But what will I make?

Flyt Lounge, a local cannabis company and event space, was hosting free classes educating the public on the plant. A close friend, who was coordinating the series, had already invited several industry specialists, and it was an honor that he was inviting me to teach on infusion. The class would be broken into 4 sessions with the first class would being an overview, the second class covering lipid infusion (oil/butters), the third solute infusion (salts/sugars), and the final class would cover incorporating infused ingredients in cuisine. But, what would that be? The dish would need to incorporate both methods and it needed to be made using portable kitchen utensils as the classroom did not contain an oven or any kitchen ware. I decided that a Belgian-style chocolate waffle, with its crisp light outside and fluffy inside, would be a great way to show utilize the infused oil and it required only a waffle iron. And, with a portable stove, it could be topped with a sweet and fruity strawberry compote incorporating the infused brown sugar. Because the waffles received such a favorable response, and the class requested the recipe, I am sharing it here. And, although the original in class was served with store bought whipped cream, using home made infused Creme Chantilly (vanilla whipped cream) definitely makes this dish Next Level.