Mushroom Chocolate is a delicious way to enjoy entheogenic mushrooms. This recipe is easy to make and can be customized for different effects. This particular recipe uses lion’s mane mushrooms and dried rose petals for a unique, Valentine’s Day-inspired treat. URL

When making mushroom chocolate, it’s important to work out the dosage. To do this, divide the total number of chocolates by the amount of mushroom you’re using per candy. For example, if you’re using two pounds of chocolate, that’s about 42 grams of cracker dry Psilocybe cubensis (or more, depending on the size of your molds). This makes 28 mushrooms, so each one should contain around 1.4 grams of psilocybin.

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Mix the mushroom into the tempered chocolate and stir it thoroughly—you don’t want an uneven distribution of the dose. Then pour the mix into molds and put it in the freezer to harden up. When you’re ready to use your chocolates, remove them from the mold and wrap them in paper or foil if you’d like.

Mushroom Chocolate can be stored in the fridge or freezer, but it’s best to eat them straight away when they’re made. This will reduce the likelihood of them melting or losing their potency. Also, it’s a good idea to store them in an airtight container with a lid that can be closed tightly—such as a glass Snap-Ware storage container you might normally use for storing weekday leftovers—and keep them out of direct sunlight when possible to prevent oxidation.