Cannabis Chocolates

Top quality chocolates made of FINE DE AROMA cocoa beans from Columbia and blended with real cannabis seeds. Milk Cannabis Chocolates contains at least 31% of cocoa solids and Dark Cannabis Chocolate contains at least 70% of cocoa solids. We guarantee not only the best quality and the tastiest cannabis chocolate but one of the best chocolates at all! 

Euphoria Cannabis chocolates are designed very creativly in positive comic style with different quotes about cannabis on the sides such as:

“Is marijuana addictive? Yes, in the sense that most of the really pleasant things in life are worth endlessly repeating.” - Richard Neville

“Why is marijuana against the law? It grows naturally upon our planet. Doesn’t the idea of making nature against the law seem to you a bit . . . unnatural?”  - Bill Hicks

“A friend with weed is a friend indeed...” - Pops O'Donnell

“Herb is the healing of a nation, alcohol is the destruction.” - Bob Marley

“The legalization of marijuana is not a dangerous experiment – the prohibition is the experiment, and it has failed dramatically, with millions of victims all around the world.” - Sebastian Marincolo



1. Quality of the cocoa beans Cocoa beans are divided into groups called Fine, Flavour and Ordinary. The highest quality of these is the Fine group, which is from the Criollo variety and is rarely seen on the market. The second group, Flavour, concerns cocoa from Central America and the Caribbean. The third group consists of Ordinary beans, cocoa from countries in West Africa and Brazil. The chemical composition of cocoa beans differs according to the specific type of cocoa tree and the environment in which the cocoa tree is cultivated. Beans contain water, proteins, fats, polysaccharides, fibre, calcium, iron, beta-carotene and many other substances. The presence of theobromine (this works as a cardiac stimulant) and caffeine are also important. The energy value of 100g of cocoa beans is 1,900 joules.

2. Content of cocoa solids Cocoa butter is a mixture of fatty acid glycerides, differing with various melting points and has a deep yellow colour. It differs slightly in aroma and melting point according to the type of cocoa bean. The percentage of cocoa butter in quality cocoa beans is around 55%. The higher the content of cocoa butter, the better quality and smoother the chocolate. We can of course replace cocoa butter with cheaper fat, but in this case we must expect a lower quality of chocolate. Each chocolate has a slightly different taste and melts differently in the mouth. Lower quality chocolate melts less in the mouth thanks to the lower quality fats.

3. The conching process Conching is a process of mixing at a temperature of 50 – 65ºC and lasts from two hours to three days. This process allows for even distribution of the cocoa butter, improves the flavour and quality and the chocolate thus becomes smoother. The longer this process takes the better quality the chocolate is.


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