“Welcome to Psychedelicatessen, a weekly column exploring the world of cannabis cuisine, including recipes from the great chefs and ganjapreneurs who fuel our appetite for adventure.”
This Valentine’s Day, get decadent with this trio of chocolate trifles from Oregon Chef Laurie Wolf. Chocolate is a drug in its own right due to phenethylamine, a chemical component that triggers the release of endorphins, leading to feelings of contentment and happiness. This reaction is why chocolate is traditionally associated with courtship, happiness and love. When paired with cannabis, you can elevate chocolate to a whole new level of bliss.
Laurie Wolf was a professional food stylist, chef and caterer in New York for many years before migrating to Oregon and beginning a cannabis-infused edibles business called Laurie and Mary Jane. Trained in the fine arts of cookery by the Culinary Institute of America, Laurie brings a sense of professionalism to her craft, and has been contributing recipes to Cannabis Now and The Cannabist.
“In my experience with edibles here in Portland, many people making them don’t know how to cook,” Wolf says, “so you see a lot of mediocre Rice Krispy treats and brownies.” Laurie’s focus on savory foods as well as options for vegans and gluten-free patients has earned her a loyal following. She looks forward to helping more Oregonians as legalization becomes a reality in the Beaver State, but is worried about how the new regulations will be implemented. “There’ll be a lot of big companies coming in and I don’t know how that will affect little companies like mine.”
Laurie & Mary Jane is a family-run business, with Laurie’s husband of 30-plus years, Bruce, capturing her creations with stunning food photography that reveals a talented eye for styling and attention to detail. “We’re a good team,” Laurie says, “It’s nice that we’re a package!”
Take a lesson from this committed cannabis couple, and add some herb to your Valentine’s Day celebration. “Cannabis goes with white chocolate possibly better than anything else,” Wolf states emphatically, “It’s like magic!”
Make these chocolate treats for an intimate dinner party and serve the dessert before the main course, that way, by the time dinner is served, everyone will be feeling the love!
Chocolate Bark; Serves 10-12
2 cups good quality dark chocolate
2-3 tablespoons canna-coconut oil
3 whole graham crackers, broken into pieces
1-2 cups miniature marshmallows
1 cup milk chocolate
1. In a double boiler, melt the dark chocolate with the canna-oil. Stir well to mix.
2. Place a large sheet of parchment on your work surface. Spread the infused melted chocolate onto the paper as evenly as you like. Different thicknesses are kind of nice.
3. Top the still melted chocolate with the graham crackers and marshmallows. Allow to set for at least one hour.
4. In a double boiler, melt the remaining milk chocolate and drizzle over the set chocolate bark. Allow to cool again. Break into pieces to serve.
Chocolate Covered Figs; Serves 4-8
8 large, plump dried figs
5 tablespoons Nutella
2 teaspoons canna-coconut oil
1 cup good quality chocolate
1. Place the figs on your work surface. With a small knife, make one split in the side of each fig and press to form a cavity.
2. In a small bowl combine the Nutella with the infused oil. Divide the Nutella mixture between the 8 figs, stuffing the opening and then pressing the fig closed to cover the filling.
3. In a double boiler, melt the chocolate. Dip the figs in the chocolate and place on wax paper to set. You can place them in the fridge for quicker results.
Chocolate Heart Cookies; makes about 3 dozen
1 ½ cups all-purpose flour
1 cup unsweetened cocoa powder
1 ¼ teaspoons baking powder
Pinch salt
½ cup unsalted butter, softened
¼ cup canna-butter, softened
1 1/3 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup chocolate
1. In a large bowl combine the flour, cocoa powder, baking powder and salt.
2. In a mixing bowl beat the butters and sugar together until smooth. Beat in the egg and stir in the dry ingredients. Form soft dough, wrap in parchment and place in the fridge for 2-3 hours, the longer the better.
Heat oven to 340 F.
3. Flour your work surface. Roll the dough to about 1/8-inch thickness and cut into heart shapes. If the dough is very sticky continue dusting the surface with flour. Place the cookies on parchment covered baking sheets at least two inches apart.
4. Bake the cookies for 9-11 minutes. Place the baking sheets on a wire rack to cool.
5. Melt the chocolate in a double boiler. Drizzle or dip the cookies into the melted chocolate and place on wax paper to set.
