thinksometimes to making it look even
more sophisticated is to sliceit into triangular shapes or
pretty triangular shapes, andthat's what I did, and that
really gives it a nice look toit and you can see sort of the
bumps from the nuts, and it'sdelicious.
(17:39):
I have eaten a god awful amountof this chocolate bark, and I
know I've said that about fudgeas well.
I have made, I think, threebatches of fudge so far this
holiday season.
Yeah, I don't think I'll bestepping on a scale until 2025,
because I just don't want toknow.
And who cares?
Life is too short, isn't it?
(18:00):
I'm making delicious edibles,I'm going to eat them and, yes,
I have a sweet tooth.
I am going a little overdrivebecause I like to make a lot of
things and give them to friendsand family over the holiday
season, but this chocolate bark.
If you want something simpleand beautiful that you can make,
then this is the recipe for you.
(18:22):
Now, as far as calculating thedosage of your infused oil or
butter, it is something that youshould probably do, in
particular if you're going to begifting this to anybody or
sharing it with anyone, and whatI would recommend is head over
to buybepodcastcom.
I have a calculator over theresomewhere.
I'll link to it in the shownotes.
(18:42):
You can find it easily, butthat'll allow you to calculate
approximately how much cannabisor how much THC or CBD is going
to be in your recipe.
Bear in mind, this isn'tfoolproof.
Of course, you need to know,like, how potent your cannabis
is that you're starting out with, and depending on where you got
that cannabis from, like maybeit's already vaped bud, which
(19:04):
means it's a mixture ofdifferent cultivars and you
don't really know.
I mean, you might be able toguess or guesstimate, but that
also means, right off the bat,your potency results are going
to be not a hundred percentaccurate, for obvious reasons.
Now, if you bought your cannabisat a dispensary and it's
labeled right on the package,then you have a much better idea
(19:25):
.
But I think you should do itanyway, because this way you get
to the habit of calculating thedosage and it becomes less
intimidating the more you do it.
And of course, even just thatframework or that range when
you're gifting an edible tosomebody makes people more aware
of what they're consuming, evenif it's not 100% accurate, and
(19:46):
I think that's really important.
So if you gift somebody a pieceof this chocolate bark and
you're saying, well, it'sapproximately 20 milligrams per
piece, that person then has theinformation they need to make an
informed decision.
If it's a little off ideallyit's a little higher rather than
(20:10):
too low but you can alwaysrecommend that they cut it into
smaller pieces if they're unsureof their own tolerance.
But at least it gives them aframework because they're not
going, they're not eating itblind, if you will, without any
idea of how strong this piece ofchocolate is that you're giving
them and I've had I know I'vementioned this before.
I'm probably I'm sure if you'vebeen listening to this show for
a while, you've heard me mentionit as well that I've been
gifted edibles before and, youknow, wrapped in tinfoil, with
(20:33):
good intentions no doubt,because people know that I like
edibles.
But if they don't have any ideahow potent they are.
I really don't want to takethem.
I have funny stories about whenI have over consumed on edibles
and I can laugh about them nowbecause it happened a while ago.
I'm not in it at the moment,but any of you who have ever
overdosed on cannabis knows alltoo well what a painful, painful
(20:56):
experience it is to overconsume edibles.
This stuff is not for the faintof heart, but in the right dose
it's beautiful and we all knowthis.
This is why we're makingedibles.
This is why we're talking aboutedibles.
So do some of the calculations.
If you don't like thecalculators, if you scroll right
down to the bottom of the page,it shows you the math.
(21:18):
So you can actually try doingthe math on your own as well.
It's not that difficult onceyou know the steps and just try
and cut the bark into portions.
That will make it easier tofigure out the potency.
And, of course, don't forget tolabel.
(21:39):
Even if you're gifting it, beable to make sure that it's
clearly labeled that this isinfused with cannabis, if that's
what you're going to do, andputting it in a little festive
container or tin will really upthe ante when it comes to
presentation, and presentationis everything.
(22:00):
So the dark chocolate citrusnut bark is a beautiful edible
that you can make easily,relatively quickly.
I mean, if you don't factor inthe time that it takes to
solidify in the freezer, thiscomes together relatively
quickly.
I mean, I think you're probably10, 15 minutes hands-on time in
(22:21):
the kitchen and that's it andyou're not making a huge mess.
I would love to hear yourexperience about making this
particular recipe, how it turnedout, any fun tweaks or personal
touches that you added, becauseI love to hear about this stuff
.
This dark chocolate citrus nutbark would pair beautifully with
(22:43):
maybe what would go nice withthis?
A spiked holiday cocktailperhaps, or some hot chocolate.
If you really like thechocolate, you could double down
on the chocolate a little bit.
I'm thinking eggnog if youreally want to go super rich and
I do admit I love making eggnogevery single year.
I don't buy it.
(23:04):
I make it in all its fullcreamy, fat glory, with way too
much sugar and egg, and it isdelectable and I could see this
being very nice even with thatlittle, that little twist of
citrus.
But what would you pair with it?
I would love to hear that.
I encourage you to try thisrecipe, share your results on
social media and tag me if youwant, or also you can come on
(23:29):
over to the Bite Me CannabisClub if you're making something
festive.
I do have a December challengegoing on over there that is open
to everyone, even if you're nota member of the club, and you
could post some of your imagesover there as well and how you
made this recipe your own too.
I would love to see it.
I invite you to check outStoned and Butter and Flour by
(23:51):
Anne, and I'll link to those inthe show notes.
Like I said, if you knowsomebody that would enjoy this
episode, I encourage you rightnow to get out your phone and
text them this episode rightaway, because that helps people
discover the show.
With that, my friends, I thinkthat's it for this week.
I'm your host, margaret, anduntil next time, stay high.
Friends, welcome back .
This is episode 278.
And today we're doing darkchocolate citrus nut bark.
Welcome to Bite Me, the showabout edibles, where I help you
take control of your high life.
I'm your host and certifiedGanger, margaret, and I love
helping cooks make safe andeffective edibles at home.
(00:27):
I'm so glad you're here,friends.
Welcome back to another episodeof Bite Me.
If you're just tuning in for thefirst time, I'm glad you found
me.
How did you discover the show?
Let me know.
You can send me a fan mail, youcan send me a DM, an email,
whatever you like.
I'd love to hear it and I'llgive you a shout out on the show
.
And if you've been around for awhile, my heartfelt
(00:48):
appreciation goes out to you.
You can also let me know howyou discovered this show,
because I find it reallyinteresting.
It's a pretty small show.
It spreads a lot by word ofmouth and I just love getting
messages from listeners becauseotherwise it can feel like a
very solitary pursuit often thisgame of podcasting.
But I'm glad you're here andI'm grateful that you're
(01:08):
listening and sharing your timewith me, because that's
essentially what you're doing,and time is a precious commodity
.
It's the only non-renewableresource that we don't get back,
so spend it wisely.
And, of course, spending wiselycan include listening to Bite
Me, the Show about edibles.
(01:34):
Now, this episode is special.
I received some permission alittle while back to share this
recipe from Anne, and Anne isthe author of a new cookbook
called Stoned, with biographiescelebrating 100 years of
counterculture, and Anne Alchimhas been a guest on this show.
If you haven't already heardthat episode, I will be sure to
link to it in the show notes soyou can find it.
(01:56):
It was a fantastic episode ledto a friendship through cannabis
.
Anne is a wonderful human beingand she's also written another
cookbook that's also equally asfantastic, called Butter and
Flour, and she's also writtenanother cookbook that's also
equally as fantastic, calledButter and Flour, and if you
haven't checked that book out aswell, I recommend that you do.
I did for this particularpodcast.
Well, what other podcast wouldit be but for this podcast?
(02:17):
I did the Canadian Snowballs,which is quite timely as I
record this in December Anothergreat recipe to try if you
haven't tried already, and Irecommend both of her books.
The Stoned Book is a beautifulcoffee table style cookbook that
is interspersed with stories,and it wasn't that long ago that
I actually did an excerpt fromthe book on the show as well and
(02:41):
I'll link to that too so youcan check that out, so you can
learn about all things Annethrough Bite Me the Show about
edibles because she's doing somegreat work in the world and I
love talking about othercannabis enthusiasts, edibles
enthusiasts in particular.
They're doing cool shit in theworld and Anne is definitely one
of those people and I got tomeet Anne in person at Camp
Canna earlier this year and whata great experience it was.
(03:04):
She was just as lovely inperson as she was online.
The dark chocolate citrus nutbark stood out in this book and
I really liked the idea of theblend of chocolate and citrus.
I know oftentimes, especiallythis time of year, chocolate and
peppermint can be a nicecombination, but citrus to me
(03:24):
it's sophisticated and it's anice sort of twist on a classic
recipe.
I guess I mean chocolate barkis one of these recipes that
looks beautiful and impressive.
It's actually pretty simple tomake and the one thing I really
do like about Anne's recipesthat she does in her books is
(03:45):
how approachable they are andhow most of them I mean.
There's, of course, morechallenging recipes, as there
should be in any cannabiscookbook or cookbook in general,
because sometimes you want totry things that are a little
more creative.
That will help stretch yourskills, that will help you learn
more about your process and itcan be really satisfying.
But sometimes, when it getsreally busy, like it does this
(04:05):
time of year, you want somethingsimple, and a lot of the
recipes in this book areapproachable and simple and they
don't require any specialtyingredients or tools, and this
particular recipe and a lot ofthe recipes in Anne's book are
no exception.
This recipe stood out.
It's festive, it's easy, it'sperfect for holiday gifting or
(04:26):
personal indulgence, and I canalready tell you that I had a
special someone.
My daughter had a birthday thismonth.
As part of a little giftpackage I put together for her,
it did include some of this bark, so it looks beautiful and
sophisticated when you packageit up nicely.
So the dark chocolate citrusnut bark.
(04:54):
Now, at the top of the page itsays difficulty level, and I
love how, throughout the book,the difficulty level isn't sort
of a scale like you might expectto find, but it is rather a
commentary from our dear author,and this particular one says my
(05:14):
dog could make these and she'snot very bright.
So there you have it, myfriends.
This is a simple recipe thatyou can put together relatively
quickly.
Now, what are you going to needfor this particular recipe?
Well, first of all, you'regoing to need some of your
favorite dark chocolate.
Now, I have to admit, when Imade this particular one, for
(05:35):
whatever reason, I think I wasmaking it and perhaps I did what
I often do best, which is skimthe recipe.
It's right in the name, so I'mnot sure how I pulled this one
off, but I think I had it in mymind.
I knew I was going to be doingthis.
I talked to Ann about it awhile ago and I don't remember
the dark chocolate part.
So I had a lot of semi-sweetchocolate chips on hand, so I
(05:57):
ended up using semi-sweet.
It still worked out quitenicely.
If you're a dark chocolatelover, this is going to the best
quality dark chocolate orsemi-sweet chocolate that you
can.
The quality of the chocolate isreally going to make this
particular recipe, because it isthe recipe essentially.
You're going to need your can ofcoconut oil in this particular
(06:19):
instance, so you want a bit ofinfused coconut oil and, of
course, depending on youraudience.
You can make this THC CBD aratio.
I have made it with and without.
It's beautiful either way.
I prefer it infused becausewell, I don't think I need to
explain myself any furtherYou're going to need almonds,
(06:42):
pistachios and pecans.
You could probably also use ablend of particular nuts that
you have on hand as well.
I tend to often buy nuts inlarger bags at Costco, so I just
use whatever I happen to haveon hand.
A little while ago they hadBrazil nuts and those are
delicious and work really wellin a lot of these types of
recipes.
So, whatever you have on hand,walnuts would be nice in this.
(07:04):
So the pistachios are goodbecause they're salted, but I do
realize that when I went outand bought the pistachios for
what I was using these for, theywere not salted, so I didn't
get that salt factor.
But I think that would bepreferable in this particular
instance, because the chocolateand the salt together would
chef's kiss would be delicious.
You're going to need also mixedcitrus peel.
(07:26):
Now she says in the notes herethat you can get these mixed
citrus peels in your in yourfavorite bulk food store.
But I actually used actual peeland I'm not sure if that's
incorrect or not, but that'swhat I ended up doing.
I just peeled a little bit likewith a with a vegetable peeler.
I peeled off and then I choppedit up pretty small and use that
(07:48):
.
You could probably also use azester if you wanted.
You need an eighth of a cup, soit's not like you need a whole
ton.
That's what I ended up doing.
It was pretty good.
So that's all you need for thisparticular recipe and, as you
can see, you need the chocolate,you need some nuts, you need
some some citrus zest and, ofcourse, your infusion fat, your
(08:09):
infused coconut oil, and that'sabout it.
Now.
She did have some notes as wellabout what you might need.
As far as tools go.
She recommends using a doublebroiler or a heatproof bowl over
boiling water, which isessentially the same thing.
You're just sort of creatingyour own little double boiler
system and that's how you'remelting all of these ingredients
(08:32):
together.
And she suggests a citrus punchstrain, which is an uplifting
sativa, promoting happiness andgood vibes cultivar.
And I used what I had on hand,which was a, I think, for this
particular one.
I had made some coconut oil withsome already vaped cannabis,
because I have been using thatquite a bit because of course,
(08:54):
as we all know, if you're usingthe spent cannabis out of your
dry herb vaporizer, that isalready decarbed, so it's ready
to go and I have a big jar ofthat in my pantry and I just
keep that for when I need tomake something quick.
I usually do have some decarbedcannabis in the pantry as well,
but I think in this particularinstance I had used it up for
(09:17):
something else already.
So I use the already vapedcannabis because it's already
good to go and that's a littlefun fact If you're going to be
inhaling cannabis.
That's one of the reasons, oneof the many reasons I like to
recommend a dry herb vaporizer,because you're kind of
stretching your cannabis evenfurther.
You get to vaporize it, inhaleit, enjoy those beautiful
terpenes in the high and thenyou can save the spent cannabis
(09:40):
and use it directly in youredibles later.
So you buy once, use twice,like brilliant, isn't it?
And of course there's somehealth benefits to using a dry
herb vaporizer over your typicalcombustion, which I think a lot
of people really enjoy.
And if I'm being completelyhonest, I dry herb vape in my
house, where I would never smokea joint in my house and as an
(10:04):
ex-smoker I have a lot ofreasons for that.
I'm not really a big fan of thelingering smoke smell that
tends to cling to clothing andcurtains and all these things.
And I know cannabis smoke isvery different than cigarette
smoke, but I said I have thatassociation with it, so that's.
And I'm asthmatic as well.
So these are all reasons whyreally joints are not my
(10:26):
preferred way to consume if I'minhaling cannabis, but a dry
herb vaporizer also.
This smell doesn't reallylinger the same way and it
dissipates very quickly.
So I will use those inside anduse them often, and my roommate
never seems to notice.
Now I tend to keep it in onearea of the house, which would
be my own private quarters, butI've never gotten any complaints
(10:50):
.
So that's another reason why Ilike it, because it's December
now, it's cold, it's snowy, it'sshitty out and going outside to
consume cannabis really doesn'tappeal to me, which is another
reason why I love edibles aswell, because I can eat one and
just ride that.
Come up in the nice cozy livingroom in front of the warm fire.
(11:10):
You don't have to go anywhere,it's just beautiful, doesn't
that sound nice?
So anyway, that's a bit of anaggression, but those are the
ingredients that you're going toneed.
Now the preparation steps.
Of course, if, when it comes tothe infusion, if you already
have and a lot of people reallydo like coconut oil as an
infusion you need eighttablespoons.
(11:32):
So it's not a lot, but a lot ofpeople will make larger batches
.
So you know, having infusedcoconut oil on hand, it's useful
for so many different recipes.
So you're going to, of course,if you don't have this on hand
already, you're going to have todecarb and infuse your coconut
oil first.
And, of course, if you need arefresher on decarbing or
infusing your cannabis, I'lllink to some resources in the
(11:54):
show notes for that as well.
It's pretty simple to do.
If you're new to making edibles,then by all means check them
out.
It seems intimidating at first,but eventually you get sort of
a process going.
And then you next thing, youknow you have a little pantry or
section of your kitchen whereyou store some of the things
that you need for making youredibles, and that may or may not
include devices or fancyequipment.
(12:16):
It doesn't have to.
The one thing I love aboutedibles is that you can get as
fancy as you want.
You want to buy yourself anexpensive tea check device where
you can figure out the potencyof your edibles with a margin of
error of like 3%.
I think it was.
That may have changed with thenew device, but you by all means
(12:36):
go ahead and buy one of thosethings.
But can you also figure it outwith a certain degree of
accuracy by using an onlinecalculator or the math and a pen
and paper?
Yes, you can.
Can you decarb using a devicelike an Ardent or a Levo 2 and
spend the money that way?
Of course you can.
But you can also use your oven,which you already own, and can
(13:00):
you infuse in a magical buttermachine or some other pricey
gadget that will infuse youroils and fats and butters and
other things.
Of course you can spend all youwant.
But if you don't want to, ifit's not your budget, if you're
not interested, if you're, youdon't have the kitchen space for
(13:20):
another another gadget, thenyou can do it right on your
stove with a pot, some water anda jar.
I mean, this is what I loveabout edibles.
You can.
It's taking control of yourhigh life, and I know I've
talked about this so many timeson this show, but it really gets
me excited, because I sometimesfeel like things are weird.
Right now there's it's just aweird time to be alive and a lot
(13:43):
of the times I think people aremaybe getting a little
consumption fatigue, and I lovethe radical self-reliance that
comes along with making your ownedibles and taking control of
these things and having controlover the whole process, and that
control starts right from howyou want to spend your money
when it comes to edibles.
I will tell you, of course,making your own edibles is far
(14:03):
less expensive than buying themat the store, and this comes
from someone who interviews lotsof people on this show who are
making beautiful edibles andbeverages for people to buy, and
I have no qualms with that.
I have tried many lovelybeverages and edibles and I do
like to see what's new out there, what's innovative, what's
(14:24):
interesting to see what's goingon in the industry.
I love all of that stuff andthere are some really cool
brands out there doing some veryinteresting things and pushing
the envelope a little bit andtrying to bring quality products
to the market that you would beproud to share with your
(14:45):
friends or your family, because,I mean, it's quite easy to also
get really cheap edibles outthere as well, but the more
interesting ones are the onesthat are using super high
quality ingredients, because ifyou're going to spend the money
on it, you might as well get thebest that you can afford,
because you can make it for farless, far less money.
But I do love to see what's outthere and of course, I still go
(15:05):
to my dispensary.
I actually buy quite a fewbeverages when I go to the
dispensary because I'm oftenusing those in social settings
as well, so I do like thosequite a bit and I buy edibles.
Typically, when I'm going to adispensary I'm buying primarily
beverages, sometimes edibles,occasionally weed, because also
beverages, sometimes edibles,occasionally weed.
Because also, if you're agrower and you know growers,
(15:25):
then you also have the benefitof being able to supply your own
medicine for whatever it isthat you're making.
Now I didn't mean for this togo, for me to go on such a rant,
so apologies.
We'll get back to the regularlyscheduled programming where you
are preparing a double broilerbut you're also preheating the
oven because you're going toline a baking sheet with
(15:46):
parchment paper or one of thosesilicone baking mats.
I just got one of thosesilicone baking mats recently it
was a specialty one for makingsourdough bread, and it actually
is fantastic, and I'll probablysave money on parchment paper
because I can reuse this overand over and over again, and it
does help the bottom crust of mybread not get really hard from
being right against the pan.
(16:07):
The baking pan, anyway, that'sa whole other thing, but the
silicone baking mats arefantastic.
Either way, whatever works,you're going to toast your nuts
until fragrant for about five to10 minutes.
So that's a little extra stepthat adds a nice little
sophistication to thisparticular recipe.
You're going to melt most of thechocolate with the cannabis
infused coconut oil in yourdouble broiler.
(16:28):
You stir it really well andthen you're going to remove it
from the heat.
You're going to toss in theremaining chocolate, stirring it
again until that melts as well,and then you're going to put in
your nuts, the toasted nutsthat you had in the oven, and
also the citrus peel.
And you're going to put in yournuts, the toasted nuts that you
had in the oven, and also thecitrus peel, and you're going to
make sure they're completelycovered, and then you're going
to pour the chocolate nutmixture onto the still prepared
(16:52):
baking sheet that you got outearlier, yes, the prepared
baking sheet that you had fortoasting the nuts, so you're
able to sort of use the pantwice instead of having to get
something else dirty, and you'regoing to put it on the pan and
let it refrigerate until solidin a few hours.
That's it.
(17:12):
That's it.
It's so easy, so easy and itlooks so nice.
Now, the real secret, I thinksometimes to making it look even
more sophisticated is to sliceit into triangular shapes or
pretty triangular shapes, andthat's what I did, and that
really gives it a nice look toit and you can see sort of the
bumps from the nuts, and it'sdelicious.
(17:39):
I have eaten a god awful amountof this chocolate bark, and I
know I've said that about fudgeas well.
I have made, I think, threebatches of fudge so far this
holiday season.
Yeah, I don't think I'll bestepping on a scale until 2025,
because I just don't want toknow.
And who cares?
Life is too short, isn't it?
(18:00):
I'm making delicious edibles,I'm going to eat them and, yes,
I have a sweet tooth.
I am going a little overdrivebecause I like to make a lot of
things and give them to friendsand family over the holiday
season, but this chocolate bark.
If you want something simpleand beautiful that you can make,
then this is the recipe for you.
(18:22):
Now, as far as calculating thedosage of your infused oil or
butter, it is something that youshould probably do, in
particular if you're going to begifting this to anybody or
sharing it with anyone, and whatI would recommend is head over
to buybepodcastcom.
I have a calculator over theresomewhere.
I'll link to it in the shownotes.
(18:42):
You can find it easily, butthat'll allow you to calculate
approximately how much cannabisor how much THC or CBD is going
to be in your recipe.
Bear in mind, this isn'tfoolproof.
Of course, you need to know,like, how potent your cannabis
is that you're starting out with, and depending on where you got
that cannabis from, like maybeit's already vaped bud, which
(19:04):
means it's a mixture ofdifferent cultivars and you
don't really know.
I mean, you might be able toguess or guesstimate, but that
also means, right off the bat,your potency results are going
to be not a hundred percentaccurate, for obvious reasons.
Now, if you bought your cannabisat a dispensary and it's
labeled right on the package,then you have a much better idea
(19:25):
.
But I think you should do itanyway, because this way you get
to the habit of calculating thedosage and it becomes less
intimidating the more you do it.
And of course, even just thatframework or that range when
you're gifting an edible tosomebody makes people more aware
of what they're consuming, evenif it's not 100% accurate, and
(19:46):
I think that's really important.
So if you gift somebody a pieceof this chocolate bark and
you're saying, well, it'sapproximately 20 milligrams per
piece, that person then has theinformation they need to make an
informed decision.
If it's a little off ideallyit's a little higher rather than
(20:10):
too low but you can alwaysrecommend that they cut it into
smaller pieces if they're unsureof their own tolerance.
But at least it gives them aframework because they're not
going, they're not eating itblind, if you will, without any
idea of how strong this piece ofchocolate is that you're giving
them and I've had I know I'vementioned this before.
I'm probably I'm sure if you'vebeen listening to this show for
a while, you've heard me mentionit as well that I've been
gifted edibles before and, youknow, wrapped in tinfoil, with
(20:33):
good intentions no doubt,because people know that I like
edibles.
But if they don't have any ideahow potent they are.
I really don't want to takethem.
I have funny stories about whenI have over consumed on edibles
and I can laugh about them nowbecause it happened a while ago.
I'm not in it at the moment,but any of you who have ever
overdosed on cannabis knows alltoo well what a painful, painful
(20:56):
experience it is to overconsume edibles.
This stuff is not for the faintof heart, but in the right dose
it's beautiful and we all knowthis.
This is why we're makingedibles.
This is why we're talking aboutedibles.
So do some of the calculations.
If you don't like thecalculators, if you scroll right
down to the bottom of the page,it shows you the math.
(21:18):
So you can actually try doingthe math on your own as well.
It's not that difficult onceyou know the steps and just try
and cut the bark into portions.
That will make it easier tofigure out the potency.
And, of course, don't forget tolabel.
(21:39):
Even if you're gifting it, beable to make sure that it's
clearly labeled that this isinfused with cannabis, if that's
what you're going to do, andputting it in a little festive
container or tin will really upthe ante when it comes to
presentation, and presentationis everything.
(22:00):
So the dark chocolate citrusnut bark is a beautiful edible
that you can make easily,relatively quickly.
I mean, if you don't factor inthe time that it takes to
solidify in the freezer, thiscomes together relatively
quickly.
I mean, I think you're probably10, 15 minutes hands-on time in
(22:21):
the kitchen and that's it andyou're not making a huge mess.
I would love to hear yourexperience about making this
particular recipe, how it turnedout, any fun tweaks or personal
touches that you added, becauseI love to hear about this stuff
.
This dark chocolate citrus nutbark would pair beautifully with
(22:43):
maybe what would go nice withthis?
A spiked holiday cocktailperhaps, or some hot chocolate.
If you really like thechocolate, you could double down
on the chocolate a little bit.
I'm thinking eggnog if youreally want to go super rich and
I do admit I love making eggnogevery single year.
I don't buy it.
(23:04):
I make it in all its fullcreamy, fat glory, with way too
much sugar and egg, and it isdelectable and I could see this
being very nice even with thatlittle, that little twist of
citrus.
But what would you pair with it?
I would love to hear that.
I encourage you to try thisrecipe, share your results on
social media and tag me if youwant, or also you can come on
(23:29):
over to the Bite Me CannabisClub if you're making something
festive.
I do have a December challengegoing on over there that is open
to everyone, even if you're nota member of the club, and you
could post some of your imagesover there as well and how you
made this recipe your own too.
I would love to see it.
I invite you to check outStoned and Butter and Flour by
(23:51):
Anne, and I'll link to those inthe show notes.
Like I said, if you knowsomebody that would enjoy this
episode, I encourage you rightnow to get out your phone and
text them this episode rightaway, because that helps people
discover the show.
With that, my friends, I thinkthat's it for this week.
I'm your host, margaret, anduntil next time, stay high.
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