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Tryptamines Making STRONG mushroom chocolate

I

Ismene2

Bluelighter
Joined
Oct 29, 2018
Messages
3,093
Just trying a recipe for mushroom chocolate.

100g bar of dairy milk
Hot chocolate with boiling water to melt everything.
200g of dried mushroom powder.
Mix in a bowl. Stir well. No licking the spoon.

Let it cool. Then pour into a mason jar and pop it in the freezer.

Eat as required.

As Fanny Craddocks husband once said "May all your doughnuts turn out like Fannys"
 
I put 10:1 chocolate to shrooms in my shroom chocolates bars.
So a 22g piece will be 20g chocolate and 2 g shrooms.


Chocolate potentiates the effects of shrooms so it makes sense to have more chocolate than shrooms.
The darker the chocolate the stronger the effects, it's the theobromine that does the trick.
 
I wouldn't necessarily attribute any perceived potentiation to theobromine. I've taken theobromine extract before hoping to counteract vasoconstriction and never noted any potentiation from just it.
 
Just taking a wild guess here, but maybe emulsifiers within the chocolate act to enhance the absorption of active ingredients. This might increase the speed that it is absorbed and possibly allow more to be absorbed as well, but the former effect alone could be perceived to potentiate a trip.

Food for thought.
 
It does seem to hit quicker with chocolate than capsules - maybe more dissolving in the mouth/digestive tract?
 
Yes. Emulsifiers enhance the mutual solubility of different things. My first thought is that cocoa butter contains some natural emulsifier, but I can't confirm this online. Milk definitely contains casein though, which normally helps suspend the milk fats in the aqueous portion. Perhaps it's not the cocoa or theobromine but rather the milk or milk substitute (if it has casein). Adding lecithin to chocolates, especially dark chocolates, might enhance the effect, but this is all still guesswork.
 
I am spooning this magic chocolate down like a motherfucker!! I have been as fucking high in my life! :ROFLMAO:

Like a kitten under a cow udder!
 
Using an emulsifier like lethicin can help achieve a similar boost in bioavailability as to what you guys were mentioning earlier with the chocolate and all. I know I've recommended it a few times on BL and I'll continue to, Virginia Haze and K. Mandrake released The Psilocybin Chef Cookbook, and it covers how to make chocolate like this using a quickly performed milk extraction on mushrooms, not needing to leave any mushroom dust in the chocolates.
 
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