How To Make Magic Mushroom Chocolate

Magic mushroom chocolate is exactly what it sounds like: chocolate infused with magic mushrooms. Easy to make and delicious to enjoy, it's a rewarding process in terms of creation and consumption! Plus, if you use raw cacao, you may even be able to enhance the effects of the shrooms too.

In this article, we’ll show you how to make it!

A note on psilocybin and heat

But first, there’s one very important piece of information that you need to know about magic mushrooms and heat: they don’t like it!

Psilocybin begins to break down at around 70°C. Given that, whenever you’re making anything with magic mushrooms or truffles, you must keep temperatures below this point. Whether it’s tea, chocolate, or pizza, it doesn’t matter. Go above this, and you risk ruining them entirely.

Often, an easy way to stay safe is to do most of the cooking first, and then add the shrooms right at the end, once the rest is cooling off. So with tea, you'd boil the water, let it cool a bit, and then add the shrooms. With chocolate, you'd melt it first and then add the shrooms once it’s off the heat.

Does cacao enhance the effects of mushroom chocolate?

Unrefined, raw cacao works as a light MAOI. As a result, when combined with magic mushrooms, it may slightly lengthen and enhance their effects. With stronger MAOIs, this can be pretty unpleasant, but with cacao it can be quite appealing.

This may be why the Aztec civilization of Central and South America used to combine cacao and Psilocybe cubensis mushrooms, in what is sometimes known as the “Aztec combo”.

Most chocolate contains refined cacao, in which the MAOIs are gone. So if you want to add this element to your chocolate, it might be worth adding some extra raw cacao into the mix at the end, along with the shrooms.

How to make magic mushroom chocolate

With that out of the way, let’s dive into the method. Making magic mushroom chocolate is pretty straightforward and offers a delicious way to consume shrooms.

Ingredients

• Cracker-dry magic mushrooms
• Bars of chocolate (whichever you like most)
• Raw, unrefined cacao (optional)

Equipment

• Large saucepan
• Glass or metal bowl
• Stirring spoon
• Sharp knife or coffee grinder
• Chocolate moulds or non-stick baking tray
• Candy or alcohol thermometer (optional)

Directions

1. The first thing to do is make sure your magic mushrooms are thoroughly dried.

2. Using your sharp knife or coffee grinder, cut or grind your magic mushrooms into small pieces. The smaller, the better.

3. Break up your chocolate and place it into your glass or metal bowl.

4. Pour some water into your saucepan and then place your glass or metal bowl on top of it to create a DIY bain-marie. Make sure there's at least an inch of space between the water and the bottom of the bowl.

5. Place the saucepan over medium heat and bring the water to a simmer. As the water simmers, the steam will heat up the chocolate above it, causing it to melt. Stir it gently using a spoon or heatproof spatula.

   Alternative: If you are struggling to get this to work, you can also place your bowl of chocolate in a microwave on low. However, you will need to keep a very close eye on your chocolate, as it can easily burn if microwaved too long.

6. Once the chocolate is fully melted, allow it to cool for a minute. Remember, it should be below 70°C. You can use a candy or alcohol thermometer if you want to be totally sure the temperature is below this threshold.

7. Once the chocolate has cooled a little, but is still liquid, add in your finely cut or grinded mushrooms. At this point, also add the raw cacao powder if you are using it.

8. Stir the chocolate mix so that the mushrooms (and cacao) are evenly distributed throughout it.

9. Carefully pour it into your moulds, and then place them in the fridge to cool and set.

10. Once your shroom chocolate has set, enjoy!

Can you make chocolate with magic truffles?

Yes, you can. Regardless of whether you use shrooms or truffles, it will work—as long as they are 100% dry. The active compounds in magic mushrooms and magic truffles are exactly the same, and so they will have the same effects.

Valhalla Magic Truffles

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How to dose magic mushroom chocolate

Dosing magic mushroom chocolate is actually quite simple. All you have to do is use one normal dose of mushrooms per portion of mushroom chocolate.

Example: If you are making one mushroom chocolate bar to share between two people, use two doses of magic mushrooms and evenly distribute it throughout the entire bar. This will equate to roughly one dose per half.

That being said, it can be hard to ensure an even distribution throughout your chocolate. Proceed cautiously with your first dose, especially if you are not used to the effects of psilocybin. It may be that one portion has more than you intended, resulting in a stronger high than you counted on. If you grind and stir your shrooms well, this shouldn’t be too much of an issue. But always err on the side of caution when it comes to dosing.

How long does magic mushroom chocolate last?

There is no single answer to this, and it mostly depends on the chocolate. If the chocolate remains sealed and in a cool and dark place, then it will probably retain its psychoactive properties for at least one year. The good news is that chocolate usually doesn’t go off in a way that’s especially harmful, although it can taste bad.

Making magic mushroom chocolate: not so difficult

As you can probably tell, making magic mushroom chocolate is incredibly easy. Aside from the psychoactive mushrooms, you don’t need anything special, so there’s really no reason not to try it (unless you don’t like chocolate).

Also, note that the recipe above is just a foundation; feel free to play around with it. Why not throw in some dried fruit and nuts? Or salt and caramel? Whatever you do, be thoughtful and enjoy!

Max Sargent

Max has been writing for over a decade, and has come into cannabis and psychedelic journalism in the last few years. Writing for companies such as Zamnesia, Royal Queen Seeds, Cannaconnection, Gorilla Seeds, MushMagic and more, he has experience in a broad spectrum of the industry.

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