When I think about how many milligrams of cannabis I've consumed on my quest for a great-tasting edible, I think about their little strings of THC DNA orbiting Earth a minimum of two or thrice, flipping me the finger as they whiz by. I did not realize this can be such a large endeavor a few years ago when, as a food author targeted on craft chocolate, I questioned if anybody was combining high quality cocoa beans with marijuana. Since then, I've sampled dozens upon dozens of products, every figuratively dashing my taste buds' hopes towards a rock -- along with my few remaining brain cells. Because the reality is weed tastes unhealthy. My Aunt Vickie enjoys the taste because it reminds her of the wild '70s. I think of it as a startled skunk who has projected his dank oil by way of a screen of rotting greenery straight into your mouth. In actual fact, as marijuana has been legalized in virtually a dozen states, a whole industry -- projected to be value $4.1 billion by 2020 -- has popped up round edibles, with ridding them of those pungent seasonings a high priority.
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