How to Make Magic Mushroom Chocolate Bars?

• 100g Chocolate (White, Milk, or Dark)3.5 oz Chocolate (White, Milk, or Dark)
• 5g Dried Magic Mushrooms (Adjust According to Preference)⅛ oz Dried Magic Mushrooms (Adjust According to Preference)
• Chopped Nuts e.g Pistachios, Walnuts, Peanuts (Optional)Chopped Nuts e.g Pistachios, Walnuts, Peanuts (Optional)
• Dried Fruits e.g Strawberries, Mangos, Apples (Optional)Dried Fruits e.g Strawberries, Mangos, Apples (Optional)
• Spices e.g. Cinnamon, Vanilla, Salt (Optional)Spices e.g. Cinnamon, Vanilla, Salt (Optional)

Tools

• Small Bowl
• Cooking Pot
• Silicon Mold or Parchment Paper
• Thermometer (Optional)
• Aluminum Foil (Optional)
• Blender or Coffee Grider (Optional)

Instructions

1. 1.

   Prepare the Chocolate

   
   Break or cut the chocolate into evenly sized pieces so they melt smoothly and consistently. This ensures a silky final texture and prevents uneven heating later on. It’s not really important which chocolate you use. 

   
   

   You can use whatever chocolate you like best, like white chocolate, milk chocolate, or dark chocolate. But from my experience, chocolate with high cocoa and low sugar content works the best.
2. 2.

   Prepare and Grind the Mushrooms

   
   Prepare your mushrooms by deciding how many grams you want in your chocolate. For 100g of chocolate, I recommend using a maximum of 5g of dried mushrooms. If you use more, it will make the chocolate very clumpy and thick, making it harder to pour into a mold.

   
   

   Then, cut or grind your mushrooms as fine as possible. You can use a knife, blender, coffee grinder, or even a mortar and pestle for this. The finer they are, the easier they merge with the chocolate. This is important for even distribution throughout the chocolate so you avoid big clumps.
   💡

   Check out our Magic Mushroom Dosage Calculator!
3. 3.

   Set Up a Double Boiler (Or Use a Microwave)

   
   Take a pot with a small amount of water and place a heat-safe bowl on top, ensuring it doesn’t touch the water. This gentle heating method keeps the chocolate from burning while melting.

   
   

   You can also use a microwave. Just set it to medium power (around 500 watts), heat the chocolate in 30-second intervals, and stir in between until it’s melted. But be careful, since the microwave can easily burn the chocolate.
4. 4.

   Melt the Chocolate

   
   Place the chocolate pieces into the warm bowl, and stir gently as they melt into a smooth liquid. This usually only takes a few minutes. Make sure no water gets into the chocolate, as it can destroy the structure of the chocolate. This takes about 5-10 minutes.
5. 5.

   Tempering Chocolate (Optional)

   

   Tempering is simply the process of carefully melting and cooling chocolate to control exactly how it hardens. This specific temperature cycle stabilizes your chocolate, giving the final bar a professional glossy shine and a firm, crisp "snap" when broken. While tempered chocolate is nice to have, it is not necessary for great results.

   
   

   If you want to use tempered chocolate for your mushrooms, the steps are exactly the same as with untempered chocolate. Learn more about tempered chocolate.

6. 6.

   Mix in the Mushroom Powder

   
   Take the chocolate off the heat, let it cool down for 1–2 minutes, and add the mushroom powder. Then, thoroughly stir until everything is evenly mixed and you can't see the powder anymore. That’s important so you get even distribution throughout the whole chocolate, so every piece has almost the same amount of mushrooms, which is important for correct dosing.
7. 7.

   Decorate Your Chocolate (Optional)

   
   Now, you can decorate the chocolate to your liking. You can add practically anything you want: nuts like pistachios, peanuts, or hazelnuts; dried fruits like strawberries, mangoes, or apples; or even spices like cinnamon, vanilla, and sea salt. Just make sure the ingredients are completely dry so they don’t affect the chocolate’s structure.
8. 8.

   Pour Into Silicone Molds or Parchment Paper

   

   Carefully pour the warm chocolate mixture into silicone molds of your preferred shape. Use a spatula or spoon to scrape the remaining chocolate out of the bowl. Tapping the molds lightly on the counter helps release trapped air bubbles for a smooth and even surface. 

   
   

   You can also use parchment paper by simply pouring the mixture onto it and spreading it evenly. It won’t be as pretty and will be harder to dose afterwards, but it works if you don’t have a mold on hand.

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   Be careful with snacking on the leftover chocolate!
9. 9.

   Let the Chocolate Cool Down and Enjoy!

   
   Allow the filled molds to firm up at room temperature for 1–2 hours, or put them into the refrigerator for 20–30 minutes. Once fully hardened, gently remove the chocolate. Now you can either store them or use them right away.
10. 10.

    How to Store Magic Mushroom Chocolate?

    

    Store the chocolate in an airtight container in a dark spot at room temperature or in the fridge for optimal potency preservation. I also like to wrap the bars in aluminum foil before placing them inside the container, though that isn’t mandatory. 

    
    

    Technically, mushroom chocolate bars stay good for 6–12 months, but we recommend consuming them within 4 weeks as potency naturally decreases over time. If your chocolate starts to turn white on the outside, that’s not mold. It is usually just 'chocolate bloom,' and the chocolate is still safe to eat.

Conclusion

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