How to Make Mushroom Chocolate

Chocolate is a universally loved food and an ideal medium to incorporate mushrooms. The combination is a popular trend amongst functional mushroom enthusiasts looking to microdose and create unique psychedelic experiences with an edible. The key to success is selecting the right mushrooms, carefully dosing, and finely integrating them into your desired chocolate recipe.

It’s also important to choose high-quality ingredients to maximize the health benefits and flavor of your chocolate. Selecting an organic, fair trade chocolate with low-sugar is a must, as is using a sugar substitute like panela (which is richer in minerals than muscovado sugar) or another type of non-refined sugar.

Sweet Dream Mushroom Chocolate: A Delicious New Way to Enjoy Mushrooms

Next, you’ll want to grind the dried mushrooms into a fine powder. You can do this manually with a coffee grinder or blender. Once ground, mix them with the melted chocolate and pour into your desired molds (or simply a tray lined with wax paper). It’s recommended to use a scale when pouring so you know exactly how much chocolate and mushroom per bar/tray, and thus, what the effects will be.

Once cooled, the infused chocolate will harden at room temperature or in the refrigerator. Store in an airtight container or wrapper with a label to track expiration and dosage information. This type of storage will maximize the shelf life and potency of your Mushroom Chocolate while minimizing moisture and air exposure. When stored properly, mushrooms in chocolate can last for up to a month.