CANNABIS GREEN TEA WHITE CHOCOLATES

Chef Sebastian #theshortordercannabisrevolutionary @chef_sebastian_carosi

Over time most of us have all thought of white chocolate as the 'dark horse' of chocolates while the entire time there have been several surprising health benefits we never considered. And when has chocolate, in any form, not made someone smile ear-to-ear, I mean really? These cannabis green tea white chocolates are not only delicious, come to find out, in moderation they are also considered healthy and good for us. Combining the best of quality white chocolate, green tea and cannabis can lead to some truly delightful results. Aside from its presence in cannabis phytol can also be found naturally in green teas, that's why matcha, gunpowder green tea and sencha are so calming. A calm mind relaxes the body, enhances the mood and aids in concentration and we all love to concentrate on the next piece of chocolate we are about to eat. A few additional terpenes found in chocolate are linalool, myrcene and ocimene. These luscious low-dose cannabis treats will not last long and are loaded with naturally occurring phytol. They are also bursting with mellowing myrcene and fragrant geraniol to add to that natural dose of phytol. Saying that these chocolates are "terpene fortified" would be putting it mildly. Enjoy the combination and get ready to make more, fast...

CANNABIS GREEN TEA WHITE CHOCOLATES

DETAILS

Prep time: 10 minutes

Wait time: 15 minutes

Yield: 24-36 squares

Total thc/cbd: depends on potency of the cannabis butter

EQUIPMENT

small saucepan, wire whisk, rubber spatula, chef's knife, cutting board, 9x9 lined baking

PROVISIONS

26 oz white chocolate

3/4 cups heavy cream

1/2 cup sun-grown cannabis infused coconut oil or cannabis butter (made in the mb2e from magical butter)

4 tbsp matcha green tea powder (plus 3 tbsp additional for dusting)

1 drop true terpenes myrcene

1 drop true terpenes geraniol

DIRECTIONS

- Chop chocolate in small pieces.

- Cut the butter into small pieces.

- In small saucepan add the heavy cream, warm over medium heat.

- Add the chocolate and butter to the warm cream, remove from the heat. - Stir well with a whisk, do not incorporate any air.

- Add the sifted matcha and terpenes, mix thoroughly until very smooth.

- Pour into desired molds or a parchment lined 9 x 9 baking dish.

- Tap the pan several times on the counter to remove any air bubbles. - Refrigerate overnight.

- Unmold or cut into desired sized squares or pieces with a knife.

- In a bowl dust the chocolate pieces with the additional sifted matcha.

- Serve.