Crafting magic mushroom chocolate at home has gained popularity for a simple yet compelling reason – it provides a discreet and palatable way to consume mushrooms. For many, the earthy taste of mushrooms can be a deterrent, and incorporating them into a delicious chocolate treat offers a more enjoyable experience.
Psychedelic mushrooms have been used in traditional rituals by indigenous cultures in regions like Central and South America for generations. The concept of combining mushrooms with other substances or foods is not unique to chocolate and can be found in various historical and cultural contexts.
The use of magic mushroom chocolate gained more attention and popularity during the psychedelic movement of the 1960s and 1970s. As interest in altered states of consciousness and spiritual exploration grew, people began to experiment with different methods of consuming psychedelic substances, including incorporating them into various food items, such as chocolate.
The popularity of magic mushroom chocolate continued to increase as interest in psychedelics and their potential therapeutic benefits persisted over the years. In recent times, as attitudes toward psychedelics have evolved and some regions have moved towards decriminalization or legalization, the practice of making magic mushroom-infused chocolate has become more visible and accessible.
Magic mushroom chocolate is simple and fun to make. Why settle for store-bought when you can create your own personalized magic right in your kitchen?
In this blog, we’ll show you how to make magic mushroom chocolate bars at home, highlighting the benefits of this hands-on approach.
Making magic mushroom chocolate at home
One of the standout advantages of making your own magic mushroom chocolate is the control it offers over potency. Unlike mass-produced options, crafting your own chocolate at home lets you decide how strong you want it to be, tailoring each batch to match your preferences.
But it’s not just about potency – it’s also about flavor. By using minimal ingredients, you can experiment with various flavors and combinations, turning your chocolate into a canvas for culinary creativity. From adding a hint of spices to infusing subtle fruit notes or nuts, the possibilities are endless.
In this guide, we’ll walk you through the process step by step, breaking down the essential ingredients and tools you’ll need. By the end, you’ll be equipped with the know-how to create your very own magic mushroom chocolate. With that being said, let’s begin!
Ingredients and supplies
- 14 grams of dried psilocybin mushrooms of choice.
- 240 grams of solid chocolate of choice (Can be whole bars or chips of any flavor).
- A chocolate melting pot. (You can also use a pot and a glass bowl).
- A coffee grinder (This is to powder your dried mushrooms).
- A chocolate bar mold (This mold will create 4 bars with 3.5 grams of mushrooms each)
- A scale that measures in grams.
Steps to make magic mushroom chocolate bars
Start a double boil
Start by setting getting your chocolate melting pot warmed up. If you’re using the bowl and pot method, fill the pot halfway with water and place it on your stove on medium heat. The goal is to bring the water to a gentle simmer, not a rolling boil.
Prepare your mushrooms
While the water in your pot heats up, using your scale, measure out 14 grams of dried mushrooms on your scale. You can use any variety of magic mushrooms you would like just keep in mind the difference in potency between species. After weighing out your mushrooms set them off to the side.
Prepare your chocolate
After weighing out your mushrooms, zero your scale and weigh out 240 grams of chocolate. The chocolate can be in any form (e.g., chips, bar form, or wafers.) I personally like to use the Ghirardelli chocolate wafers. They are delicious and I usually get a variety pack to give me flavor options.
Begin to melt your chocolate
Place the 240 grams of solid chocolate into your chocolate melting pot. If you’re using the pot and glass bowl method, place your chocolate in a tempered glass bowl and place it on top of your pot of simmering water. Occasionally stir the chocolate with a spoon until fully melted.
NOTE: Your glass bowl must be tempered glass to withstand the heat from the pot without breaking. The glass bowl must also not come in contact with the bottom of the pot.
Grind up your mushrooms
While your chocolate begins to slowly melt, add your 14 grams of dried mushrooms to your coffee grinder and begin to grind them into a fine powder. The finer the better. You don’t want any big chunks left. This will ensure that the mushrooms are distributed evenly throughout the chocolate making dosing accurate.
Adding the mushrooms to your chocolate
Once the chocolate in your melting pot or glass bowl is fully melted, add the 14 grams of fine mushroom powder to your chocolate and mix thoroughly with a spoon or spatula. Mix really well to distribute the powder evenly and make sure no dry clumps of mushroom powder remain before continuing. Keep your chocolate warm during mixing.
Filling the chocolate mold
After your mushroom powder is blended evenly throughout your melted chocolate, it’s time to fill the chocolate bar molds with your mushroom chocolate. If you purchased the molds recommended above, then no preparation is necessary. Some molds will require you to grease or oil them before pouring in your chocolate.
Follow the instructions on whatever mold you use. However, if you used the one recommended above then you are ready to pour your magic mushroom chocolate.
Pour and store
Slowly pour the magic mushroom chocolate evenly throughout the mold. Take your time and fill them evenly. With this recipe and the mold recommended above you will end up with exactly 4 chocolate bars that contain 3.5 grams of magic mushrooms chocolate each.
After all the chocolate is poured into the mold, lightly tap the mold on the surface of your countertop to make any air bubbles trapped in the mushroom chocolate escape through the surface. This will ensure that your mold is filled evenly. Using your spatula, smooth the surface of your chocolate for a final touch.
Store the magic mushroom chocolate in your refrigerator for 2 hours or, in your freezer for 1 hour to allow the chocolate to harden and set in the mold.
Removing the chocolate from the mold
After the magic mushroom chocolate has hardened in the refrigerator or freezer, remove the mold from the fridge and slowly twist the mold back and forth like an ice cube tray to extract the magic mushroom chocolate bars from the mold. Do this slowly to avoid breaking the chocolate bars.
Congratulations, your magic mushroom chocolate is now complete! To store the bars wrap them in aluminum foil and keep them in a cool dry place. These typically have a shelf life of 6 to 12 months depending on the storage conditions. The more airtight you can make the storage container, the better.
In conclusion, creating magic mushroom chocolate is a fascinating and creative endeavor that merges the worlds of culinary art and mindful exploration. By combining the ancient wisdom of psychedelic experiences with the modern pleasure of chocolate, enthusiasts have found a unique way to embark on inner journeys.
Crafting your own magic mushroom chocolate is not just about merging ingredients; it’s about merging intention, respect, and reverence for the profound effects that these substances can offer. Whether for personal growth, spiritual insight, or simply a new perspective on life, the process allows for a thoughtful connection between the natural world and our own inner realms.
So, if you find yourself ready to blend the ethereal magic of psychedelics with the delightful charm of chocolate, remember to tread carefully, savor the process, and create an experience that is not just about consumption, but about transformation and growth – a journey of the mind and spirit, wrapped in the sweet embrace of chocolate.