Things can get a bit samey. If you love weed hot chocolate you will find yourself drinking it regularly, and this is fine, but you may want to mix things up with some new flavors. White Chocolate and Lavender There have been some big changes at The Coconut Collaborative in the past year or so. In the U.S., they dropped the “coconut” from their name, and discontinued their yogurts. (They still make their Coconut Yog in Europe, where they still go by “The Coconut Collaborative”). But they’ve busily been working to grow their selection of desserts. Because of the changes, I’m updating our post on their “Little Pots,” which are now known as The Collaborative Chocolate Ganache in the U.S. Melt the chocolate completely: Many recipes have you whisk the chocolate into the hot cream, but I found that sometimes the chocolate wouldn't fully melt. I would see bits of separated chocolate here and there, almost like sediment. If the chocolate isn't incorporated properly, it won't set correctly in the oven. Instead, ladle 1/2 cup of the hot liquid into a bowl with the chocolate, then whisk until homogeneous (a lesser amount of liquid allows for better mixing). Then, pour the whisked chocolate into the rest of the cream base.

White chocolate goes fantastically with lavender, one benefit of this recipe is the fact that lavender can also make you sleepy, this can mean that it is far easier to drift off after your hot chocolate. Dark Chocolate and Chili

The Process

In terms of which Cadbury’s combinations work best, Flake pieces are pre-eminent. They are the perfect nibbling size and, in your mouth, the folded chocolate drapes melt perfectly into the cream. Cadbury’s Buttons are good, too. There is something meditative about laying them flat on the cream surface, tapping them down slightly (the dull thwunk solid and soothing), then scooping them out. There is no such thing as an objectively or inedibly bad chocolate pot. The chocolate pot is a food (see also, crisps, cheese, chips, ice-cream) that, at some level, is always enjoyable. Any chocolate pot is always better than no chocolate pot. Mint freshens you up and sharpens the senses. It has a fantastic taste when combined with chocolate, especially milk chocolate. You may have had an after-dinner mint with chocolate before, and if you have, you will have some idea of this taste. Milk Chocolate and Cinnamon Heston Blumenthal has done extraordinary things to HTE’s mouth, but is his cultural resonance greater than Haribo? Similarly, how is the creation of the KitKat Chunky not a nationally treasured story of innovation? Firstly, you need to make sure your cannabis bud has been prepared. Grind your dry bud and set it aside ready to add when needed. The first step is to put the milk and water in a saucepan and bring it to the boil. Once it has reached the point where it starts to boil, lower the temperature slightly so it is simmering but not bubbling too much. At this stage, add your cannabis to the pan. Simmer them together for around 30 minutes and make sure you are stirring every few minutes.

Freddo Faces are a little too large, destabilising the in-mouth ratio of chocolate to cream. Same goes for the Mini Egg version. Plus, as those sugar shells shatter in your mouth, its creates a jarringly gritty sensation in the cream. The tiny Crunchie pieces are fine, if a little too sweet in this context. Dairy Milk Chunks are similarly acceptable but fail to provide a truly distinct textural point of difference. In Europe you will find the above items labeled as The Coconut Collaborative Little Pots. And they have a couple more flavors: Praline & Chocolate and Banoffee. The ingredients are similar to the varieties above, but the Banoffee is also made without chocolate and soya. More Facts on The Collaborative Chocolate Ganache Pots Ingredients: coconut cream, water, dark chocolate (cocoa mass, sugar, soy lecithin (emulsifier), natural vanilla flavor), water, caramel (sugar, water), sugar, cocoa powder, tapioca starch, salt, mono & diglycerides, carrageenan, guar gum, natural flavor, natural caramel flavor. contains coconut and soy. produced in a factory that handles dairy and nuts. That is, until you taste the Rolo pot. Layered chocolate and toffee, the Rolo pot lies outside the straight and twin-pot spheres, in that (often disappointing) subset of choc pots designed like minimalist trifles. HTE is relatively new to the Rolo and is still processing quite how incredible it is. But the rich chocolate layer (love at first bite …) is balanced with the toffee in the kind of elegant, moreish way top-end professional kitchens spend years perfecting. Will its popularity endure at HTE Towers? Only time will tell. But has Rolo set a new chocolate pot bar, perfected the form even? Quite possibly. Cinnamon is one of those tastes people either love or hate. If you are looking for something to give a festive feel to your hot chocolate then you probably won’t find anything better than a little bit of cinnamon sprinkled in with it. This works well with all different types of chocolate.

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Secondly, we need to strain the weed. You can pour the milk through a cheesecloth to do this, it will eventually go into another saucepan, but you can do it straight into a pitcher. Attach the cheesecloth and keep it in place by using a rubber band. Pour the milk straight in. This will filter out the bits of bud you don’t want. Make sure you pour slowly so you don’t lose any. Temper the eggs to prevent curdling: If you add the egg yolks directly into the hot cream, they will immediately curdle. Instead, you will want to temper the eggs (bring them up to temperature) by ladling a half-cup of the hot liquid into the egg mixture and whisk constantly until combined. Pour the egg mixture into the chocolate base and continue whisking until homogeneous. Ingredients: coconut cream (coconut extract, water), water, dark chocolate (cocoa mass, sugar, emulsifier (soy lecithin), natural vanilla flavor), sugar, cocoa powder, carragenan, guar gum (stabiliizers), tapioca starch, salt, mono & diglycerides of fatty acids (emulsifier), natural flavor. contains coconut and soy. produced in a factory that handles dairy and nuts.