weed and chocolate background iamge blog recipe canna-chocolate

How to Make Cannabis-Infused Chocolate

Chocolate and Cannabis: Better Together

Cannabis-infused chocolate hits that rare sweet spot: it’s decadent but doable, beginner-friendly yet endlessly customizable. Whether you’re here to microdose, unwind, or gift something clever, this recipe lets you turn simple ingredients into a smart edible — no fancy equipment, no candy thermometer, no drama.

Use the shortcut method if you already have infused butter or oil. Or try it from scratch for deeper flavor and full control over every step.


You’ll Need

Equipment:

  • Double boiler (or microwave-safe bowl + saucepan)
  • Silicone chocolate mold
  • Spatula

Ingredients:

  • Base fat: 50g (¼ cup) cannabis-infused butter or coconut oil
  • Chocolate or cacao:
    • Option A: 150–200g chopped dark or milk chocolate
    • Option B: 100g (½ cup) cacao nibs or powder
  • Pinch of salt
  • Optional: 1–2 tsp milk or plant-based alternative
  • Optional extras: vanilla, cinnamon, orange zest, chili flakes

How to Make It

  1. Set up your double boiler (a heatproof bowl over simmering water, not touching).
  2. Melt your cannabis-infused butter in the bowl until smooth.
  3. Add your chopped chocolate OR cacao powder and stir gently until everything is melted and evenly combined.
  4. Stir in a pinch of salt, plus any optional ingredients (milk for creaminess, flavorings for fun).
  5. Pour into molds, tap out bubbles, and chill in the fridge for 1–2 hours until solid.

Tips for Better Edibles

  • Use a potency calculator to control your dose per square.
  • Skip milk if you want longer shelf life.
  • Add toppings (nuts, seeds, dried fruit) before chilling.

Use It in Everything

Snack it. Melt it into warm milk. Drop it into infused hot chocolate bombs. Break it into cookies. Your chocolate, your rules.

Why Make Your Own?

Infused chocolate isn’t just delicious — it’s efficient. You control the dose, flavor, and fat source.
Skip the sugar? Use monkfruit. Want vegan? Use coconut oil. Want potency? Use a calculator to dial in the exact milligrams per piece.


Can I use white chocolate?

Yes, but it’s trickier — white chocolate burns fast and can separate if overheated. Go low and slow.

How long does it last?

Stored in an airtight container in the fridge, it stays good for 2–3 weeks. Freeze for longer.

What if it separates or seizes?

Too much water or heat can ruin the texture. Keep your bowl dry and your temp gentle.

Can I re-melt it later?

Absolutely. Just avoid boiling — stir well before using.


Final Thought

This is edible design you can tweak, scale, and make entirely your own. From microdose to midnight indulgence, cannabis-infused chocolate gives you flavor, function, and full control — one square at a time.

weed and chocolate background iamge blog recipe canna-chocolate

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Table Of Content

How to Make Cannabis-Infused Chocolate

Chocolate and Cannabis: Better Together

Cannabis-infused chocolate hits that rare sweet spot: it’s decadent but doable, beginner-friendly yet endlessly customizable. Whether you’re here to microdose, unwind, or gift something clever, this recipe lets you turn simple ingredients into a smart edible — no fancy equipment, no candy thermometer, no drama.

Use the shortcut method if you already have infused butter or oil. Or try it from scratch for deeper flavor and full control over every step.


You’ll Need

Equipment:

  • Double boiler (or microwave-safe bowl + saucepan)
  • Silicone chocolate mold
  • Spatula

Ingredients:

  • Base fat: 50g (¼ cup) cannabis-infused butter or coconut oil
  • Chocolate or cacao:
    • Option A: 150–200g chopped dark or milk chocolate
    • Option B: 100g (½ cup) cacao nibs or powder
  • Pinch of salt
  • Optional: 1–2 tsp milk or plant-based alternative
  • Optional extras: vanilla, cinnamon, orange zest, chili flakes

How to Make It

  1. Set up your double boiler (a heatproof bowl over simmering water, not touching).
  2. Melt your cannabis-infused butter in the bowl until smooth.
  3. Add your chopped chocolate OR cacao powder and stir gently until everything is melted and evenly combined.
  4. Stir in a pinch of salt, plus any optional ingredients (milk for creaminess, flavorings for fun).
  5. Pour into molds, tap out bubbles, and chill in the fridge for 1–2 hours until solid.

Tips for Better Edibles

  • Use a potency calculator to control your dose per square.
  • Skip milk if you want longer shelf life.
  • Add toppings (nuts, seeds, dried fruit) before chilling.

Use It in Everything

Snack it. Melt it into warm milk. Drop it into infused hot chocolate bombs. Break it into cookies. Your chocolate, your rules.

Why Make Your Own?

Infused chocolate isn’t just delicious — it’s efficient. You control the dose, flavor, and fat source.
Skip the sugar? Use monkfruit. Want vegan? Use coconut oil. Want potency? Use a calculator to dial in the exact milligrams per piece.


Can I use white chocolate?

Yes, but it’s trickier — white chocolate burns fast and can separate if overheated. Go low and slow.

How long does it last?

Stored in an airtight container in the fridge, it stays good for 2–3 weeks. Freeze for longer.

What if it separates or seizes?

Too much water or heat can ruin the texture. Keep your bowl dry and your temp gentle.

Can I re-melt it later?

Absolutely. Just avoid boiling — stir well before using.


Final Thought

This is edible design you can tweak, scale, and make entirely your own. From microdose to midnight indulgence, cannabis-infused chocolate gives you flavor, function, and full control — one square at a time.

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