Dreamy Chocolate Fudge Pot Tarts
by Adam Barski, The Budder Chef, @thebudderchef. Culinary Director at the High-End Dinner Series, @thehighenddinner.
Cultivar: BC Organic Blue Dream
Infused Into: Clarified Grass Fed Butter
Infusion: To keep the unique traits of Simply Bare’s BC Organic Blue Dream cultivar intact as much as possible I made the infusion into butter that had been clarified* at a low heat for about 6 hours to pull out the flavors of the cultivar. After it is done infusing, strain it and be sure to cool it in the refrigerator as you will need it to be solidified for this recipe. Infusing at a lower heat may result in a product that is not as potent as if you were to make an infusion with decarboxylated flower, but it will preserve the flavors and volatile compounds of this exquisite cultivar to pair with the recipe.
* To clarify your butter before infusing, melt in a pot on a low heat until the milk solids have separated from the butter to the point where it becomes transparent. Strain it through a fine mesh sieve before using it to infuse.
Info: The wonderfully sweet, spicy and blueberry aromatic notes of Blue Dream immediately made me think of pairing this cultivar with Chocolate. I wanted to make something familiar and elevate it into a more wholesome treat. What better than the tried and true stoner snack: the Pop Tart!?
For this recipe I used the Simply Bare Blue Dream infused butter just in the dough of the pot tarts. Leaving it out of the fudge filling will ensure that the strong flavors of the Cannabis are not overpowering the end product, but are paired subtly with the aromatic terpene notes.
Recipe:
(adapted from Half Baked Harvest)
Fudge:
¼ c. Valrhona 100% Pure Cocoa Powder
⅔ c. Grass Fed Whole Milk or Organic Nut Mylk
1 ½ c. Valrhona 60% Dark Chocolate Chips
2 tbsp. Grass Fed Butter
2 tsp. Madagascar Pure Vanilla Extract
Dough:
2 ¼ c. Unbleached Whole Grain Flour
¼ c. Valrhona 100% Pure Cocoa Powder
1 tbsp. Organic Cane Sugar
1 tsp. Sea Salt
1 c. Simply Bare’s Blue Dream Infused Butter, cold. Cut into 16 pieces.
½ c. Ice Cold Filtered Water
1 Free-Range Egg, beaten with a touch of water. For building the Pot Tarts.
Frosting:
2 c. Organic Confectioners Sugar
2 tbsp. Valrhona 100% Pure Cocoa Powder
1 tbsp. Madagascar Pure Vanilla Extract
3 tbsp. Filtered Water
2 oz. Valrhona’s Guanaja 70% Dark Chocolate, melted
1 Free-Range Egg White
Coarse Sea Salt or Cane Sugar for garnish.
Method:
Start by making the frosting as it will need to cool and set up before building the Pot Tarts.
- In a pot put the Cocoa Powder, Milk and half the Chocolate Chips on medium-high heat for about 5-8 minutes mixing with a whisk until the chocolate has melted and everything has come together.
- Take the pot off the heat and add in the rest of the chocolate chips and whisk. Once well incorporated whisk in the Butter and Vanilla.
- Transfer to the fridge until cooled and set. (After about 30 minutes I gave it a stir to help it cool down and left it in there for another 30 minutes.)
Next make the dough.
- In a food processor blitz together the Flour, Cocoa, Sugar and Salt to combine. Add the Cold Butter and blitz a couple times into a crumb.
- Stream in the Cold Water to form a dough. If more water is needed add by the tablespoon until it just comes together.
- [Alternatively you could use a stand mixer or even make the dough by hand – just be sure to work quickly so the warmth from your hands doesn’t melt the butter, or use a dough cutter to cut the butter into the flour mixture.]
- On a clean counter bring the dough together into a flat disc and let it rest, covered, for 20 minutes or so. This will relax the dough and make it easier to roll out.
In the meantime, make the frosting.
- Whisk together the Sugar and Cocoa in a bowl. Add the Vanilla, Water, Egg White and the Melted Chocolate and whisk together. If you’d like the frosting thinner, add more water, by the tbsp, until desired consistency.
- Set aside, covered.
Time to build the Pot Tarts!
- Dust your counter with flour, and the disc of dough, and roll out into a large rectangle at about 1/16th of an inch thickness.
- Square off the dough with a sharp knife or pizza cutter.
- Brush the dough with the Egg Wash. This will help to seal the Pop Tarts.
- Cut the dough into even rectangles.
- Spoon a dollop of the Fudge on half of the rectangles. The other half are the tops – placed over the fudged rectangles and the edges sealed with a fork.
- Place filled Pot Tarts on a tray lined with parchment paper or a silicone mat and let them sit in the refrigerator for about an hour, or the freezer for 20-30 minutes, before baking.
- Bake in a 400° pre-heated oven for about 15-20 minutes. Cool completely before frosting. Garnish with sprinkling of fancy salt.
