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Category: Mushroom Consumption

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Magic mushroom chocolate and psilocybin candy recipes

Mushroom chocolate recipes
Own mushroom chocolate is a great way to make sure you have total control over its quality. Also, it's another option to store shrooms for a long period

Magic Shroom Chocolate

This option of taking magic mushrooms especially appeal to those who don't like shroom taste and aroma. Chocolate masks it perfectly!

Moreover, chocolate (especially dark chocolate, 70% of cocoa and higher) has some additional benefits as the delivery system for psilocybin; it contains plant chemicals called flavanols (help to protect the heart), caffeine and magnesium (stimulate nervous system and improve cognitive function) and rich in antioxidants.

You can use shroom sweets for psychedelic mushroom trip and microdosing.

It’s super easy to prepare a mushroom chocolate bar or homemade shroom candies.

5 reasons you should make shroom chocolate at home

Chocolate candies with psilocybe cubensis mushrooms
Chocolate with magic psilocybin mushrooms

Making your own shroom chocolate with your home grown shrooms is a great way to make sure you have total control over its quality.

  1. The quality of magic mushrooms. As a mushroom cultivator you know everything about the quality of mushrooms you are going to add into chocolate: growing conditions, possible contaminations and diseases during the growing cycle, the quality of harvested mushrooms, how they were dried, storage conditions and how long they were stored before adding to chocolate.
  2. Dosage. You can add any amount of dried magic mushrooms in chocolate bar and be sure about the dosage you take. It is extremely important for conscious microdosing course and tripping as well.
  3. Type and amount of sugar. You can replace sugar with honey or syrup; make a low-carb chocolate with stevia; sugar-free chocolate with allulose sweetener or sea salt.
  4. Customize with your favourite add-ins. Play with different tastes, the possibilities abound! dried fruits: freeze-dried strawberries, crushed banana chips, dried blueberries, candied fruits, coconut flasks; seeds: sesame, chia, hemp; spices: cinnamon, cardamom, vanilla, peppermint extract, a pinch of cayenne, coffee, sea salt; nuts: crushed pecans, pistachios, almonds, walnuts, peanuts or peanut butter.
  5. Vegan, dairy free, additives and allergens free. Remove/replace any ingredient according to your personal diet and preferences. Create premium chocolate with high quality ingredients.

How to prepare magic mushrooms for shroom chocolate

The following steps apply to any mushroom chocolate recipe.

Step 1. Dry magic mushrooms.

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

Properly dried shrooms should crisp like chips and have minimal color changes (not burned black!)

You can also dry shrooms with fan, heat fan, on radiator or in the oven (low heat mode).

Read more: How to dry and store magic mushrooms

Step 2. Weigh the necessary amount of dry shrooms.

Use high precision gram scale, jewellery or medical scales (Amazon).

Weight of mushrooms is up to you. It is based on your goals (for tripping or microdosing).

For instance, for microdosing add 3 grams of dried mushrooms. Mixed them with chocolate, poured it into an ice cube tray (10 cells), so that on average each chocolate cube = 0.3g of mushrooms, which is average microdose.

For tripping you can add 10 grams of of dried mushrooms. Poured chocolate into an ice tray/mold (10 cells), so that on average each chocolate candy = 1g of mushrooms. You can add less or more, depends on your individual microdose or tripping dose.

Step 3. Turn dry mushrooms into a powder in a coffee grinder (Amazon)

Now your mushroom powder ready to use for any shroom chocolate recipe!

Simple recipe of shroom chocolate

Ready chocolate sweets with psilocybe cubensis mushrooms
Ready mushroom chocolates
Ingredients
  1. Dry magic mushrooms (follow Mushroom Growing Guide to grow your own shrooms)
  2. Your favourite chocolate bar (Amazon). I prefer dark chocolate 70% of cocoa and higher. It lasts longer and higher in flavanols; though keep in mind the higher % of cocoa, the greater the bitter flavor.
Equipment
  1. Gram scales
  2. Coffee grinder
  3. Ice tray or silicone chocolate/baking mold (Amazon)
  4. Cup or mug
  5. Saucepan
  6. Tablespoon
  7. Stove
Shroom chocolate cooking
Psilocybe mushroom chocolate cooking process
Psilocybin mushroom chocolate cooking process
  1. Weigh the necessary amount of dry mushrooms and grind them in a in a coffee grinder.
  2. Melt chocolate over a double boiler. 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.
  3. Add mushroom powder in a melted chocolate. Mix thoroughly.

    Don't afraid 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

  4. Pour chocolate evenly into the ice tray or silicone chocolate mold. Try to do it fast, because chocolate hardens quickly.
    Chocolate candies with magic mushrooms psilocybe cubensis
    Chocolate sweets with magic mushrooms psilocybe cubensis
  5. Let the magic sweets harden for 1-2 hours in the fridge or 20-30 minutes in the freezer.
    Mushroom chocolates cooking process
    Mushroom chocolate sweets cooking process
  6. Release chocolate bar/shapes from the ice tray/mold. Ready!
    Mushroom chocolate sweets for microdosing
    Mushroom chocolates for microdosing . Each candy has 0,25 gram of psilocybe cubensis
How and how long to store shroom chocolate

Store this shroom chocolate in a cool dry place (60-70F or 15-20C) in a tightly sealed food container.

Storing in refrigerator or freezer can promote the chocolate to “bloom,” a whitish coating caused by sugar rising to the surface due to excess moisture. It does not affect the flavor or quality, but does not look appealing. However while storing in freezer you can be sure that shroom chocolates are good.

Such pure dark chocolate lasts longer, than milk chocolate and homemade chocolate with additional ingredients (milk, milk butter, nuts, seeds etc).

If stored in freezer dark shroom chocolate lasts up to two years. Maybe longer, but I haven't been storing shroom sweets for longer than 2 years. Anyway, I know for sure from personal experience, that chocolates were good and shrooms didn't lose their potency for this time.

Homemade milk and white mushroom chocolate

Chocolate sweets with magic mushrooms psilocybe cubensis
Magic chocolate with psilocybin mushrooms
Ingredients

for milk chocolate:

  1. Dry magic mushrooms
  2. Cacao/cocoa butter or coconut oil (Amazon) - 1/2 cup
  3. Unsweetened cacao/cocoa powder (Amazon) - 1/2 cup
  4. Powdered sugar - 1/2 cup (use stevia, or erythritol as a substitution for sugar)
  5. Dry milk powder or coconut/soy milk powder for a dairy-free version - 1/4 cup (Amazon)

for white chocolate (without cocoa):

  1. Dry magic mushrooms
  2. Cocoa butter / coconut oil - 1/2 cup
  3. Powdered sugar - 1/4 cup
  4. Milk powder - 3/4 cup

Optional: pinch of salt or sea salt, vanilla extract, spices, seeds, nuts for your choice

Equipment
  1. High precision gram scales
  2. Coffee grinder
  3. Ice tray or silicone chocolate mold
  4. Saucepan
  5. Stir spoon or silicone spatula
  6. Stove
Cooking

Step 1. Melt cocoa butter or coconut oil over double boiler method.

Step 2. Mix dry ingredients (cacao powder, sugar, milk powder and magic mushrooms powdered in a coffee grinded). Add them to melted cocoa butter. Whisk the chocolate paste.

Step 3. Pour the mixture in the ice tray or moulds.

Step 4. Let it harden in refrigerator for 1-2 hours or in a freezer for 20-30 mins.

Step 5. Remove from the mold. Ready!

Storage instructions

Store shroom chocolate in an airtight container in the fridge for 1 month or in the freezer up to 6 months.

Craft mushroom chocolate recipe

This recipe will appeal to those who want to make 100% craft chocolate from natural ingredients at home.

Ingredients for cooking magic mushroom chocolate
Ingredients for making magic mushroom chocolate
Ingredients
  1. Dry magic mushrooms (Psilocybe Cubensis) - 3-4 grams (for microdoses) or 10-20 grams (for trip doses). In current recipe I added 3 grams of dried mushrooms (for microdosing).
  2. Cocoa powder - 70 grams (Amazon)
  3. Milk butter or cocoa butter or coconut oil — 50-70 grams.
  4. Wheat flour — 2 teaspoons.
  5. Whole milk (use coconut/almond/soy milk for a dairy-free version) — 3-5 tablespoons.
  6. Honey — 2-3 tablespoons (5-7 tablespoons for sweet tooth). Use sugar, cane sugar, stevia or sweetener instead of honey.
  7. Pinch of sea salt.
  8. Optional for decoration and additional flavor: sesame seeds, walnuts, vanilla extract, cinnamon, coconut flakes etc.

Total: ~200 grams of mushroom chocolate

Equipment
  1. High precision gram scales.
  2. Coffee grinder.
  3. Ice tray or silicone chocolate/bakery mold
  4. Saucepan
  5. Stir spoon
  6. Stove
Mushroom chocolate cooking

Step 1. Melt the butter on the lowest heat or use a double boiler method.

Magic chocolate with magic mushrooms. Recipe and cooking process
Step 1. Melt butter (70-100 grams)

Step 2. Add wheat flour to the melted butter. Stir it. Then add honey or sugar/stevia/sweetener. The saucepan should just barely warm up. The temperature of the ingredients up to +70°C or 160°F (this is because I use honey and high temperature bad for honey).

Step 2. Add flour and honey (or sugar) in mushroom chocolates
Step 2. Add flour (1,5 teaspoon). Add honey or sugar (1-3 tablespoons)


Step 3. While stirring, slowly pour the milk and mix thoroughly. You may use milk powder or vegan milk as well (e.g. coconut/almond/soy milk)

Step 3. Recipe of chocolates with mushrooms
Step 3. Add milk (3-5 tbsp)


Step 4. While stirring all the ingredients slowly add the cocoa/cacao powder. Stir until a smooth mass is formed.

Step 4. Mushroom chocolates recipe
Step 4. Slowly add cocoa powder ~70 grams


Step 5. Add dried psilocybin mushrooms Psilocybe Cubensis. Mushrooms should be grinded into a powder (i.g. with coffee grinder). The weight of the mushrooms is up to you. This mixture can easily consist of 3-4 grams (for micro doses) or 10-20 grams (for trip doses). Stir thoroughly!

Step 5. Add dried grinded psilocybin mushrooms
Step 5. Add dried grinded magic mushrooms and mix it well


Step 6. Prepare ice tray or any molds you have at home (silicone chocolate or bakery molds).

Step 6. Prepare molds for chocolate with magic mushrooms
Step 6. Prepare molds for magic chocolate


Step 7. Pour prepared mushroom chocolate into ice tray/chocolate mold. Then put it in the fridge and let your chocolates harden for 1-2 hours; in freezer for 20-30 mins.

Step 6. Devide chocolate with magic mushrooms
Step 7. Pour chocolate with magic mushrooms into ice molds and put to fridge for 1-2 hours

Step 7. Remove chocolate molds from the fridge. Take out chocolate candies. The chocolate will be soft a little - this is normal. You can roll the chocolates in sesame seeds, chopped walnuts or cocoa powder. The magic chocolate box is ready!

Step 7. Ready psilocybin mushroom chocolate
Step 7. Ready mushroom chocolate

Here are 200 grams of chocolate = 20 sweets which contain 3 grams of dried mushrooms = 0.15g of shrooms per 1 sweet.

If you divide your chocolate into 20 sweets with 20 grams of dry mushrooms = 1g of shrooms per 1 sweet.

Chocolate candies with magic mushrooms psilocybe cubensis. Let's cook together!
Chocolate sweets recipe with magic mushrooms Psilocybe Cubensis. Let's cook together!
Storage instructions

This recipe includes such ingredients as butter and milk that can't last for a long time. Store this shroom candies in an airtight container in the fridge for 2-3 weeks or in the freezer up to 6 months.

Afterwords

Magic chocolates surprise anyone with its look and taste.

Play with different shapes, types of chocolate and ingredients to make unique magic sweets.

Micro and some macro doses chocolates by 6~ʏʊƈǟ~9
Micro and some macro doses chocolates by 6~ʏʊƈǟ~9🍄
That was the Valentines Day batch - mushroom sweets by ImAGhost
That was the Valentine’s Day batch - mushroom sweets by I’mAGhost

Bon appetit! Take proper microdoses and have save magic trips!

If you find my work helpful support me with subscription or one-time donation on buymeacoffee

Join Shroomok Community on Discord and Reddit for questions and sharing your experience.

Peace, Shroomok 🤍

Joe

So if I want to store my grow in raw honey should I dry them first or can I place them fresh picked straight into the honey

Shroomok avatar Shroomok

@Joe yes, dry shrooms first! Otherwise, fresh mushrooms cause honey fermentation

Joe (the other Joe)

Hi, I wanted to share my Joe's dead easy method for mushroom chocolate. It is easy and uses very low temperature:

Ingredients:
- Very dry magic mushrooms (6g for example)
- Dark Chocolate drops / callets / pallets (100g for example)

Equipment:
- Coffee grinder
(Warning: a coffee/espresso "CONE GRINDER" did not work for me, switched to blade based "herb grinder")
OR If you have no grinder you can also a mortar, but it gets pretty dusty soon...
- Thermostat to constantly get temperature of the molten chocolate (This is essential for this method)
- Pot / pot for water bath
- Form to fill chocolate in

Instructions:
1. Grind the shrooms as fine as possible.
2. Heat the chocolate in the water bath
3. Add shroom powder, stir well
4. Fill chocolate into form(s)

So sounds simple but here is the trick. You NEED to get into the topic of "Tempering chocolate" there are 1001 links to be found on the net. Tempering chocolate is not only important to get a nice "non sticky" chocolate with a nice surface but also to get the chocolate out of the form(s) in absolute mint condition (!).

So I used the the following "Tempering chocolate guide", Together with dark chocolate callets from the same manufacturer:
https://www.callebaut.com/en/chocolate-video/technique/tempering/callets

Instructions with tempering:
1. Grind the shrooms as fine as possible.

2(a) Important: Keep 10-15% of chocolate callets for later(!)
2(b) Heat the chocolate (pot) in the water bath to 41-45 C (ideal temp depends on your chocolate type)
2(c) Take the pot away from heat / water bath. Add the 10-15% chocolate pallets to "do/init the tempering" and stir until you reach about 35 C

3. Add shroom powder, stir well. stir and wait until the chocolate/shroom mix reaches 31-32C
4. Fill chocolate into form(s) (just clean forms, no fat or anything added to prevent sticking)

The results should be great. I think a nice advantage is the low cooking temperature.

Have fun

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