Mushroom chocolates

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This guide is provided for informational and educational purposes only. We do not encourage you to break the law and cannot claim any responsibility for your actions.

The following preparation is a method of creating mushroom chocolates. This method assumes you will not have access to a double boiler and will instead use a glass bowl and sauce pan.

Be aware that chocolate stores better over long periods of time in the freezer inside air tight containers. When transporting, frozen chocolates will melt less quickly, so keep them cool. Well made chocolates are also an excellent approach to stealth.

Required materials

  • Chocolate chips - Not all chocolate re-solidifies well after heating, but most chocolate chips have additives which help them re-solidify nicely.
  • Chopped mushrooms - Powdered mushrooms tend to absorb into the blood stream too quickly, resulting in a shorter experience.
  • A sauce pan
  • Heat-resistant glass/Pyrex bowl
  • Scale - This is used to better understand the dose in your chocolate.
  • Ice cube trays
  • Toothpicks
  • Vitamin C (optional) - This is used to help mask the mushroom taste and increase potency.
  • Silicone scraper
  • Funnel
  • Stove
  • Oven glove


  1. Pour water in your sauce pan and put it on your stove over low heat. Put your Pyrex bowl in the middle of the pan so that at least an inch of it is submerged in water.
  2. Heat the chocolate chips in the Pyrex bowl until they are melted, stirring often with the silicone scraper. Do not leave chocolate unattended as it is very easy to burn it.
  3. While the chocolate is melting, chop the mushrooms into small pieces and weigh out exactly how much is going to go in each ice cube tray slot. It is very important to understand your dosage.
  4. When the chocolate is melted, use your oven glove to pick up the Pyrex dish and carefully pour some chocolate in each hole in the ice cube tray.
  5. Place the desired dosage (appropriately sized or your container) of mushrooms over the chocolate and pour more chocolate over it. You may add as many layers as you deem necessary. Repeat this process until your tray is filled. You may add powdered vitamin C at this point.
  6. With a toothpick, mix the chunks in with the chocolate thoroughly. You may leave the tooth pick sticking out of the top of the chocolate as a handle in the future.
  7. Place chocolates in fridge or freezer overnight to solidify.
  8. "Crack" open the chocolate as if you would break ice away from the ice tray and enjoy.

See also