A friend of Team LEVO and Founder of JUNA, Jewel Zimmer, is known for her expertise in sweets. As a fine-dining pastry-chef and certified sommelier in San Francisco, she launched her first chocolate collection, {cocoa} absolute, with Barneys New York in 2009, infusing single-origin chocolate with additional raw cacao extracts to intensify the physiological benefits of the plant. With a goal of creating the most effective, consistent, and epicurean edibles in the world, Jewel soon launched JUNA, which are available today in the form of silken drops to be consumed alone or with food or drink.

While we anticipate JUNA’s next product launch (did somebody say, infused chocolates?), Jewel has given us the gift of love in a perfect recipe duo just in time for Valentine’s Day. Check out the how-to on her #LEVOmade “soft” salted caramel truffles and a lavender butter toffee below.

“Soft” Salted Caramel CBD-Infused Truffles



  • 120g sugar
  • 250g heavy cream

Keep HOT on stove until ready to use

  • 12g Maldon salt
  • 15g corn syrup or honey

Reserve in a food processor

  • 100g dark chocolate (66-72%)
  • 150g milk chocolate
  • 70g flower-infused butter

After you’ve caramelized your sugar and kept your Maldon salt and corn syrup/honey HOT on the  stove until you’re ready to use. First, start by chopping the chocolate finely and reserve in a food processor. If you don’t have a food processor, you can also use a bowl and a spatula and stir!

Next steps include:

  1. Add sugar and water to a clean sauce pan, heat sugar util it turns a golden caramel color.
  2. Add warm cream, stirring vigorously until mixed into caramel.
  3. Pour the warm caramel over the ingredients in the food processor. Turn on processor until a mayonnaise like emulsion appears (1-2 minutes).
  4. Add butter, process again until smooth
  5. Place into a baking dish and let rest in the fridge for 4hrs or overnight.
  6. Scoop into balls, drip into melted chocolate and dust with cacao powder!

Advanced Technique tips by Jewel:

Temper your chocolate before rolling in cacao powder.

Tempered Chocolate for Dipping:

Heat two-thirds of total chocolate to 130F/55C over a double broiler, stirring until smooth. Remove from heat and slowly add the last 1⁄3 of untempered (solid chunks) chocolate to cool down the mixture until it reaches 88-90F/30-31C. Little by little you can add additional chocolate chunks if the mixture has not reached the desired temperature. Once the chocolate has reached the desired temperature remove any remaining chocolate chunks before using.

Lavender Butter Toffee

  • 1 cup lavender-infused butter
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp vanilla extract
  1. Place sugar and butter in a medium pot and cook on medium heat (stirring non-stop) until mixture is deep golden.
  2. Take off heat and add salt and vanilla.
  3. Stir for 10 seconds or until combined.
  4. Pour onto parchment paper and let cool (approx 10 minutes).
  5. Chop in to chunks or break into chards and enjoy alone, on ice cream or mixed into a big bowl of salty popcorn.

Share what you make with @LEVO_Oil and be sure to tag it with #LEVOmade.

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