How To Make Magic Mushroom Chocolate?

• 100g Chocolate (White, Milk, or Dark)
  
• 4g Dried Magic Mushrooms (Adjust According to Preference)
  
• Chopped Nuts e.g Pistachios, Walnuts, Peanuts (Optional)
  
• Dried Fruits e.g Strawberries, Mangoes, Apples (Optional)
  
• Spices e.g. Cinnamon, Vanilla, Salt (Optional)
  

Tools

• Small Bowl
• Sauce Pan
• Silicon Mould or Baking Paper
• Thermometer (Optional)
• Aluminium Foil (Optional)
• Blender or Coffee Grinder (Optional)

Instructions

1. 1.

   Prepare the Chocolate

   
   Break or chop the chocolate into evenly sized pieces so it melts smoothly and consistently. This ensures a silky final texture and prevents uneven heating. It doesn't really matter which chocolate you go for.
   

   
   

   Use whichever chocolate you fancy, whether that's white, milk, or dark. From experience though, chocolate with a high cocoa content and low sugar tends to give the best results.
2. 2.

   Prepare and Grind the Mushrooms

   
   Decide how many grams you'd like in your chocolate. For 100g of chocolate, I'd recommend a maximum of 5g of dried shrooms. Any more and the mixture becomes quite clumpy and thick, making it a right faff to pour into a mould.
   

   
   

   Chop or grind your mushrooms as finely as possible. A knife, blender, coffee grinder, or even a pestle and mortar will all do the job nicely. The finer the better, as it helps them blend into the chocolate evenly and avoids any big lumps.
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   Check out our Magic Mushroom Dosage Calculator!
3. 3.

   Set Up a Bain-Marie (Or Use a Microwave)

   
   Place a small amount of water in a saucepan and set a heatproof bowl on top, making sure it doesn't touch the water. This gentle method keeps the chocolate from catching whilst it melts.

   You can also use a microwave. Set it to medium power (around 500 watts), heat in 30-second bursts, and give it a good stir in between. Just be careful not to scorch it.
4. 4.

   Melt the Chocolate

   
   Add the chocolate pieces to the warm bowl and stir gently until it's melted into a smooth, glossy liquid. Make sure no water gets into the chocolate, as it'll ruin the texture entirely. This should take around 5 to 10 minutes.
   
5. 5.

   Tempering the Chocolate (Optional)

   

   Tempering is simply the process of carefully melting and cooling chocolate to control how it sets. Done properly, it gives the finished bar a professional glossy sheen and a satisfying snap when broken. It's a nice touch, but by no means essential.
   

   
   

   If you'd like to temper your chocolate, the steps are exactly the same. Just follow the temperature guidance for tempered chocolate. Learn more about tempering chocolate. 

6. 6.

   Mix in the Mushroom Powder

   
   Take the chocolate off the heat and leave it to cool for a minute or two, then add the mushroom powder. Stir thoroughly until everything is evenly combined and the powder is no longer visible.

   This is important for even distribution throughout the bar, so every piece contains roughly the same amount. That matters quite a lot for accurate dosing.
7. 7.

   Decorate Your Chocolate (Optional)

   
   Now for the fun bit. You can decorate however you like and add practically anything you fancy. Nuts such as pistachios, peanuts, or hazelnuts work brilliantly, as do dried fruits like strawberries, mango, or apple.

   
   

   You could even throw in a pinch of cinnamon, vanilla, or sea salt. Just make sure everything is completely dry so it doesn't affect the consistency of the chocolate.
8. 8.

   Pour Into Silicone Moulds or onto Baking Paper

   

   Carefully pour the warm chocolate mixture into silicone moulds of your chosen shape. Use a spatula or spoon to scrape out any remaining chocolate from the bowl. Give the moulds a gentle tap on the worktop to release any air bubbles and get a smooth, even surface.
   

   
   

   If you haven't got a mould to hand, baking paper works perfectly well. Just pour the mixture on and spread it out evenly. It won't look quite as smart and portioning it up afterwards will be a bit trickier, but it does the job.

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

   Let the Chocolate Cool Down and Enjoy!

   
   Leave the filled moulds to set at room temperature for 1 to 2 hours, or pop them in the fridge for 20 to 30 minutes. Once fully hardened, turn them out gently. They're now ready to store or tuck into straight away.
10. 10.

    How to Store Magic Mushroom Chocolate?

    

    Keep the chocolate in an airtight container somewhere cool and dark, either at room temperature or in the fridge, to preserve potency. Wrapping the bars in aluminium foil before popping them in the container is a good shout, though not strictly necessary.
    

    
    

    Technically the bars will keep for 6 to 12 months, but it's best to eat them within 4 weeks as potency does gradually decrease over time. If the outside starts to turn a bit white, don't worry as that's not mould. It's simply chocolate bloom, and the chocolate is perfectly fine to eat. Learn more about chocolate bloom.

Conclusion

Nutrition