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5 mg/ squareEasy

Fruit-and-Nut Chocolate Squares, Cut on a Grid

Baked Elf Chef
House Kitchen
Adapted from Chunky Chocolate Fruit-and-Nut Bark (Food Network — recipe courtesy of Dorie Greenspan (from Baking Chez Moi)) — rewritten with the infusion and dose worked in.
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Your dose · per square

Written at 5 mg per square. Pick yours and the ingredients, steps and label below follow — floored to 0.1 mg, never rounded up.

Ingredients · 16 squares · 80 mg total

7 oz (200 g) semisweet or bittersweet chocolate, roughly chopped5 oz (140 g) mixed nuts — cashews, almonds, walnuts, hazelnuts — lightly toasted and chopped8 oz (225 g) mixed dried fruit (figs, apricots, cherries, cranberries, raisins), snipped small1 Tbsp candied ginger and/or candied orange peel, finely choppedPinch of fine sea saltUnsweetened cocoa powder, for dusting2 Tbsp infused coconut oil (40 mg THC/Tbsp = 80 mg total)
Tweak This Recipe
Stoney says: start low, go slow — the forest isn't going anywhere. Wait 90 minutes before seconds.
Illustration of Fruit-and-Nut Chocolate Squares, Cut on a GridILLUSTRATION

Steps

  1. Line an 8×8-inch pan with parchment, overhanging two sides, and dust the base lightly with cocoa powder.
  2. Combine the chopped nuts, snipped fruit, candied ginger and salt in a large bowl.
  3. Set a heatproof bowl over a pan of barely simmering water — the bowl should not touch the water — and melt the chocolate slowly, stirring often. Keep the heat low; you want it just fluid, never hot.
  4. Take the bowl off the pan. Stir the infused coconut oil into the melted chocolate and keep stirring for 30 seconds until the mixture looks glossy and uniform. This is the dose going in, off heat, where it is safe.
  5. Add the fruit and nuts and fold until every piece is coated and the chocolate is evenly streaked through the mix — no dry pockets, no puddles.
  6. Scrape into the pan and spread to a level layer, pressing gently into the corners with an offset spatula or cocoa-dusted hands. Dust the top with cocoa and lay a second sheet of parchment over it, pressing flat.
  7. Chill 1 hour until firm. Lift the slab out by the parchment, trim the four edges square, then cut a 4×4 grid with a long knife — 16 equal squares, about 35 g each. Check a couple on the scale and even up your cuts if they're off.
  8. Keep the squares in the fridge in a covered tin; they soften at room temperature. One square to start, then give it two hours.
  9. Label the tin: Fruit-and-Nut Chocolate Squares · 80 mg THC total · 5 mg per square · 16 squares · made [date] · 21+ only.