Nosh on this Ganache

Got my hands on some delicious hash ganache from Grassroots but it was rock solid and impossible to work with–but then I remembered my favorite ice cream shop uses their immersion circulator to keep their chocolate sauces at the perfect temperature! Pro tip! 

• Medicated ganache
• Cookies, cupcakes, cake...etc 

1. Set your sous vide water bath to 55ºC (131ºF). 

2. Place the solid medicated ganache in a quart-sized zip bag and seal using the water displacement method. Melt the ganache in the water bath for 10 minutes. 

3. Remove the ganache from the water bath and snip a corner off the bag and gently coat your treats. 

4. Place treats in the fridge for about 20 minutes to firm up. Enjoy responsibly.  

Sous Vide Decarboxylation

Cannabis Chef Payton Curry x Sous Weed