Introducing our collaboration with Chef Enrique Olvera. Green D’anjou pears from Mt. Hood Organics, poached in Koch mezcal (not to worry-all of the alcohol has cooked off leaving only the flavor behind) and finished with a smokey/sweet Ancho chili powder made for us by Enrique’s team in the Pujol kitchen. It’s not often California’s edible eaters get to enjoy ingredients from the 12th best restaurant in the world in their edibles. Speaking of the best of the best, this recipe was infused with Sonoma Hills Farms’ Orange Acai flower rosin-a purple sativa
Approximately 0 mg CBD - 5 mg THC per piece | 0 mg CBD - 100 mg THC per box. 20 Delights per box. Exact dosing may vary from batch to batch.
Pear, lime, agave, water, cane sugar, tapioca syrup, non-gmo potato starch, mct coconut oil, non-gmo citric acid, cannabis flower rosin, kosher salt.
Coating: ancho chili, cane sugar, citric acid.