The Values of Vaporizing: Edibles

Now that you know how vaporizers work, and how to find one that is right for you, let’s talk about what to do with all of that vaped weed you’ve been saving!  Not only are vaporizers the fantastically-efficient delivery machines for all of your herbal refreshment needs, weed that has already been vaped (“ABV”) retains some cannabinoids that can still get you high.  You can use the weed a second time!  As I mentioned in an earlier installment, you can smoke it; however, this tastes like absolute crap.  My recommendation is to cook with or bake yummy treats using your stockpiled ABV.  The cooking process is almost exactly the same as the process by which you would use the green stuff; the only difference being that you might need to use a bit more ABV, since you already sucked a good deal of the moisture out of the plant when you vaporized it.

The cannibanoids in weed are fat-soluble, and when weed is cooked with a fat such as butter, oil, or cream, these cannabinoids bond with the molecules of the fat, infusing it with stony goodness.  To make great edibles, you first need to think about what food you would like to make, and ensure that it contains a good deal of fat (butter, oil, cream, etc.).  You are going to need enough of it to make it into your body for you to get high, so the fattier the food item, the better for your blazedness.  My absolute favorite edible is the chocolate truffle, and anything super-chocolatey is always great to help mask the flavor of the weed, if you are not exactly a fan of that herbal, earthy taste.  Your food doesn’t have to be a sweet, though – it could be savory; for example, I once made a fancy steak dinner for my partner and me, and topped our ribeyes with caramelized-onion weed butter.  It was amazing, and amazingly effective.

Once you have decided what you will be making, you can begin to prepare the weed butter, oil, or cream (depending on what food you are making).  I have used butter, as mentioned above, and have also used canola oil for muffins and cupcakes, and cream for the chocolate truffles.  Whichever fat your recipe calls for, the basic process is the same.  Measure out the amount of fat for your recipe, plus a smidge more for good measure.  If you are cooking with cream, keep in mind that it will reduce a good bit as it simmers.  Pour the fat into a pot, or Crock-Pot.  I have found that the Crock-Pot works much better than a pot on the stove, because it is much easier to maintain a steady temperature level with the Crock-Pot.  No one likes scalded cream or burned plant matter in their cupcakes!

Next, you will pour in your ABV.  How much you should use depends on the desired concentration of weed in your fat.  I usually make some weed cream with ABV after I go through a fresh half-ounce with the vaporizer.  This amount is enough to make a batch of strong chocolate truffles.  You may need to experiment with using different amounts of ABV to find the weed-to-fat ratio that is just right for you.

The fat and ABV need to cook together over low heat for at least 2 hours, and need to be stirred often (at least every 10 minutes). Stirring with a plastic spatula works best to minimize weed sticking to the utensil.  The longer this mixture is cooked, the more cannabinoids the weed will release into the fat.  I have heard before of people who cooked theirs for up to 10 hours; however, that is probably a bit overkill.  I usually cook mine in our Crock-Pot for 3 hours on the low heat setting, and it turns out beautifully.  The fat will be done and ready to use when it turns a greenish-brown to all-brown hue, and smells intensely like ABV.

After your mixture has simmered for the desired length of time, you will need to strain the plant matter out of the fat, using a cheesecloth.  A bandana or pantyhose will also work for this purpose.  I have found that the easiest way to strain the infused weed is to transfer it from the pot, to a glass measuring cup with a spout.  This spout will help you pour the fat to strain it.  Place the cheesecloth over the top of a container, preferably one that is seal-able, just in case you have some left over (you know we don’t waste!).

IMPORTANT:  Be careful when you are working with hot fats – if needed, let it cool down a bit before you start working with it.  I sometimes stick my filled measuring cup in the freezer for a few minutes to cool it but not make it go completely cold.

Pour the mixture over the cheesecloth, then squeeze out the moisture from the weed a few times to ensure all of the weedy goodness is in your seal-able container.  Wash your cloth, and discard the weed (garbage disposals are great for this, if you do not want quantities of weed in your trash out on the curb).

Now, you are all set to either cook with your fat, or save it for later.  If you will be using it much later, you can freeze it – the normal oil and/or dairy storage rules apply.

My all-time favorite edible to make are Grand Marnier dark chocolate truffles!  The dark chocolate and orange flavors are SO good, you will barely notice the hint of ABV that manages to make it through to your taste buds.  As promised, I will now impart upon you the ancient family secret recipe . . .

Grand Marnier Dark Chocolate Truffles


16-oz. Bag semi-sweet chocolate chips (Ghirardelli is awesome)
16 oz. Chocolate bar, chopped

1 c. Weed cream

4 T Grand Marnier, or other liqueur
4 T Liquor, such as rum or brandy

Unsweetened cocoa powder


1 Large mixing bowl

1 Large spoon or spatula

1 Baking dish (optional)

Plastic wrap

1 Teaspoon (for scooping)

1 Plate


Pour chocolate chips or pieces into large mixing bowl.

Pour warm cream (heat it in the microwave if it has cooled) over chocolate, add Grand Marnier, and mix!  Make sure the mixture becomes smooth, almost the consistency of a thin hot fudge.

If you are using a baking dish, pour the mixture into the dish, and refrigerate until hardened.  If you are not using a baking dish, you may place the mixing bowl directly into the fridge, it just might take a little more time for the chocolate mixture to cool uniformly.

Once the mixture has cooled (about 20-30 minutes), remove it from the fridge.  Use the teaspoon to scoop out little balls of chocolate.  Quite often, I will just use my hands to mold the truffles, because it seems easier (and more fun!) to me, but if you do this, make sure that your truffles’ sizes are even.  A more consistent size between truffles will help you determine the exact number you will need to consume in order to achieve the desired effect.  It is fine if they are not perfectly round; in fact, they are not really meant to be very round at all.  Truffles originally got their name from the lumpy, decadent fungus that they resemble, so it’s OK if they happen to look like little misshapen blobs:  they’re supposed to!  Place the formed truffles on the plate.  Scoop, form, place, and repeat until all of your truffles are on the plate.  Refrigerate the truffles for about 10 minutes to harden them.

Once hardened, take the truffles out of the fridge, and roll them in the unsweetened cocoa to coat them.  You can fill a plate with the cocoa, and roll them on plate – this method usually works the best for me, with the least amount of mess.  Once all of your truffles are coated, they are done!  Store in the freezer for safe, extended keeping – truffles are awesome in that you can eat them straight from the freezer, with no thawing required.

A great way to store them is to wrap the number of truffles you want to eat per serving in plastic wrap, and then wrap each serving package in aluminum foil. Pack these servings in a freezer storage bag (make sure to get all of the air out of the bag), and then pack in another storage bag.  Packing using this method maintains the quality and freshness of the truffles, but also makes grabbing a serving quick and easy.

Feel free to experiment with the truffle recipe – try different variations!  Coat the truffles in crushed nuts or candy, or change up the liqueur!  Express yourself!  The customization opportunities are deliciously numerous.  Have fun, and happy baking, eating, and baking again!

I sincerely hope that y’all have enjoyed my series on the values of vaporizing as much as I have enjoyed sharing my knowledge with you ladies.  Remember, vaporization is not just the healthiest, most delicious THC-delivery system, it is also the most efficient method that provides the most value to you, the user.  Do your research, be willing to experiment, and you will surely count it among your favorite ways to blaze, as well.

One reply on “The Values of Vaporizing: Edibles”

I have found that combining the taste with a high citric acid based fruit also will combat any “herb” like taste.

However- I have to disagree with some of your methodology. If you grind your AVW with a coffee grinder into a very very fine powder the keif is easily separated off and can be used to “top” dishes.
I have also found that when using the AVW as a powder as long as there is a heavy lipid based substance for it to bind to it can be eaten cool/uncooked. For example combining the AVW with a heavy yoghurt and fruit will yield a very potent smoothie. (Pineapple makes a wonderful cover of the taste as does blueberries). Cooking for 3+ hours I find a bit redundant and wasteful, but I also cook medically and not for recreation as I am assuming you are writing about.

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