Cannabis Chocolate Covered Caramels — 5 Steps

These cannabis chocolate covered caramels from Herbistry420 are two-toned edible showstoppers — a dark chocolate cannabis base, a soft caramel center, and a white chocolate cannabis top, all made in silicone molds. Fordee uses infused coconut oil as the carrier in both chocolate layers, making this an infused chocolate caramel recipe that works for any mold shape you have on hand.

Why Use Infused Coconut Oil in Chocolate?

Cannabis infused coconut oil blends seamlessly into melted chocolate — it is already a fat, so it incorporates without separating. Adding 30g of infused coconut oil to 150g of chocolate achieves an approximately 20% ratio, which is enough to carry a meaningful dose without significantly changing the chocolate’s texture. Lecithin cannabis chocolate also benefits from an emulsifier: adding 1 teaspoon of lecithin (soy or sunflower) helps the oil bind uniformly into the chocolate, preventing uneven dosing across your batch of dark chocolate cannabis edibles.

Ingredients for Cannabis Chocolate Covered Caramels

Dark Chocolate Layer

• 150g dark chocolate (bar or chips)
• 30g cannabis infused coconut oil
• 1 tsp lecithin (soy granules or liquid sunflower lecithin preferred)

White Chocolate Layer

• 150g white chocolate (bar or chips)
• 30g cannabis infused coconut oil
• 1 tsp lecithin

Caramel Center

• Soft caramels — cut into small pieces or rolled into balls to fit your molds

Equipment

• Double boiler (or pot + heat-safe bowl)
• 60ml syringe (highly recommended for piping into molds cleanly)
• Silicone molds — animal shapes, squares, or rounds all work
• Cutting board and knife for preparing caramels
• Freezer space

Cannabis Chocolate Covered Caramels — 5 Steps

Step 1: Melt the Dark Chocolate Layer

Set up your double boiler with a few inches of simmering water and a heat-safe bowl on top. Add the dark chocolate (broken into pieces or chips), 30g cannabis infused coconut oil, and 1 tsp lecithin. Stir gently over medium-low heat until fully melted and combined. You are building the base of your dark chocolate cannabis edibles — keep the heat gentle to preserve THC potency. Once smooth, draw the liquid chocolate into a 60ml syringe for easy, mess-free mold filling.

Step 2: Pipe the Dark Chocolate Base into Molds

Pipe a layer of dark chocolate into each mold cavity, filling about half full. Gently tap the mold on the counter to release any air bubbles and push the chocolate to the sides. This creates a dark chocolate shell that will enclose the caramel center. For smaller molds, a thin base layer is enough; for larger cavities, fill up to two-thirds.

Step 3: Add the Caramel Center

Cut your soft caramels into pieces small enough to fit into each mold, or roll them into small balls. Press one piece gently into the dark chocolate layer — it does not need to be submerged, just resting on top. The soft caramel will partially melt and settle as the white chocolate cannabis molds layer is added. Fordee found that the caramels may melt slightly from the residual heat, creating a gooey center rather than a firm chew — both outcomes are delicious in this infused chocolate caramel recipe.

Step 4: Melt and Pour the White Chocolate Layer

Rinse and dry your double boiler bowl, then melt the white chocolate with 30g cannabis infused coconut oil and 1 tsp lecithin over low heat. White chocolate is more sensitive to heat than dark — keep the temperature low and stir continuously. Note: soy lecithin granules may not dissolve as smoothly in white chocolate as in dark; liquid sunflower lecithin is the preferred choice for white chocolate cannabis molds. Once melted, pipe or spoon the white chocolate over the caramel centers to fill each mold to the top. This creates the two-tone cannabis chocolate covered caramels effect — dark base, white top.

Step 5: Freeze, Unmold, and Serve

Place the filled molds in the freezer for at least 2 hours (longer if your freezer runs warm). Once fully set, pop the cannabis chocolate covered caramels out of the molds. Let them come to room temperature for 15–20 minutes before serving — this softens the caramel center and makes biting into them much more pleasant. Cold caramel straight from the freezer is very hard and can be tough on teeth.

Tips for Better Results

• Use a 60ml syringe — it makes piping the lecithin cannabis chocolate into small mold cavities dramatically cleaner and more accurate than a spoon.
• Choose thicker silicone molds — thin molds stretch and distort when you unmold, pulling the chocolate and breaking the shape. Fordee noted this as his main issue with the molds he used.
• Liquid lecithin over granules — liquid sunflower lecithin dissolves completely and evenly; soy granules can leave undissolved bits, especially in white chocolate.
• Let warm before eating — the caramel is very firm straight from the freezer. Room-temperature cannabis chocolate covered caramels have a much better texture and flavor release.

Dosage Notes

Fordee uses 30g of cannabis infused coconut oil per 150g of chocolate — approximately 20% by weight. Total THC in the batch depends on the potency of your infusion. Divide total batch THC by the number of molds to calculate the dose per piece. These dark chocolate cannabis edibles are rich and easy to over-consume — start with one piece and wait 2 hours before taking more. Store in a labeled container away from children and pets.