RECIPES

INGREDIENTS:

Chocolate chips, baking chocolate, chocolate melting wafers or chocolate bars

Dried psilocybin mushrooms

SPECIAL EQUIPMENT

Chocolate mold or candy mold

Coffee grinder

Saucepan

Bowl or Pyrex measuring cup

HOW EASY ARE MAGIC MUSHROOM CHOCOLATES?

Magic mushroom chocolates are surprisingly easy to make. When you compare mushroom edibles to cannabis edibles, there is no contest. Mushroom edibles are easier and take far less time than cannabis edibles. For instance, the decarboxylation process doesn’t exist with mushrooms. You can eat mushrooms fresh, fried or dried and get full effects without complicated processes and calculations.

DOSING MAGIC MUSHROOM CHOCOLATES

Although every person has their preferred amount of mushrooms they like to eat, use less when consuming mushrooms in chocolate. Because the mushrooms are ground to a fine powder (increasing the surface area), they are more readily absorbed.

If you normally eat 3 grams of dried shrooms, put 2 grams into each chocolate.

WHAT DO SHROOM CHOCOLATES TASTE LIKE?

Mushroom chocolates have a delicious nutty flavor. In fact, if you didn’t know any better, you might think you are eating chocolate with finely ground nuts.

WHAT’S THE HARDEST PART OF MAKING MAGIC MUSHROOM CHOCOLATES?

The hardest part about making mushroom chocolates is managing the consistency. With the mushroom powder being so dry, the chocolate can get very thick and hard to stir and pour. However, you can try adding lecithin because it increases the viscosity of the chocolate. Otherwise, just be patient and work the chocolate the best you can. A small rubber spatula makes the process easier. Even if your chocolates look a bit rough, they will still taste great.

DIRECTIONS FOR MAKING MAGIC MUSHROOM CHOCOLATES

STEP 1

Grind the dried magic mushrooms by putting them in a coffee grinder. Keep grinding until you have a light, fluffy powder.

STEP 2

Melt the chocolate by placing it inside of a container inside of a pot with water in it. For example, you can use a pyrex measuring cup inside of a saucepan with an inch or two of water in it. Make sure you have a wire rack or other spacer under the measuring cup to keep it off the bottom of the saucepan. This makes measuring the melted chocolate very easy.

STEP 3

Mix the dried magic mushrooms into the chocolate by adding a bit of powder at a time and stirring until it is completely mixed.

STEP 4

Pour the chocolate into molds. If the chocolate is too thick to pour, spoon the chocolate into the molds and smooth out the tops.

STEP 5

Cool the magic mushroom chocolates by leaving them on the counter at room temperature.

Ingredients

• 1 pound angelica, lovage or fennel stems
• 1/2 teaspoon baking soda
• 1 cup water
• 1 cup sugar

Instructions

• Cut your angelica stems to a length that will fit into the jar you plan on storing them in. Bring a pot of water to a boil and add the baking soda. Get a bowl of ice water ready. Boil the stems for 5 minutes, then shock in the ice water. 
• Meanwhile, bring the water and syrup to a boil. Get a glass or other non-reactive container ready for the stems and syrup. When the angelica is ready, put the stems in the container and pour the hot syrup over them. Let this come to room temperature, then cover. Let this sit at room temperature overnight. 
• Next day pour the syrup into a pot. Bring it to a boil and add the angelica stems. Boil for 1 to 2 minutes, then pour everything back into the container. Let this come to room temperature, cover, then store overnight again. Do this once or twice more. 
• After the final syrup boil, set the stalks on a rack to cool and dry a bit. When they are room temperature, roll them in granulated or caster sugar and store in a jar. 

Ingredients

• 1/2 cup hulled hemp seeds
• 3-4 cups water (use less water for thicker, creamier milk!)
• 1 pinch sea salt
• 1 whole date, pitted (optional // for sweetness // or 1 Tbsp (15 ml) maple syrup)
• 1/2 tsp vanilla extract (optional)
• 2 Tbsp cocoa or cacao powder for “chocolate milk” (optional)
• 1/4 cup 1/4 cup fresh berries for “berry milk” (optional)

Instructions

• Add hemp seeds, water, salt, and any additional add-ins (optional) to a high speed blender. Top with lid and cover with a towel to ensure it doesn’t splash. Blend for about 1 minute or until the mixture seems well combined.
• Scoop out a small sample with a spoon to test flavor/sweetness. Add more dates, salt, or vanilla as needed.
• Pour the mixture directly into a serving container. You can strain it, but it doesn’t needed.
• Transfer to a sealed container and refrigerate. Will keep in the refrigerator up to 5 days (sometimes more). Enjoy cold (and shake well) for best results. It’s delicious straight from the jar, in smoothies, with granola, or in baked goods!