Magic mushroom chocolate recipe

Step 1

The best way to dry shrooms is dehydrator. Set the temperature 95-122°F or +35°..+50°C. Drying time depends the weight of mushrooms and temperature (from 5 to 16 hours).

Step 2

It is based on your goals (for tripping or microdosing). Pour 3 grams of dried mushrooms into 10-cells ice cube tray, which turns out to be approximately 3/10 = 0.3g per cube (average microdose). You can add less or more, depends on your individual microdose or tripping dose

Step 3

Break the chocolate bar into small pieces. Put it in a cup. Fill the saucepan with some water (about 1-2 inches) and put the cup in it. Turn on the stove top and bring the water to a gentle simmer over medium-low heat. In this way chocolate melts slowly and won`t scorching. Melt slowly and stir continually. This may be done on a stove top on low heat or in a microwave oven on 50% power

Step 4

Add mushroom powder in a melted chocolate, mix thoroughly. It is okay to add shroom powder in warm chocolate, shrooms won`t lose their potency. Usually I put shrooms when chocolate is around 60-70C or 140-160F

Step 5

Pour chocolate evenly into the ice tray or silicone chocolate mold. Try to do it fast, because chocolate hardens quickly.

Step 6

Let the shroom sweets harden for 1-2 hours in the fridge or 20-30 minutes in the freezer.

Step 7

Release chocolate bar/shapes from the ice tray/mold.

Step 8

Shroom chocolate is ready to consume, enjoy!