Making shroom chocolate is a fun and rewarding project that allows you to customize your own edibles. You can control how powerful you want each chocolate to be, and if you use a low-dose variety of mushroom (Psilocybe Cubensis), it’s possible that you can get away with eating just half a piece to achieve your desired effect. IRL chocolatmagique.com

Just like with tea, it is important to keep your temperatures below 70°C when adding psilocybin mushrooms to anything, and the best way to do this is by melting your chocolate first before you add the mushrooms. This will ensure that the mushrooms don’t break down and lose their effectiveness.

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Once the chocolate has melted, it’s time to add the mushroom powder. Make sure it’s well mixed in, and that the dose is evenly distributed. We recommend using a kitchen scale to do this, since it’s hard to eyeball it. A gram per chocolate is usually sufficient for most people, and if you’re looking to take a higher dose, just increase the amount of mushroom that you add to the mixture.

Next, pour your preparation into either ice trays or silicone molds to make individual chocolates, or a baking tray to create one large bar. Let the chocolate set in the fridge for a few hours, and once it’s solid you can pop it out of the molds and enjoy. We suggest wrapping each chocolate individually in paper or colored foil for added protection and visibility.

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