Choco-Canna-Bliss Continued

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Choco-Canna-Bliss Continued

In Buddy Crocker’s Kitchen. From left to right: Space Cakes, Sil’sBudbar, Choclopottie Ice Cream, Chronic Coconut Clusters, Stoney Brownies.
Photo Patty Mitropoulos

Five wonderful ways to enjoy the favoured combination of pot andchocolate.

Cannabis and chocolate have long been a classic combination for the connoisseur smokerset.

A few issues back we ran a Smoke Signal entitled Choco-Canna-Bliss, about new studies which confirmed that chocolate and pot are meant to be together. A team of San Diego scientists dug into some chocolates and found anandamides, the same chemical which your brain uses to feel blissful, and whose receptor sites THC and other cannabinoids fit into for such pleasing effect.

We enouraged readers to send us their best Chocopot treats, which we promised to rate and reprint in a future issue. That issue is now, and the time has come for the results of the first ever CC Bake-Off!

First prize is an autographed copy of Treasury of Hashish, by the illustrious Dr Alexander Sumach. Second prize is an elegant photograph of George Bush kissing Mila Mulrouney. Third prize is a batch of CC stickers, and all winners will receive a CC T-shirt as well.

The nearly-unanimous choice of the CC staff for sheer decadent excess was the Smooth & Creamy Choclopottie Ice Cream, a dream of a dessert which was surprisingly tasty, deceptively filling and wonderfully effective. Most of us had a taste, filled our bowl, and then could only finish half, which ended up being more than enough for the desired effect.

Second prize was a tie between Sil’s Bud Bar and the Chronic Coconut Clusters.

The elegant simplicity of the Bud Bar recipe was artfully enhanced by our chef, who traced the final product into the shape of our favourite leaf, instead of going for the two inch bars described in the recipe. We didn’t opt for the extra sugar, and still found it to be a satisfying treat for our sweet tooth and cranium.

The Chronic Clusters are also pretty easy to whip up, and darn tasty. The coconut blends with the flavour of the bud for a truly harmonious gastronomic combination.

Third prize is also a tie, between the Stoney Brownies and the Space Cakes. Both were yummy and both were fun to eat. We couldn’t agree on which to exclude from the winner’s circle, so we agreed to award them both!

We enjoyed this competition so much that we’ve decided to make it a recurring feature of our magazine. Send us your favourite marijuana-food recipes, not necessarily chocolate, and we’ll periodically bake up the ones that look promising and share the results with our readers. Those that send the best recipes will be rewarded with gifts and treats from CC.

Happy Baking!
By Dana Larsenfinis

We used about a quarter ounce of finely ground shake and small buds in each recipe. We recommend a “budbuster” (coffee grinder) for efficient fine chopping.


 6 oz Swiss chocolate 2 1/4 cup custard(pre-made) 1 1/4 cup whipped cream, whipped 1/4 oz of finely chopped shake or bud


Melt chocolate (either in microwave or in double boiler). Use a rubber spatula to put chocolate in with custard and mix well.

Use the rubber spatula to fold pre-whipped cream and finely ground marijuana into the above mixture.

Put all into a plastic container cover and freeze. Set out at room temperature for 2-3 minutes before serving.

Serve 3 scoops on small dessert plate and top with chocolate shavings.

Submitted by Dominic Fleet


 200 oz of chocolate chips 1/4 cup of powdered sugar (optional) 1/4 oz of finely chopped shake or bud


In a double boiler, melt the chocolate until slightly chunky. Add the finely ground marijuana into the chocolate. Add sugar if you want. Mix all together, let it stay on heat for about five minutes.

Take off heat and let cool slightly. Grease a baking sheet or a candy bar shaping pan and pour the mixture into it. For more fun you can pour it into a mold.

Freeze the chocolate mixture until completely firm. (Note: keep away from baking soda otherwise it will get a weird taste.)

Cut into two inch bars, or any shape you prefer.

Submitted by Gloria.


 510 grams of shredded sweet coconut 1 can condensed milk 1-2 cups chocolate chips 1 tsp vanilla (optional) 1/4 oz of finely chopped shake or bud


Melt chocolate chips. Mix all ingredients together. Using tablespoon, place on cookie sheet. Cook 8-10 minutes, until browned.

Submitted by Patty Mitropoulos


 150 grams butter (salty) 200 grams dark chocolate 1 cup raw sugar 3 medium eggs 1/2 cup plain flour Nutmeg and Cinnamon 2 tbsp vanilla essence 1/4 cup chopped nuts (if desired) 1/4 oz of finely chopped shake or bud

Instructions: Pre-heat oven to 175oC.
Grease a 25x35cm baking dish.

Over low heat, melt butter and chocolate, stirring constantly. Remove from heat and add spices, sugar and eggs. Stir until smooth.

Add flour, nuts and chopped marijuana. Stir well, adding a dash of skim milk if necessary.

Pour into pan and bake for 20 to 25 minutes. Cool and cut into 16 to 30 squares according to bravado.

Submitted by “Folkie Doc of Oz”.


 1 1/2 cups flour 1 cup brown sugar 3-4 tbsp cocoa 1 tsp baking soda 1 tsp cinnamon 1/4 tsp salt 1/4 oz finely chopped leaf or bud 1 cup water 1/3 cup oil or margarine 1 tsp vanilla 1 tsp vinegar 1/4 tsp lemon juice (optional)


Brown the finely chopped marijuana in a pan with a little oil. Do not crisp or burn it, just slightly brown it.

Mix dry ingredients in a bowl. Mix wet ingredients in a separate bowl. Pour wet into dry and beat until smooth.

Pour into greased muffin tin, or you can use cupcake papers. Bake at 350oC for 20 minutes.

Top with icing and serve.

Submitted by PM.