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Offlinechowyunfat
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Registered: 01/23/20
Posts: 85
Last seen: 17 hours, 27 minutes
Shroom chocolate kinder's success! * 3
    #28620011 - 01/13/24 05:10 PM (14 days, 15 hours ago)

Wohoo!

Can you see the little sparks of powder?:cool:

I studied these two guides:
https://www.shroomery.org/forums/showflat.php/Number/23559829
https://www.shroomery.org/forums/showflat.php/Number/28044779
Much thanks to Pickle Rick and MysticMoteToter. :heart:

I used polycarbonate kinder bar mould. So it went like:
- Make powder out of shrooms
- Calculate how much powder and how much chocolate starting from 10:1 ratio recommendation. In my case, mould holds 6 bars. Since it is kinder bar copy, kinder bar is 20 grams. So it is around 120g of mass. I went for around 2g of shrooms per bar, so at the end I put around 13.5 grams of powder and 108g of chocolate. I am measuring just a little bit more for all the chocolate that will stay on the spatula and bowl etc.
- Melt 2/3 of  chocolate to 47C  (I bought nice, tasty 33% milk chocolate discs, around 7-8$ for 500 grams) .

- Remove from pot.
- Add powder little by little, stir all the time with rubber spatula.
- Add remaining 1/3 of chocolate little by little. This is seeding technique for tempering chocolate so it does not get sticky at room temperature.

- Added a bit of salt and cayenne pepper (experiment, to kill shroom taste)
- Stir and stir until chocolate goes to 27C. I used meat thermometer, it is terrible. I am switching to infrared one next time.
One needs to work fast now:)
- Pour chocolate in mould directly from bowl, this is a bit tricky. I used metal spatula to level it up nicely, fill the holes etc. My measures were correct, there were almost zero excess.
- Then there is this technique where you take this plastic mould and start strongly hitting it against the table. You can find this on youtube, search homemade chocolate with polycarbonate mould. Hitting it removes air bubbles and nicely levels up the chocolate. This is almost impossible to do with silicone mould.

Even with this the chocolate is not perfectly leveled, I think because my table is not straight haha. But at the end it is not noticeable.
- Left in the fridge for half an hour.
- After that I started twisting it very gently and slowly and hitting it a little. I could see how the bars are peeling off from the mould and ... they started to fell off out.
- They look awesome!

- Tempering was a success, the chocolate bars snap nicely, taste good (you can feel shrooms in the aftertaste but it's not that bad) and they KICK HARD. :smile: One cook was guinea pig for bar and the other one went ooooooo from licking the spoons and bowl and stuff.:crazy2:

Goodluck! :mushroom2:


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OfflineLogicaL ChaosM
Ascension Energy & Alien UFOs
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Registered: 05/12/07
Posts: 69,310
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Re: Shroom chocolate kinder's success! [Re: chowyunfat]
    #28620056 - 01/13/24 05:56 PM (14 days, 14 hours ago)

Damn those are awesome!

Well done :justastonishing:

Ive been making "gourmet" ones recently using different tasty dried ingredients. Its a lot of fun.

I gotta start tempering them. Next time :thumbup:


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InvisibleNillion
Nobody

Registered: 04/14/22
Posts: 1,000
Loc: Terra Firma
Re: Shroom chocolate kinder's success! [Re: chowyunfat]
    #28620070 - 01/13/24 06:09 PM (14 days, 14 hours ago)

Nice to know that the polycarbonate mold makes getting the bubbles out easier than with the silicon.


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