Laura Smith
Mushroom-infused chocolate is a creative and delicious way to enjoy the benefits of your favourite mushroom species. Whether you're using medicinal mushrooms like lion's mane, reishi, or chaga for their health benefits, or simply looking to elevate your culinary skills, making your own mushroom chocolate allows you to craft a treat that is both indulgent and functional. The process involves drying and grinding mushrooms into a powder, melting chocolate, combining the two, and then moulding and cooling the mixture. The type and dosage of mushrooms, as well as the temperature and consistency of the chocolate, are important considerations when creating mushroom chocolate.
| Characteristics | Values |
|---|---|
| Type of mushrooms | Reishi, Cordyceps, Lion's Mane, Chaga, Turkey Tail, etc. |
| Type of chocolate | Dark, Milk, Caramel, etc. |
| Temperature | Below 70°C to avoid breaking down Psilocybin |
| Dosage | 10 mg of dried mushroom powder per serving |
| Moulds | Refrigerate for 1-2 hours |
| Storage | Airtight container at room temperature or in the refrigerator |
| Consuming | Start with a small portion |
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What You'll Learn
Choose the right mushroom type for your desired effects
The type of mushroom you select is crucial to achieving the desired effects of your mushroom chocolate. The first step is to decide whether you want to create a chocolate bar with medicinal mushrooms or psychedelic mushrooms, depending on what is legal and safe in your region.
If you're looking for a medicinal mushroom chocolate bar, you can choose from a variety of functional mushrooms known for their health benefits. Popular options include Reishi, which has calming properties and a slightly bitter taste that pairs well with chocolate; Cordyceps, which are energizing and anti-fatigue with an earthy flavour; and Lion's Mane, which is famous for its cognitive and neurological benefits.
On the other hand, if you're interested in creating a psychedelic mushroom chocolate bar, you should select a variety known for its psilocybin content, such as Psilocybe cubensis or Psilocybe semilanceata. These mushrooms are illegal in many places, so it's important to ensure legality and safety before proceeding.
Once you've selected the type of mushroom, it's crucial to source them from a reputable supplier. Look for organic, edible varieties that are free of contaminants like pesticides. Check for third-party testing to ensure the mushrooms are safe and authentic. Properly cleaning and drying your mushrooms is also essential to preserve their essence before finely grinding and integrating them into your chocolate mixture.
Finally, when creating your mushroom chocolate, it's important to get the dosage right. Decide on the desired mushroom dose and evenly distribute it throughout the chocolate to ensure consistency and safety. Achieving a uniform distribution can be challenging, so make sure to grind and stir your mushrooms thoroughly and keep track of the dosage in each serving.
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Prepare your mushrooms by drying and grinding them
Preparing your mushrooms through drying and grinding is a crucial step in making mushroom chocolate. Here is a detailed guide to help you through the process:
Drying your mushrooms:
Firstly, it's important to clean your mushrooms thoroughly. Despite the myth that mushrooms soak up water, you can wash them gently under running cool water, scrubbing them with a vegetable or mushroom brush. You can also slice them first and then wash them. Once cleaned, the mushrooms need to be dried. The drying process helps to remove moisture, which can cause decomposition and affect the shelf life of your mushrooms. There are a few methods you can use to dry your mushrooms:
- Using a dehydrator: This is considered the best way to dry mushrooms. You can use a digital dehydrator, which allows you to control the temperature and duration of the drying process. Set the dehydrator to 155 degrees Fahrenheit and dry the mushrooms for 10-12 hours. For lower temperatures, such as 120 degrees Fahrenheit, you may need to double the drying time to 24-32 hours. Your mushrooms are adequately dried when they easily snap in half.
- Using an oven: Preheat your oven to a low temperature, around 150 degrees Fahrenheit (65 degrees Celsius). Place the sliced mushrooms on a baking sheet and put them in the oven for one hour. Then, turn the mushroom slices over and return them to the oven for another hour. After removing them from the oven, let them cool down. Check if the mushrooms are crispy and dry. If not, return them to the oven for another 30 minutes, checking their dryness every half hour.
- Using a paper bag or cardboard box: This method utilizes natural evaporation. Place your mushrooms in a paper bag or cardboard box and let them sit for 24 hours. This process helps speed up the evaporation of moisture.
Grinding your mushrooms:
Once your mushrooms are dried, it's time to grind them. Using a sharp knife or a coffee grinder, cut or grind the mushrooms into small pieces. The smaller the pieces, the better. This step ensures that the mushrooms can be evenly distributed throughout your chocolate mixture.
Remember, the drying and grinding process helps extend the shelf life of your mushrooms and prepares them for incorporation into your chocolate creation. Always store your dried mushrooms in airtight containers, such as mason jars, to maintain their potency and freshness.
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Melt your chocolate and keep it below 70°C
Melting chocolate is the first step in making mushroom-infused chocolate. It is important to melt your chocolate at the right temperature to ensure it doesn't burn. The melting point of chocolate depends on its ingredients. Milk chocolate has a lower melting point than dark chocolate because of the milk fat in it, so it will melt faster and at a lower temperature. Milk chocolate will start to melt at around 75°C and dark chocolate at around 80°C.
To melt your chocolate, you can use a microwave or a stovetop. If using a microwave, put your chocolate in a bowl and heat it in 30-second bursts, stirring in between, until it is fully melted. This method is quick, easy, and efficient, and it minimizes the risk of scorching. If using a stovetop, first chop your chocolate into small, evenly sized pieces to ensure it melts uniformly. Fill a medium saucepan with 4 cm of water and place it over medium heat. Bring the water to a gentle simmer, being careful not to let the chocolate come into contact with the water, as this will cause it to become grainy and clump together.
Once your chocolate is fully melted, remove it from the heat and let it cool slightly before adding your mushroom powder. This is important to avoid damaging the delicate compounds in the mushrooms.
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Combine the mushrooms and chocolate, stirring thoroughly
When combining mushrooms and chocolate, it is important to ensure that the temperature remains below 70°C, as psilocybin begins to break down at this temperature. This means that when melting chocolate, it should be removed from the heat and allowed to cool slightly before adding the mushrooms.
To combine the mushrooms and chocolate, first, make sure your mushrooms are thoroughly dried. Using a sharp knife or coffee grinder, cut or grind your mushrooms into small pieces. The smaller the better. Then, melt your chocolate. This can be done by placing the chocolate in a glass or metal bowl over a saucepan of simmering water, ensuring there is at least an inch of space between the water and the bottom of the bowl. Alternatively, the chocolate can be melted in the microwave on low. Once the chocolate is fully melted, remove it from the heat and allow it to cool slightly.
Next, gradually add the mushroom powder to the melted chocolate, stirring constantly to ensure it mixes evenly. The amount of mushroom powder added will depend on the desired dosage and potency. For example, if you want 10 mg of dried mushroom powder per serving, multiply 0.01 (grams) by the number of servings you’re making. So, if you’re making 20 servings, you would use 0.2 grams of mushroom powder in total.
Once the mushroom powder has been added and stirred through, the chocolate can be poured into moulds or a baking sheet and placed in the refrigerator to set. It is important to avoid freezing the chocolate, as this can affect its texture. The chocolate should be refrigerated for 1 to 2 hours, or until it has hardened completely.
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Pour the mixture into moulds and refrigerate
Once your chocolate and mushroom mixture is ready, it's time to pour it into moulds and refrigerate. This step is crucial in shaping your mushroom chocolate and ensuring it sets properly. Here's a detailed guide to help you through the process:
Choosing the Right Moulds
Select moulds that are specifically designed for chocolate or candy making. These moulds are usually made of silicone or plastic and come in various shapes and sizes. You can choose a mould with your preferred shape, such as bars, rounds, or fun designs. Make sure the moulds are clean and dry before using them.
Pouring the Mixture
Carefully pour the chocolate-mushroom mixture into the moulds. Hold the moulds steady with one hand and use a spoon or spatula to gently fill each cavity. Take your time to avoid spilling. If you're using a double boiler, pour the mixture into a separate container first, as this will make it easier to handle and reduce the risk of spilling hot liquid.
Removing Air Bubbles
Once the moulds are filled, gently tap them on a flat surface to remove any air bubbles that may have formed. Air bubbles can cause imperfections in your final product, so this step helps ensure a smooth and even texture.
Refrigerating
Place the filled moulds in the refrigerator. It's best to use a flat surface in the refrigerator to ensure the moulds don't tip over. Allow the chocolate to chill for at least an hour. The chocolate is ready when it has hardened completely. Avoid freezing, as it can affect the texture and cause condensation issues when removed from the freezer.
Demoulding
After the chocolate has set, carefully remove it from the moulds. Gently peel back the mould or tap it lightly to release the chocolate. If you're using a silicone mould, you can gently push each chocolate piece from the bottom of the mould. Be careful not to apply too much pressure, as fresh chocolate can be delicate.
Storage
Once your mushroom chocolates are demoulded, store them in an airtight container at room temperature or in the refrigerator for extended freshness. Keep them away from direct sunlight and moisture to prevent melting or discolouration.
Remember, always handle chocolate with care as it can be sensitive to temperature changes and moisture. By following these steps, you'll be able to create beautifully shaped mushroom chocolates with a professional finish.
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Frequently asked questions
Mushroom chocolate is a creative and delicious way to enjoy the benefits of your favourite mushroom species. They are artisanal chocolates infused with mushrooms, giving them a unique flavour profile and potential health benefits.
First, ensure your mushrooms are thoroughly dried and then cut or grind them into small pieces. Next, melt your chocolate in a glass or metal bowl over a saucepan of simmering water. Once the chocolate is fully melted, allow it to cool slightly before gradually mixing in the mushroom powder. If you're aiming for a specific dose per serving, use this formula: Number of Servings x Desired Potency Level = Total Weight of Input Material. Finally, pour the mixture into moulds and place them in the fridge to cool and set.
The most popular functional mushrooms to add to chocolate include Reishi, Cordyceps, Lion's Mane, Chaga, and Turkey Tail. It's important to note that not all mushrooms are created equal, so always do your research and choose organic, edible varieties.
