Shrooms Feel Great…and Taste Like Dirt. Make Mushroom Chocolates. Here’s How.

Shrooms Feel Great…and Taste Like Dirt. Make Mushroom Chocolates. Here’s How.

If you’re interested in “deep ceremonial work,” just eat mushrooms raw. Don’t lemon-tek them or turn them into honey. Eating shrooms fresh or dried lets you taste their earthy, dirty nature, and connect with the fungus. Gets you closer to their essence.

So says Travis Tyler Fluck (pronounced flook), a deep appreciator of psilocybin mushrooms. Fluck was a driving force behind the world’s first psychedelic decriminalization vote, in Denver in 2019. He’s a two-time winner of the Psilocybin Cup, and a co-founder of the Denver Mushroom Cooperative, a community education organization.

If you add sugar or lemon to your mushrooms, it’s almost like turning Grey Goose into Jell-O shots, or dousing your caviar in ketchup.

Still, Fluck admits, mushrooms don’t taste great to most people. And not everyone’s trying to do deep ceremonial work all the time. And a lot of people aren’t ready for the yuck of raw mushrooms.

So sometimes he makes chocolates–a sweeter, tastier way to eat mushrooms.

“A spoonful of sugar makes the medicine go down,” Fluck says.

And it’s not hard to make mushroom chocolates, either. “Just heat the chocolate up and stir in the mushroom powder and put it in a mold,” Fluck says. He pops mushroom-infused chocolates out of an ice cube tray, places them on shiny paper, and wraps them up like gifts.

You can, too.

The Basics of Mushroom Chocolates

There are many ways to consume mushrooms, including eating them whole (either wet 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.

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.

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Ingredients For Mushroom Chocolates

The essential ingredients you’ll need to make mushroom chocolates are:

  • Magic mushrooms, dried and ready to be chopped up or powdered
  • Store-bought chocolate (bars or chips)
  • Two saucepans, or a saucepan and a glass bowl
  • Sharp knife or coffee grinder
  • Chocolate mold
  • Digital scale

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Sourcing Magic Mushrooms

People get psilocybin mushrooms by:

  • Growing at home.
  • Buying From A Dealer. Know that some strains, like penis Envy and Liberty Caps are more potent than others.
  • Picking Them. Psilocybin-containing mushrooms grow around the world, from Florida to Oregon. Be super careful; a lot of mushrooms look the same.

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Determining Your Dosage

When making mushroom chocolates, you don’t want to guess your shrooms dosage. Doing so could either land you with an underwhelming, overwhelming, or difficult trip.

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 so 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 scales, you can measure out 1g of mushrooms for each 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.

Of course, if you’re a beginner when it comes to shrooms, you can always put less in. If you’re a seasoned tripper, you can add more than a gram.

Make a note of the dose that is going into your chocolate, so you can tell others confidently that one piece of chocolate contains, for instance, 1g of magic mushrooms – being sure to also tell them the strain or species.

RELATED: How Much Do Shrooms Cost, And Can You Buy Them Legally?

How To Make Mushroom Chocolates

Here is a step-by-step process for making mushroom chocolates.

  1. Chop your mushrooms into small, easily manageable pieces. Or powder your shrooms using a spice/coffee grinder.
  2. Put your chocolate of choice in a glass bowl. If you have bought chocolate bars, cut them into small pieces. And if you have chocolate chips, pour them in until you have the amount you want.
  3. Fill the saucepan with water about halfway. Place the chocolate-filled bowl in the middle of the pan. (You don’t want to put the chocolate itself in the pan, as it shouldn’t be getting wet.)
  4. Place the pan on a stovetop and bring the water to a boil. The heat from the water will melt the chocolate inside the bowl. It is possible to melt the chocolate inside the microwave, however, this risks burning the chocolate.
  5. Remove the bowl from the pan once all the chocolate has melted and let it cool for a minute.
  6. Once the chocolate has cooled a bit, mix in your mushrooms (the total dose of which will be divided by the number of molds you have) and stir until they seem evenly distributed. Make sure to mix very well!
  7. Pour the mushroom-chocolate mix into molds. If the mixture is too thick to pour, spoon it into the molds and smooth out the tops.
  8. Cool the magic mushroom chocolates, either in the fridge or freezer or by leaving them on the counter at room temperature.

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How To Store Mushroom Chocolates

Store mushroom chocolates in an airtight container in the fridge or freezer. A glass Snap-Ware container, which you would normally use for storing weekday leftovers, will be perfect for the fridge. Make sure to line the container with waxed baking paper to prevent sticking. You can also place each individual chocolate in miniature waxed muffin paper.

Place in zip-lock bags to store in the freezer.

Keeping mushroom chocolates cool will slow the rate of oxidation, as well as prevent them from melting on a hot day. You can expect these chocolates to last in the fridge for up to a month but perhaps longer than that, up to six months — up to a year in the freezer.

Mushroom Chocolates Are Discreet

In most countries around the world, magic mushrooms are a highly prohibited drug. In the United States, they remain, federally, a Schedule I drug. This classification entails the harshest punishments for selling or possession. Having dried mushrooms in a clear jar or plastic bag will look suspicious.

It’s true that people do use dried edible mushrooms for cooking, but don’t expect law enforcement to assume this if they catch you with your shrooms.

Mushroom-infused chocolates, on the other hand, look the same as 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 sell magic mushroom bars but they’re often labeled as such, which obviously isn’t as discreet as making your own, without such labeling.

Once you have your mushroom chocolates, you can take them anywhere. Just make sure that they don’t end up in the wrong hands, with someone eating them and assuming they’re just normal chocolates.

Sam Woolfe

Sam Woolfe

View all posts by Sam Woolfe

Sam Woolfe is a freelance writer based in London. His main areas of interest include mental health, mystical experiences, the history of psychedelics, and the philosophy of psychedelics. He first became fascinated by psychedelics after reading Aldous Huxley's description of the mescaline experience in The Doors of Perception. Since then, he has researched and written about psychedelics for various publications, covering the legality of psychedelics, drug policy reform, and psychedelic science.

Reilly Capps

Reilly Capps

Reilly Capps is the editorial director of HealingMaps. He has written about psychedelics for Rooster Magazine, The Washington Post, The Telluride Daily Planet, LucidNews, 5280, Chacruna, The Third Wave, and the MAPS Bulletin. A licensed EMT, he used to answer 911 calls on the ambulance in Boulder, Colo., where he learned how drugs affect a community. Read all his work at and follow him on Twitter @reillycapps

This post was approved by mycologist Caine Barlow

Caine is a mycologist and educator who is skilled in mushroom cultivation, cell culture, and biotechnology. He has a Master’s Degree focused in Science (Bioinformatics) from University of Melbourne. He focuses on teaching how to culture and grow gourmet fungi while partnering with other organizations to help promote the discussion and conservation of fungi in the developing field of Conservation Mycology.

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