![](\"https:\/\/cannabiscultivatornews.com\/home\/wp-content\/uploads\/2022\/05\/RoseDelights-1.jpg\")
<\/p>\n <\/p>\n
Far from the crayon-colored chewy gummies that have dominated the edibles market, a new array of chef-driven cannabis cookies and confections illustrates weed\u2019s culinary potential. These gourmet cannabis edibles focus on powerful flavors, and not just powerful highs.\u00a0<\/p>\n
The upscale edibles feature elegant packaging, sophisticated ingredients and artful execution that rival the best of artisanal confections and pastry. Though edibles are a fraction of the cannabis market, these elevated gummies, cookies and chocolates are made to entice the cannabis newcomer and the seasoned veteran alike, often with lower-THC doses.\u00a0<\/p>\n
The individual ingredients are newly scrutinized, as cannachefs focus their recipe development on the emulsification properties of the concentrates and how they can complement the distinctive herbaceous flavor of weed. The downside? These edibles are all so delicious it\u2019s hard to eat just one.\u00a0<\/p>\n
Here\u2019s a sample of some of the best new gourmet cannabis edibles to hit the West Coast.<\/p>\n
![\"Rose](\"https:\/\/cannabisnow.com\/wp-content\/uploads\/2022\/05\/RoseDelights.jpg\")
<\/a>Rose Los Angeles<\/a>\u00a0is making a name with its Rose Delights gourmet cannabis edibles. Their low-dose gummies incorporate seasonal produce in wildly imaginative and flavorful combinations, as well as year-round staples. The delicate cubes are reminiscent of classic Turkish Delight and have captured the imagination of star chef collaborators, including\u00a0Dominique Crenn, Natasha Pickowicz,\u00a0Nicole Rucker and Enrique Olvera.<\/p>\n Using\u00a0seasonal produce at peak freshness, the company says it creates recipes that read like an exotic cocktail\u2014the Apple Ume Ginger blends Gravenstein apple cider with Ume plum syrup and ginger juice. Chef OIvera created a Delight based on the\u00a0michelada<\/em>, but replaced the bitter note of beer with cannabis and used fire-roasted tomatoes, Pujol-fermented chili paste and freeze-dried lime dust.<\/p>\n \u201cThe experimentation has reached new heights in our kitchen,\u201d says founder Nathan Cozzolino. \u201cIt becomes like this treasure hunt focused on finding individual ingredients.\u201d\u00a0<\/p>\n Unlike other companies that deemphasize the origin and taste of their cannabis concentrate, Rose uses single-strain, whole-flower rosin that the brand says \u201ccaptures the flavorful terpenes and the entire spectrum of cannabinoids and other beneficial plant compounds.\u201d They press the flower into rosin themselves because \u201cit brings our staff closer to the ingredients we use,\u201d says Cozzolino.<\/p>\n Cozzolino further explains that his company is \u201cpretty staunchly opposed to distillate. We\u2019ve never used the stuff. Delights are known for being the first to exclusively use flower rosin in the recreational market.\u201d Most distillate, he says, is homogenized byproduct from smokable flower.\u00a0<\/p>\n \u201cWe want people to have an opportunity to have a relationship with a single strain,\u201d Cozzolino says. With their inventive combinations of ingredients such as passionfruit, candy cap mushrooms, celery juice or even pickled red shiso leaves, the clever cooks at Rose Los Angeles are deliciously expanding the wide, wild world of weed.\u00a0<\/p>\n Rose Delights are available throughout most of California\u00a0in 2.5 or 5 mg doses, and in THC or CBD-only variations; prices range from $15 to $45 online, delivery and in dispensaries. CBD products ship globally.\u00a0<\/em><\/p>\n Brushed with real 23-karat gold,\u00a0Herv\u0117\u00a0<\/a>macarons are handmade by professionals who have mastered the techniques that make the iconic cookie tender, tasty and chewy. Each $20 box of these gourmet cannabis edibles contains a trio of macarons in fanciful colors and flavors, including pink raspberry buttercream, dark chocolate ganache, turquoise salted caramel and\u2014a favorite for celebrations\u2014red, white and blue birthday cake, featuring an equator of rainbow sprinkles. Each macaron contains 10 mg of a hybrid, sativa-ish distillate that imparts the faintest flavor of cannabis.\u00a0<\/p>\n \u201cIt\u2019s a premium product,\u201d says Cheyne Nadeau, vice president of marketing for the company, which sells in dispensaries, online and delivery in California and Nevada.\u00a0<\/p>\n \u201cWe all have our favorite gummies in the market, but we felt they were inconsistent and kind of juvenile. A lot of them were loaded with sugar to mask the flavor.\u201d\u00a0<\/p>\n Herv\u00e9 is responding to an expanding cannabis consumer base that includes newcomers and nonsmokers. \u201cWe want it to be something you pick up for a special occasion, or maybe a dinner party,\u201d Nadeau said. \u201cIt looks beautiful on display by itself, too.\u201d<\/p>\n The macarons are best stored frozen for up to a year and allowed to come to room temperature before consuming\u2014if you can wait that long.<\/p>\n Chef and entrepreneur Nic Pritzker founded the cannabis confectionary company\u00a0Cloud 11<\/a>\u00a0with the intention of elevating the experience of cannabis itself. To that end, he partnered with respected pastry chef Manuela Sanin, a colleague and alum of New York City\u2019s iconic three Michelin star restaurant, Eleven Madison Park.\u00a0<\/p>\n Together, the chocolate masters developed three \u201cdelicately dosed\u201d bonbon flavors, packaged them in an elegant tin and distributed them via white-glove delivery in select Los Angeles neighborhoods.\u00a0<\/p>\n Printed with an ethereal image of cloud formations, the 11-sided tins hold one or two embossed trays of the artistically handcrafted chocolates. Shoppers can choose from salted peanut, strawberry pink peppercorn and black sesame with yuzu. A deep black swoosh distinguishes the pointy little pyramid of salted peanut, while the round, red strawberry bonbons shimmer beneath a dab of green. The black sesame\u2019s faceted gem shape and solid black exterior gives it an air of mystery.<\/p>\n The chefs wanted no mystery to cloud the origins of their ingredients or the experience of their consumers, however.\u00a0<\/p>\n \u201cWe seek out other suppliers who care just as deeply as we do about the ingredients we use,\u201d Sanin says. They use the extra aromatic Harry\u2019s Berries strawberries, a Southern California institution, and Japan\u2019s Wadaman toasted sesame paste for their black sesame yuzu flavor. The salted peanut flavor is reminiscent of a peanut butter cup but improved by a silky ganache and Amagansett Sea Salt.\u00a0<\/p>\n They claim an \u201cadvanced infusion technology\u201d maintains the precision and consistency of their distillate\u2019s dosage. Not for heavy stoners, each flavor is available in doses of 2 mg THC\/2 mg CBD or 4 mg THC\/4 mg CBD.\u00a0<\/p>\n Single tins include 11 pieces for $90; double tins of 22 pieces are $170 and can combine flavors and dosages.<\/em><\/p>\n The post Chefs Take Gourmet Cannabis Edibles to Delicious New Highs<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n
Far from the crayon-colored chewy gummies that have dominated the edibles market, a new array of chef-driven cannabis cookies and confections illustrates weed\u2019s culinary potential. These gourmet cannabis edibles focus on powerful flavors, and not just powerful highs.\u00a0 The upscale edibles feature elegant packaging, sophisticated ingredients and artful execution thatContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":510,"featured_media":54528,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[50,16134,111,16135,12958,16136,16137,16138,16139],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/54527"}],"collection":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/users\/510"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=54527"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/54527\/revisions"}],"predecessor-version":[{"id":54529,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/54527\/revisions\/54529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media\/54528"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=54527"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=54527"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=54527"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Herv\u00e9 Gives Infused Edibles a Luxurious French Twist<\/strong><\/h4>\n
<\/a><\/a>Cloud 11<\/strong>\u2018s Artisan Chocolates<\/h4>\n
<\/a><\/a>
\n
\nRead More: Chefs Take Gourmet Cannabis Edibles to Delicious New Highs<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"