Hello peeps! Want to spend a few hours feeling like a renowned swiss chocolatier? Do you have some chocolate and some mushrooms laying about? Good. Lets get to work!


This recipe is my personal favorite way of eating the fruits of my labor, they look delicious, they work as pre weighed doses, they're stable at room temp for long periods of time, and they are much more inconspicuous than a bag of mushrooms.
The only true difference between these and other chocolate recipes i've seen on here is that, they are tempered, which means they'll be good at room temperature with no need for refrigeration for a long time.
Good link to read to familiarize the chocolate tempering process.THINGS YOU WILL NEED:

1. Powdered Mushrooms *do this with a coffee grinder* (i use 35grams to 1 & 1/3 cups chocolate, in my 2"x.75" moulds it comes out to be 15x2+.3g chocolate bars)
2. high cacao, low sugar, no milk, content chocolate *b/c tempering milk/sugary chocolates is very hard/improbable.*
3. RUBBER Spatula
4. Pot to fill with water
5. Glass or metal bowl that fits snugly in water pot (i like glass personally.)
6. Ziplock to use as a piping bag
7. Something to secure bag to (in my case a oatmeal cannister) and a rubber band around it so when it comes time pour the tempered chocolate it's not a mess.
8. silicone moulds, ice trays parchment paper, some type receptacle for chocolate
*items useful but not pictured above*
9. scissors to cut the tip of the ziplock to pour into moulds
10. foil for wrapping chocolates at the end
11. a cooking thermometer is helpful, but is not neccessary Lets get to work!Melting and mixing procedure: Step 1: Run your water until it is coming out hot (115-120 degrees f is ideal, and this is where a thermometer comes in handy, but it's not hard to do without), if not using a thermometer judge the temp by holding your finger under the running water. it should hurt to hold your finger underneath but should not be unbearable/scalding. If you can bear to hold it for 3-5 seconds, yet it is uncomfortably hot/warm this is perfect for the chocolate.
Step 2: fill the pot with enough water to go up the majority of the side of the bowl without flowing over or spilling water around.
It is vital that you do not get any water inside the bowl where we will be melting the chocolate, this will COMPLETELY ruin the tempering process, the relative humidity should also be to a minimum when tempering chocolate Once on the stove you can turn on the burner and keep it at the absolute minimum to keep the water
WARM (110-120f), not scalding, but still on the hotter end of warm.
Step 3: with dry hands set the bowl atop the pot and allow it to warm on the water for a minute or two. grab your chocolate, in this case its 1 &1/3 cup of chocolate, and
pour only 2/3ds of the chocolate to be used into the bowl, the remaining 1/3rd will be used during the tempering process as "chocolate seed", set this aside for later.
*If you have the burner on low warming the water, it should now be turned off*

Do not stir, don't do anything, just let it melt, if you stir immediately it may get clumpy.....just wait till its about 65-80% melted
Step 4: Once its sufficiently melted on its own,

give it a little stir with the
completely dry rubber spatula to finish it off
Step 5: Once melted throw in about 1/2 of the powdered mushrooms and give them a stir.

from this point on add smaller and smaller increments of mushroom powder until the powder and the chocolate have mixed to sweet equilibrium.
Troubleshooting tips;
1) * If at any time it becomes hard to stir during the mixing process, turn the bowl and run the rubber spatula along the side of the bowl, this forces the mix to go towards the middle of the bowl and become one mass again. Doing this makes it easier to work with. Now just give it a stir and add a little less powder.*
2)if above doesn't work, gently place the bowl, (making sure no water is splashed/added into the chocolate mix), back onto the pot of hot water for 15-20 seconds and then stir again.Tempering procedure:This is where things need to move quickly or else the chocolate will solidify in the bowl or lose temper, as such i don't have any pictures but i'll just describe the process.
prep work: during the tempering process, reheating the chocolate on the pot of water too much, or even at all can cause it to lose temper, meaning it won't be stable at room temp. Working too slowly will cause the chocolate to solidify in the bowl which causes you to have to break up all the chocolate, melt it down again and "re-seed" it to regain it's temper.
1) Make sure you have your diy chocolate piping bag secured and ready for the chocolate to be poured into it.
2) make sure all of the chocolate mushroom mix is melted thoroughly before adding the chocolate seed.
3)make sure your area is dry and clean.
4) make sure moulds are clean with no moisture in/on them.
Actual tempering process:
Step 1: pour the remaining 1/4-1/3 of the chocolate you saved into the already melted, untempered mushroom chocolate mix
Step 2: slowly and gently stir in the chocolate and try to evenly distribute the chocolate chunks throughout the mix. The slow melting of this unmelted chocolate is what tempers the chocolate. Stir with slow deliberation and again, make sure not to get any water or moisture into the mix.
*this melting of the seed chocolate can take <5-10 minutes with small batches, and >15-20 with larger (4-5cups) batches.*
Step 3: Once it is melted use the rubber spatula to scrape the chocolate out of the bowl, and into the diy piping bag. Once the chocolate is out of the bowl and into the bag, twist off the end making sure not too create too much pressure in the bag, and then cut the tip of the bag off with scissors.
Step 4: Working quickly, squirt the chocolate into your moulds, ONE AT A TIME, gently using the spatula to level off the chocolates.
- If you fill the moulds all at once an go back to level them later you'll likely find they've already hardened. When this happens the chocolates take on a resemblance of shiny, polished

, it's funny looking but not particularly appetizing.
Step 5: Let the chocolates in the mould cool at room temperature for 30mins-2 hours (depending on volume of chocolate moulds) to ensure they have completely solidified.
Final Product: 
Step 1: Pop those bitches out and wrap em in foil for later

or go to town on them!
Step 2: Store at <90degrees f, preferably, in a cool, dry place. Tempered chocolate is pretty stable, and starts to lose it's temper at about 92degf.
Thanks for reading and hope some of you chocolate lovers give this a shot, they also are great busted up and melted down into hot chocolate

it's delicious.

mushfam