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Many psychedelic users do not mind the taste of shrooms at all. However, others aren’t a fan of the taste and may try to disguise the taste by eating them with other foods, such as apple sauce or peanut butter. Instilling the mushrooms into chocolate is another effective way to mask the taste. Actually, once infused, many individuals say the chocolate handles a nutty flavor. Naturally, consuming the dried mushrooms in capsules allows you to avoid the taste completely, but then you miss out on eating chocolate.

There are many ways to consume mushrooms, including eating them entire (either damp or dried), lemon tekking, powdering them and putting them into capsules, making magic mushroom tea, or incorporating them into food. In terms of this last option, one popular way to do this is to make mushroom chocolates. Not everyone likes the taste of shrooms, so adding them to chocolate can be an effective way to mask the taste. This also allows you to discreetly carry around shrooms with you. This guide explains how to make mushroom chocolates, starting with how to obtain a batch of psilocybin mushrooms and then describing the process of adding them to chocolate.

Classic psychedelics such as psilocybin and LSD enter the brain via the same receptors as serotonin, the body’s “feel good” hormone. Serotonin helps control body functions such as sleep, sexual desire and mental states such as satisfaction, happiness and optimism. People with depression or anxiety often have low levels of serotonin, as do people with trauma, cluster frustrations, anorexia, smoking addiction and chemical abuse. Treatment typically involves discerning serotonin reuptake inhibitors, or SSRIs, which boost levels of serotonin available to brain cells. Yet it can take weeks for improvement to occur, experts say, if the drugs also work at all.

Psychedelic use among Indigenous peoples has a long history, and so does the practice of mixing a psychedelic substance with non-psychedelic substances, usually food or drink. These are referred to as admixtures and are thought to enhance a drug’s psychoactive impacts. One of the most significant example is a practice of the Aztecs of Mexico of combining psilocybin-containing mushrooms with liquid cacao (from the cacao tree whose seeds are used to make today’s chocolate). The Aztecs also combined psilocybin mushrooms with admixtures containing honey, flowers, and herbs, according to records of Aztec history by both Indigenous and non-Indigenous peoples.

Mushroom-infused chocolates, on the other hand, are discreet. They look the like any other chocolate, so there’s no reason they’ll raise suspicion (unless they’re explicitly labeled as containing magic mushrooms). Some dealers and darknet vendors market magic mushroom bars but they’re often labeled as such, which obviously isn’t as discreet as making your own, without such labeling.

When making mushroom chocolates, you do not intend to guess your shrooms dosage. Doing so could either land you with an underwhelming trip, an overwhelming trip, or worse, a “bad trip”. When determining your dosage, you want to consider how potent you want each piece of chocolate to be. We would recommend that you make each piece of chocolate contain a low dose to ensure that you can always eat another piece, or half a piece, if you want the trip to be stronger. We also recommend you use a mid-strength Psilocybe cubensis strain such as “Golden Teachers”. Using ranges, you can measure out 1g of mushrooms for each and every piece of chocolate. This is an easily divisible low dose. One piece would give you a mild trip, two pieces a moderate strength trip, and more than that would be a strong trip.

Store mushroom chocolates in an airtight container in the fridge or freezer. A glass Snap-Ware container, which you would normally use for keeping weekday leftovers, will certainly be perfect for the fridge. See to it to line the container with waxed cooking paper to avoid sticking. Fun Guy can also place each individual chocolate in miniature waxed muffin paper.

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