Greetings folks,
A few people had asked me to post some recipes. So, I figured it wouldn't hurt to show some people how I go about making edibles.
I have a pretty vast experience with food being a chef for longer than I haven't been. So I have a bit of a clue of what I am doing when it comes to things concerning food. I have been the chef at various restaurants, catering venues and a few joints out of the country. I love playing with food. It's one of my biggest passions, right next to Cannabis. So in this thread I will be mixing the 2.
In this first recipe I am making Chocolate Truffles with various toppings (toasted coconut, spiced roasted pecans, toffee, pretzel and a couple candied bacon. I used a dark chocolate for the ganache for the center and a milk chocolate for the coating. I am doctoring Alton Brown's recipe to make it medicated. I omitted the brandy and added tincture and used butter from my Magic butter machine instead of regular butter.
The candied bacon recipe is simple, coat a parchment lined pan with brown sugar and sprinkle some cayenne pepper over it. Lay the bacon over the sugar/pepper mixture and bake it @ 350 for 20 minutes. Leave it on the pan for 2 more then transfer it to another sheet of parchment to cure.
The recipe is as follows...
Ingredients
10 ounces bittersweet chocolate, chopped fine
1/4c Magic Butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/3 c of tincture
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Recipe courtesy Alton Brown, 2004
And the candied bacon...
Enjoy folks...I found this recipe fun to accomplish and the medicine is fantastic. I would suggest this to anyone with a big smile on my face. If you have any questions feel free to ask, I am here to help if I can with questions pertaining to food. How we make our extracts is up to us. If I can help I'll be happy to help
Many more to come...
A few people had asked me to post some recipes. So, I figured it wouldn't hurt to show some people how I go about making edibles.
I have a pretty vast experience with food being a chef for longer than I haven't been. So I have a bit of a clue of what I am doing when it comes to things concerning food. I have been the chef at various restaurants, catering venues and a few joints out of the country. I love playing with food. It's one of my biggest passions, right next to Cannabis. So in this thread I will be mixing the 2.
In this first recipe I am making Chocolate Truffles with various toppings (toasted coconut, spiced roasted pecans, toffee, pretzel and a couple candied bacon. I used a dark chocolate for the ganache for the center and a milk chocolate for the coating. I am doctoring Alton Brown's recipe to make it medicated. I omitted the brandy and added tincture and used butter from my Magic butter machine instead of regular butter.
The candied bacon recipe is simple, coat a parchment lined pan with brown sugar and sprinkle some cayenne pepper over it. Lay the bacon over the sugar/pepper mixture and bake it @ 350 for 20 minutes. Leave it on the pan for 2 more then transfer it to another sheet of parchment to cure.
The recipe is as follows...
Ingredients
10 ounces bittersweet chocolate, chopped fine
1/4c Magic Butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/3 c of tincture
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine
Directions
Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.
Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.
Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.
Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.
In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.
Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.
Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.
Recipe courtesy Alton Brown, 2004
And the candied bacon...
Enjoy folks...I found this recipe fun to accomplish and the medicine is fantastic. I would suggest this to anyone with a big smile on my face. If you have any questions feel free to ask, I am here to help if I can with questions pertaining to food. How we make our extracts is up to us. If I can help I'll be happy to help
Many more to come...
