Kynd Cannabis Company, a leading medical cannabis and concentrates company based in northern Nevada, has launched its first artisanal handcrafted chocolate product line infused with CO2 extracted cannabis oil.
“We’re very excited to launch this new product line to consumers,” says Mark Pitchford, Co-owner Kynd Cannabis, “Kynd Edibles are for anyone curious about the alternative methods and benefits of consuming cannabis,” adds Pitchford.
In fall of 2016, Kynd collaborated with a local handpicked northern Nevadan chocolatier known for whole, fresh ingredients and mouth-watering sweets. Through this partnership, Kynd Edibles created the first of its flagship chocolate bars offered in both dark chocolates with sea salt and milk chocolate, available in three potencies of Indica, Sativa and Hybrid varieties.
Kynd’s flowers bear the hallmark of cannabis’ relaxing and restorative properties, and the company has been tailoring high-potency strains for over a decade. Now, Kynd’s CBD and THC-dominant strains expertly infused into local gourmet chocolate – the perfect, most enjoyable method of relaxing for those who prefer ingestion. All bars are 37 grams, with ten doses per bar. Those indulging can expect effects to come on gradually for a relaxing, longer-lasting result.
Kynd develops a full line of pharmaceutical grade cannabis-based medicinal products from edible tinctures and capsules to pure, high-potency hash oils and vape products extracted using supercritical CO2 fluid instead of hydrocarbons like hexane or butane. CO2 is regarded as a “solvent-less” extraction methodology and seen by many as the future of clean cannabis extraction.
“Our newly expanded product line begins with our Dark Chocolate and Milk Chocolate bars, but we will quickly develop into more chocolate crafted products through 2017,” says Scott Dunseath, co-owner and Vice President of Marketing. According to Dunseath the company is currently underway in research and development on several other edible formulations that they hope to launch as early as February.