The taste of magic mushrooms can be unpleasant for some people, so making edibles such as magic mushroom chocolate may be a good solution.
With the emergence of psilocybin mushrooms into the mainstream, many brands are popping up offering edibles that are so delicious that they can get you into trouble. If, however, you cannot get these products yet, you love cooking, or want to control your dose and source, check out these three recipes to make psilocybin chocolate.
Aztecs, Cacao, and Psychedelic Mushrooms
In fact, for thousands of years, mushrooms have been consumed with chocolate. Early reports documented by Harvard ethnobotanist Richard Schultes documented Aztec people of Central America eating raw mushrooms, having visions all night, and he notes that “they drank chocolate before daylight.”
Schultes recorded that the Aztec tradition combined the cacao, the “food of the gods,” and magic mushrooms native to Central America, Teonanacatl, “the flesh of the gods.” Mushrooms and cacao were consumed ritually together and were purported to strengthen the effects of mushrooms.
Science of Chocolate and Mushrooms
Today, we know that mushrooms have psilocybin, psilocin, and several other potentially active compounds that Aztec priests claimed to use to connect with higher realms.
Cacao, too, is well studied and still arguably worshiped to this day by chocolate lovers and cacao connoisseurs. Throughout Central and South America, cacao has long been treated as a psychoactive substance.
Theobromine is a stimulant associated with potential cognitive benefits and energy levels.
Anandamide interacts with the cannabinoid system in the body, mimicking some effects of cannabis.
Flavonoids are rich in antioxidants with potential stimulating mental or even psychoactive effects.
Phenethylamine is also known as “the love molecule” stimulating serotonin, norepinephrine, and dopamine.
It seems that many compounds in cacao do work in various ways that can offer cognitive benefits, suggesting that the synergy the Aztecs had discovered could be based on science.
How Many Mushrooms to Put in Each Chocolate?
Dosage is an individual choice, but be sure to take some time to think about how you will be measuring out your doses later.
If you have never done mushrooms, it’s probably better to figure out your threshold before dumping your whole bag in your chocolate mixture.
The most common dose of dried mushrooms used in psilocybin chocolate is 1 to 3 grams, depending on experience, strain, and other factors. Taking 3 to 4 grams is considered a high dose, while over 5 grams is considered a heroic dose, which is not recommended.
Otherwise, what are you making mushroom chocolates for? Are you microdosing or going on a full journey? How many individual chocolates do you want to create?
If your objective is to create microdoses, then you should know that a microdose is a 10th or 20th of a typical dose that would produce psychedelic effects.
Once you know your goals, do the math to figure out how much will be in each dose. Also, be aware of how evenly the mushrooms are distributed throughout your chocolates. Mixing your chocolate well is important, but be forewarned that mixing everything in one big bowl is not an exact science, and your doses can vary.
3 Easy Recipes for Psychedelic Mushroom Chocolates
Depending on how much time, money, and culinary skill you have, there are several ways to combine mushrooms and chocolate. This can range from throwing some chocolate bars in the microwave and having a journey later today or creating artisanal treats for a memorable trip.
1. Quick and Easy Shroom Chocolates
If you just want to mask the flavor or quickly prepare some doses for your friends, you can make mushroom chocolates with your favorite chocolate bars and some dried mushrooms.
This method can be done in about an hour and is delicious!
- Dried Mushrooms
- Several Dark or Milk Chocolate bars
- Microwave safe bowl
- Ice Cube Tray
- Coffee Grinder (optional)
How to make Mushroom Chocolates in Under an Hour
- First, either chop your mushrooms finely or grind them to a powder in a coffee grinder.
- Take your chocolate bars out of the package, break them up, put them in a microwave-safe bowl, and melt the chocolate for 30 seconds. Take it out, stir it, and put it back in for 30 more seconds. Repeat until fully melted
- Let the chocolate cool a little, and then mix in your mushrooms well and pour the chocolate into an ice cube tray. Put this in the fridge for an hour, and you have mushroom chocolates!
2. Magic Mushrooms with Homemade Cacao Chocolate
If you are interested in making chocolate from scratch, you can try this DIY chocolatier experience. By making chocolate yourself, you can control the sweetness, bitterness, and texture, and add other flavorings.
It’s also helpful to source your ingredients if you have favorite cacao or dietary preferences. Using real cacao will also allow for potential entourage effects with mushrooms, whereas most store-bought chocolate is processed from beans that may not have as many psychoactive effects.
Ingredients for Mushroom Chocolate Bars from Scratch
- Dried Mushrooms - your chosen dose
- 1 cup Cacao - block or powder
- 2 cups Cocoa Paste or Coconut oil
- 2 - 4 tablespoons Sweetener - Honey, maple syrup, agave, confectioners sugar
- 1 teaspoon Vanilla extract
- A pinch of salt
- Double Boiler or a pot and bowl that can be heated, like pyrex or stainless steel
- Chocolate molds
- Measuring Cups
- Grater (optional)
- Squeeze bottle for filling molds (optional)
How to Make Mushroom Chocolates from Scratch
- To begin, measure out your cacao and cacao paste. Our suggested ratio is 1 part cacao 2 parts cacao paste, but if you know you like your chocolate dark, you can use a bit more cacao, or if you like creamy chocolate, try out more cocoa paste. You can use a grater or simply chop cocoa paste or a solid block of cacao so that it is easy to put in measuring cups.
- Prepare your mushrooms. You can chop them finely, but the best is to grind them to dust in a clean coffee grinder.
- When you have your ingredients ready, you can set up your double boiler. A double boiler is one pot that fits on top of another. The upper pot is heated by steaming water below it. You should note that if you place the cacao in a pot directly on a stovetop, it will burn, so do not skip this step! (If you don’t have a double boiler, you can make your own. Add about an inch of water to a saucepan and find another pot that fits inside it or a heat-safe bowl you can put on top).
- Heat up the pot and add the cacao and cocoa paste together. Use your whisk to mix.
- Slowly whisk in sugar. If you want your chocolate to be smooth, avoid granular sugars that will not melt completely and leave a rough texture. Honey, maple syrup, or agave blend well with melted chocolate. Fine confectioners sugar (powdered sugar) works well but add it slowly with lots of whisking.
- Add vanilla extract for flavor. Be careful when choosing your vanilla. Using a water-based extract will react to the oily cacao and cacao paste, creating an unpleasant texture. Powdered vanilla and oil extracts are best if you want smooth chocolates.
- Before adding your mushroom powder, it's good to do a little taste test to make sure your chocolate is sweet or bitter in the way you like it. This stage can also be a good moment to add extras like nuts, cacao nibs, cinnamon, or cardamom. We always go with a healthy pinch of sea salt to bring out the flavors.
- Once you have a gastronomical experience you like, it’s time to add your shrooms! Slowly stir them in, as this can affect the consistency of your mix quite a bit, and it is easier to adjust if you don’t dump them in all at once. If the consistency isn’t what you prefer, adjust with more cacao and cacao butter, don’t add water!
- Once everything is well mixed, you can put the melted chocolate in a squeeze bottle and pour or carefully spoon the chocolate mixture into your molds. Tap and wiggle the molds to even out the chocolate and avoid air bubbles. (You can get hard molds that make nice chocolate bars you can divide into pieces, which is excellent if you are microdosing. We prefer flexible silicone molds as it is easy to pop chocolates out when they are ready).
- When the chocolate is divided up, you can pop it in the fridge, or if you are more patient than us, let them cool at room temperature.
3. Magic Mushroom Peanut Butter Cups
Now that you know how to make chocolate from scratch, you can really take things to the next level with these peanut butter cups. The process involves a few extra steps, but we promise the reward is worth it.
- Dried Mushrooms
- ½ pound of bittersweet/semisweet baker's chocolate (or your homemade recipe!)
- 1 cup Confectioners sugar
- 2 tablespoons Butter or Coconut oil
- 1 cup Peanut Butter, Smooth or Crunchy
- Cooking Supplies
- Electric Mixer
- Mixing Bowl
- Double Boiler or similar setup
- Measuring cups/spoons
- Paper candy cups or muffin cups
- Muffin tin or baking sheet
- Pastry Bag (optional)
How to Make Magic Mushroom Peanut Butter Cups
- First, with your electric mixer on a medium/low setting, mix peanut butter, sugar, butter/coconut oil, and finely ground or chopped mushrooms in a bowl.
- When the filling is completed, melt the baker's chocolate in the double boiler, or prepare your chocolate from scratch. Because we added sugar to the peanut butter filling, you can dial the chocolate to whatever your sweet tooth prefers in this step.
- Take the muffin tin and place paper candy cups in each hole. Then, with the chocolate warm and liquid, take a spoonful of chocolate and pour a little on the sides and bottom of each candy cup wrapper.
- When you have completed a tray of wrappers, place them in the freezer to harden the chocolate.
- While the chocolate is hardening in the freezer, fill your pastry bag with peanut butter and mushroom filling. When they are solid, remove the candy cup bottoms and add a squeeze of peanut butter filling from your pastry bag or carefully spoon it on. Try to keep the mixture in the center.
- Pour or spoon the chocolate mixture over top and replace the peanut butter cups in the fridge or freezer. Wait half an hour and enjoy with caution!
How to Store Mushroom Chocolates
Now that you have created your magic chocolates, be sure to label them carefully and keep them away from children. Remember what your dosage is too!
The easiest way to store mushroom chocolates is in the fridge or freezer to prevent the chocolate from melting. If you are transporting them, keep them cool and individually wrap them in aluminum foil for protection.
Psilocybin, the psychedelic compound in magic mushrooms, will degrade faster when exposed to oxygen, extreme heat, or when ground up. While the effects will not be immediate, and the heat in the chocolate-making process shouldn't have too much impact on your mushrooms, it’s important to understand that making mushrooms into chocolates isn’t the best long-term storage option. In the short term, your mushrooms will retain the vast majority of their potency.
Making Mushroom Chocolates
Magic Mushroom chocolates are delicious and a nod to an ancient tradition of combining mushrooms and cacao. They are discreet, great to share with friends, or add an interesting element to a social gathering.
It is essential that you learn about the laws of your country regarding the possession and use of psilocybin mushrooms before you start making psychedelic chocolates. In no way should you break any laws or engage in illegal activities.
Use responsibility and enjoy!