********** Ghia's Canna-Shroom Chocolates **********
Do you hate the taste of mushrooms, or are you tired of hearing your friends complain about the taste? Do shrooms make your stomach upset? Well I have a solution for both problems, canna-shroom chocolates. I've been playing around with a couple different recipes recently, and I've settled on one that my friends (Guinee pigs) have liked the most.
But first lets start with some basics. If you already have experience making chocolates, feel free to skip forward to the recipe. For those who haven't, let's start with equipment. You can of course use whatever you have available that will work, but I like having dedicated equipment for entheogen culinary work.
***** Equipment *****
 
A good double boiler and stiff silicone spatula make culinary work so much easier, as do full silicone molds with minimal space in between each individual mold. The latter cuts down on wasted product as you pour the melted chocolate. I also like those silicone baking mats to use for easy clean-up. The equipment above were all purchased on Amazon, so just find the ones you like. Make sure to get a double boiler with handle and pour spout though.
Next we need to find out how much finished product can fit in each individual mold so we know how much weight in chocolate we need. The size/shape of the molds are inconsequential to the amount of shroom dust or cannabis infusion, it just effects how much chocolate required. Since the Amazon description didn't provide this information, I had to figure it out. The easiest way I figured to do this for any size/shape of mold was to place the mold on a scale, tare it, then add as much water you can to a single mold without it overflowing. A large syringe (30-50mL) is perfect for this. These particular 1 inch3 molds hold 19 grams of water, so we'll use that as our base. These silicone ice cube trays have 24 cubes, so our total weight needed per tray is 456 grams.
The last bit of equipment you'll need is of course a scale, and an electric coffee grinder to powder your shrooms into a fine dust. Make sure your shrooms are CRACKER dry. Any moisture and they'll rot unless kept frozen.
(Optional:) I installed an extra palm sander (with rheostat) to the bottom of my kitchen table to make it a vibrating table. This definitely helps the molten chocolate flow better into the molds, making sure there are no trapped air bubbles.
***** Active Ingredients *****
Since we figured these molds require a total product weight 456 grams per tray, we now need to figure out or active ingredient weights. The shroom part is easy, just figure out how many grams you want per chocolate. This recipe calls for 1 gram per chocolate, but make them as strong or weak as you like. So 24 grams of shroom powder per tray, but I add a gram for ease of calculation and to compensate for loss of product during the process.
Next we need to figure out how many milligrams of THC (or CBD) you want per chocolate, and what type of infusion method you prefer. I have experimented with canna-butter and live rosin, and prefer the butter. I'll explain why further down in the recipe. I have also experimented with dosing 10-30mg per chocolate and found that the higher amount didn't really have that much added effect. The reason I chose that range was to provide just high enough of a dose to counteract the upset stomach, but not enough to cause a person to pass out if they choose to eat several chocolates. So figuring 10mg per chocolate, that would be 240mg per tray. I make my canna-butter to be around 450-550mg of THC per 1 stick (1/4 cup), and they weigh an average of 100 grams per stick. This means for butter at this strength you need 50 grams of canna-butter per tray. This of course will vary depending on the strength of your butter, but you get the point...
***** Recipe *****
I prefer to make 2-3 trays at a time, but you can pour a single tray if you prefer. The following recipe is for 2 of these 24 count ice cube trays. Adjust accordingly based on mold shape/size, and desired potency.
Ingredients:
 
50 grams of finely powdered shrooms (your choice of species)
100 grams of melted canna-butter (your choice of potency)
762 grams of chocolate (your choice of type, I prefer dark)
20 grams of reserve chocolate (chopped finely)
The first part of the process is to hydrate the shroom powder with the melted butter, kind of like making a rue for gravy. This makes mixing the powder into the chocolate much easier, and ensures a better distribution. This part can be done the day before or whenever, your "blue butter" will store just fine in the fridge until you're ready to use it. Just pour the melted butter over the powder, and mix thoroughly making sure no dry pockets are left.
{pics to be added}
You don't have to use very much heat to melt good chocolate. My hot water is 140F at the tap, so I fill the bottom pan with hot water and turn the stove on the lowest setting just to keep the temp from dropping. I actually turn the stove on and off throughout the process to keep it from getting too hot. To temper your chocolate, it's best to keep the temp of the chocolate to around 100F throughout the process until you add your "seed" chocolate at the end before pouring. I just use the spatula to press the chocolate pieces down into the melting chocolate, occasionally scraping the pan so the molten chocolate doesn't get too warm. When most of the chocolate has been melted, pour in your melted "blue butter" and stir thoroughly.
Once the chocolate is fully melted, shut off the stove, remove the pan from the burner, and keep stirring until your chocolate has cooled to 95F. Once cooled, add in the 20 grams of finely chopped reserve chocolate to act as "seed crystals" for the reforming chocolate crystals to bond to. This will make your chocolates firm and crisp, instead of soft and squishy. Keep stirring until the seed chocolate has fully melted. The seed chocolate also compensates for any product loss you may have during the process.
Now it's time to pour! If you have a vibrating table, turn it on and dial it down to low. Continue to stir the chocolate as you pour to make sure nothing settles. Once you have filled your molds use your spatula to make sure the individual molds are all level. If you have any excess chocolate left, you can always pour it out flat on parchment paper and cool it in the fridge with your molds.
 
After your chocolates have fully chilled, break them out of the molds and wrap the individual pieces. They can be stored long-term in the freezer, but I suggest vac-sealing them either way. I like 6-packs because they are enough for you and a couple buddies to have a fun trip, or you and your partner to have a GOOD trip. And by dosing each chocolate at 1 gram, they can be easily cut into portions for micro-dosing.
This recipe can easily be adapted for either shroom-only or weed-only, just adjust your weight of chocolate accordingly. If you're making weed-only, you can use any type of infusion method you prefer. Just make sure it's de-carbed beforehand. And if you're making shroom-only, make sure to thoroughly stir the powdered shrooms in to make sure you're dosing is even. Or you can use the same process, but substitute regular butter for the canna-butter. And for those of you who don't eat butter, just substitute with coconut oil.
Hope this helps, have fun and be safe. 
Edited by ghiajake (05/08/22 04:21 AM)
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