Psychedelicatessen: Laced Lemon Tart

Article by Amanda Scriver, High Times

Jennifer Blakney, head pastry chef of Feels Like More, stumbled into the edibles business entirely by accident less than a year ago. After discovering a cannabis gummy that could alleviate the chronic wrist pain that she had developed from years in the foodservice industry, she felt compelled to try to make her own, putting her Le Cordon Bleu training to use.

Not long afterwards, she developed a personal collection, which soon evolved into a medicated, European-inspired dessert brand. Wholly created by Blakney’s dessert brand, edibles from Feels Like More have a sense of whimsy and fun, as if you’ve just visited your favorite pâtisserie in France—but on weed.

With several hours a week dedicated to research and development of new recipes, Blakney explained: “I would always omit the cannabis until the recipe is perfected and tested in various conditions. You’ll quickly find out how resilient your product is when its shelf life and tolerance to various temperatures are challenged.”

In doing this, she deconstructed classic confections, developing her award-winning macaron, which took second place at the 2016 Karma Cup.

While the delicate meringue shells are cannabinoid-free, the sandwich filling is laced with a THC distillate coconut oil.  It took eight months and six recipe tests to finally achieve the award-winning macaron recipe she shares today via Feels Like More, with Jennifer seeking perfection in every area from dosage to taste.

Read full article here. 

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