Psychoactive chocolate
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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 cannabis chocolate, psilocybin mushrooms chocolate, etc. This method assumes you will not have access to a double boiler and will instead use a glass bowl and sauce pan.
One of the main benefits of chocolate is that the chocolate prevents the psilocybin from oxidation. However, be aware that chocolate stores better over long periods of time in the freezer inside airtight 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
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Cocoa is yummy! However, some cocoa strains have high caffeine content, and stimulants combined with psychedelics should be used with caution. The Forastero strain contains virtually no caffeine, while the Criollo contains a lot of caffeine. |
- Psychoactive drug
- Chocolate chips - Not all chocolate re-solidifies well after heating, but most chocolate chips have additives which help them re-solidify nicely.
- 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 taste.
- Silicone scraper
- Funnel
- Stove
- Oven glove
Procedure
Psychoactive substance
Disclaimer: To avoid an overdose, you must weigh out exactly how much is going to go in each ice cube tray slot. It is very important to understand your dosage.
- Dry the material crisp dry.
- Make the herb or mushroom psychoactive.
- For Amanita muscaria, see: Fly agaric: Ibotenic acid decarboxylation to muscimol
- For cannabis: Decaboxylate it in the oven for (250° F) for a shorter period of time (30-40 min).
- Make powder
- For mushrooms: Use a blender
- For herbs: Cannabis can be sifted in a fine strainer
Chocolate
- 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.
- 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.
- 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.
- Place the desired dosage (appropriately sized or your container) of psychoactive substance 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.
- 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.
- Place chocolates in fridge or freezer overnight to solidify.
- "Crack" open the chocolate as if you would break ice away from the ice tray and enjoy.