By Jaden Rae
Disclaimer: We do not encourage illegal activity. Check with and adhere to your local laws. We do not claim psychedelics or plant medicine to be a substitute for professional medical care. Always consult with your doctor. The goal of this article is to promote safety and education.
As psychedelics make waves throughout mainstream culture, popular magic mushroom edible brands like Polkadot are captivating taste buds and facilitating unique experiences for many.
But here’s the delightful twist: You don’t need to rely on store-bought brands to get a taste of this magical union. What if I told you that you can craft your very own magic mushroom chocolates in the cozy confines of your kitchen? In fact, it’s your safest option!
I recently spoke with my friend Rev about the risks associated with buying underground infused products. Rev is the founder of The Entheology Project which is focused on harm reduction, education, and setting safety standards in the world of entheogens, as well as MushGPT, an AI specialist that provides responsible support for psychedelic research and knowledge, both of which can be found on his website entheo.info.
When I asked Rev about the safety of trying underground edibles, he had this to say:
“Venturing into the underground market for mushroom chocolates is a risky game. They’re neither regulated or tested, and with the alarming rise of adulterants like fentanyl and synthetic psilocybin in circulation, you truly never know what you might be consuming. I’ve even come across products laced with delta variants and contaminated with animal hair.”
Consuming edibles is not just about the experience, but more importantly, whether you can navigate it safely. My advice? Make your own. Control the quality, know the ingredients, and ensure a safer journey.
So this month, we’re embarking on a delectable DIY journey to create homemade chocolate edibles infused with the mystical powers of mushrooms. Roll up your sleeves, gather your ingredients, and let’s make some magic!
Why Chocolates Shine for Mushroom Infusion
Let’s face it: gobbling down dried mushrooms might not top the list of delightful culinary experiences for many of us. Their earthy, fibrous texture is somewhat of an acquired taste, and they can often feel like the furthest thing from a treat.
Enter the transformative power of chocolate! Not only does it mask the less-than-pleasant flavor of raw mushrooms, but it also offers a deliciously dependable method for dosing, whether you’re aiming for a full trip or just a subtle microdose. Incorporating finely ground mushroom pieces into your chocolate ensures a consistent dosage for each piece you savor.
Now, if you’re thinking about whipping up a batch of chocolate from scratch—hats off to your culinary enthusiasm! However, for the rest of us who lean more towards convenience and taste, starting with a favorite store-bought chocolate bar is the way to go. (Trader Joe’s Pound Plus is my personal favorite. It’s affordable, tastes fantastic, and melts like a dream. But if you’re playing favorites, don’t hesitate to grab Hershey’s or any other beloved chocolate bar, just as long as it’s not overloaded with nuts or other additions.) After that, all you then need to dive into this delectable DIY endeavor is a trusty chocolate mold and a good ol’ coffee grinder.
With these tools in hand and the allure of velvety chocolate as your canvas, you’re all set to craft magical mushroom-infused masterpieces that delight both the palate and the mind.
Tips for Perfect Mushroom-Infused Chocolates
Embarking on the journey of crafting mushroom-infused chocolates? Hold onto your spatula, because I’ve got some game-changing tips to ensure that every piece you make is a delectable gem.
- Accurate Dosing: Did you know that the potency of mushrooms can vary widely, even from one end of the grow tub to the other? That’s why I recommend making a batch of microdosing chocolates first, to experience the medicine in a more manageable form first. Use a milligram scale that measures in 0.001 grams.
- Mold Matters: Think about the bite-size treats you want. Unless you’re in the mood for a chocolate bar’s worth in one serving, smaller molds are the way to go. Plus, opting for molds of the same shape guarantees consistent dosing.
- Balance Overload: Remember, you’re making chocolate treats, not mushroom patties. Overloading with dried mushrooms will not only jeopardize the delightful taste but you’ll also end up with an unpleasant, gritty texture. Moderation is the mantra.
- The Milky Way: Milk chocolate is your trusty sidekick here. With its higher butter content, it’s adept at camouflaging any grittiness. As tempting as dark chocolate might sound, it can lead to a drier, grittier end product. Trust me; you don’t want your chocolates to have a sandy surprise.
- To Temper or Not to Temper?: Tempering chocolate stabilizes it, giving a glossy finish and a crisp snap. While it adds a touch of professionalism, it requires extra patience and precision. If you’re aiming for aesthetics and texture, it’s worth the effort. However, if your main focus is on the mushroom infusion and personal consumption, skipping this step is okay, though be prepared for potential cosmetic imperfections like ‘bloom’. The choice is yours, but remember: the true magic is in the mushrooms.
- Protecting the Magic: Psilocybin and psilocin, the magical components in your mushrooms, are a tad shy. They tend to degrade with exposure to light and heat. The solution? Wrap each piece of your crafted wonder in tin foil and refrigerate the chocolate. For the aesthetically inclined, there’s foil specifically designed for chocolates – giving your edibles that extra shine and protection.
- Science of Blooming: Refrigerating the chocolate helps preserve the psilocybin and psilocin, but will also cause the chocolate to “bloom.” Blooming is the white or grayish streaks on refrigerated chocolate—a result of fat or sugar crystals rising to the surface. While it might not win any beauty contests, blooming doesn’t mean your chocolate’s gone bad. It’s purely cosmetic. Refrigerate your chocolates to keep the magic alive.
- Safety First – Label Them!: One man’s treat can be another’s unexpected trip. It’s crucial to differentiate between your infused delights and regular chocolates, especially if you have guests, kids, or unsuspecting snackers around. Always label your mushroom-infused chocolates clearly. A simple sticker or a special box can do the trick. It ensures that only those in the know indulge, keeping surprises of the psychedelic sort strictly on purpose.
Armed with these tips, you’re now more than ready to create some of the most tantalizing mushroom-infused chocolates around.
Psychedelic journeys are deeply personal, and I believe that having a hand in the infusion process only strengthens that connection. May your adventures be safe, beautiful and enlightening, and may you savor the experience you’ve crafted for yourself.
Mapping Out the Perfect Dosage
Dosage can be a tricky game, especially when you’re fusing psychedelics with something as delightful as chocolate. But fear not! We’ve crunched the numbers to give you the sweet spot (pun intended) for crafting the perfect piece.
This ratio ensures that you have the perfect balance of chocolate to mushroom, so every piece is not only delicious but also packs the right psychedelic punch.
For a MICROdose, start with 100mg – 250mg per piece. For your first go-around, I suggest making microdose chocolates, so that you are familiar with the potency of your magic.
Looking for a MACROdose? Choose a mold with larger pieces – the more dried mushroom matter to use, the more “gritty” the texture of your chocolate, so you will need to balance out the mushroom to chocolate ratio.
Whether you choose to micro or macrodose with your chocolates, use this formula to ensure the right dosage level:
- First, figure out your desired dose per piece.
- Next, count how many pieces your mold fits.
- To find how much mushroom you’ll need to add, multiply the above quantities:
- Desired dose per piece × the number of pieces in your mold = the total amount of ground mushroom to add to your batch.
- How many ounces of chocolate you’ll need for your batch will depend the the mold you choose.
Equipment
- Silicone chocolate mold
- Rubber spatula
- Baking tray
- Silicone pouring measuring cup (optional, but definitely recommended for pouring chocolate)
Steps
Finely chop the chocolate. This will ensure even melting. Set aside one-third of the broken chocolate for later, and place the remaining two-thirds in a microwave-safe bowl or silicone measuring cup.
Microwave the chocolate at 50% power for 15 to 20-second intervals. (Gradual temperature changes are best to help your chocolate shine!) After each interval, remove the chocolate from the microwave and stir. It’s crucial to stir often to prevent overheating and ensure even melting. For milk chocolate, aim to reach a temperature of around 110°F. Use a thermometer to check the temperature.
Once the chocolate has melted and reached the desired temperature, remove it from the microwave and add the unmelted chocolate in piece by piece, stirring constantly until each piece melts. This process is called “seeding” and aids in tempering. Continue stirring until the chocolate cools to about 80°F.
After seeding, microwave the chocolate again but this time at 50% power for very short 5 to 10-second bursts, stirring and checking the temperature in between. You’re aiming for 86°F-88°F.
As the tempered chocolate cools slightly, grind your magic mushrooms in a coffee grinder until they’re super fine.
Once the chocolate has cooled (but is still liquid), stir in the finely ground mushrooms until the mix is even. If your chocolate gets too solid, resist the urge to re-microwave (as this can damage the psilocybin). Instead, let the silicone cup bask in some hot water to gently melt the chocolate back to the desired consistency.
Place your silicone chocolate mold on a baking sheet. Silicone molds can be a bit wobbly, so having it on a solid tray helps, especially if you’re planning to shift things around before the chocolate sets.
Carefully pour the mushroom-infused chocolate mixture into the mold sections.
Allow the chocolates to solidify overnight. Once set, wrap each piece individually and don’t forget to clearly label them with a warning. To best preserve the actives, refrigerate.
About the Author:
Jaden Rae is a Las Vegas resident and best-selling author of the Microdosing Guide And Journal. She hosts a free online community at MagicandGlow.com and provides tools to enhance emotional well-being, find meaning, create magic, nourish souls and enrich lives. Jaden has been featured on the Today Show, The Early Show, Martha Stewart Radio, Fox Business News and more. You can find her on Instagram @magic.and.glow
