The Chocolate Mamba Edible

The Chocolate Mamba Edible

     I've had the idea of melding Blackberry Kush with chocolate due to how well the flavors of the bud would compliment the notes of the chocolate. This idea was floating around in my head for awhile, then one day while on Twitter, one of my followers had the most amazing user name: Chocolate Mamba. Instantly, in my minds eye I saw a cocoa cookie with white chocolate chips, drizzled semi-sweet chocolate and Blackberry Kush. I told him how glorious this name was and that I would name an edible in his honor. The only thing he requested was to add his favorite strain "Kush" to which I obliged.

    I then realized how wonderful this edible would actually be, by adding the sweet tones of more Kush lineage. After a test run in the kitchen, the Chocolate Mamba Edible was born. Enjoy the sublime yet sweet flavors of Blackberry Kush and Kush as they intermingle with three different taste profiles of chocolate. Notes of opium, berry, and sweet hash will dance with the chocolate on your tounge. Heavy medicinal effects make this edible a winner for easing insomnia, physical pain, muscle cramps and nausea. This edible is designed for patients who want to indulge their sweet tooth in a little decadence while reaping very strong medicinal effects. Just like the black mamba, this edible will hit you hard so make sure to eat just one then wait before consuming another. Enjoy!

Mise en place:

2 1/4 cups all-purpose flour
1 cup cannabutter infused with Blackberry Kush(10 grams finely ground bud) & Kush(5 grams finely ground bud)
1 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup brown sugar
1/2 cup sugar
4 tablespoons chocolate rice milk
4 tablespoons cocoa powder
2 teaspoons vanilla extract

1 teaspoon baking soda

1/2 teaspoon salt


Preheat your oven to 350 degrees. In a bowl combine all of the ingredients except the semi-sweet chocolate chips until it forms into a moist dough. Divide the dough in 15 large cookies (use a kitchen scale) and spoon your cookie mixture onto a non-greased baking sheet then bake for 8 to 10 minutes.

Let the cookies cool slightly, then place them on a cooling rack. When the cookies are completely cool, melt your 1/2 cup of semi-sweet chocolate in a double boiler. Drizzle the chocolate over your cookies and allow the chocolate to set. Enjoy!