How to make mushroom chocolate bars

Making mushroom chocolate bars involves infusing melted chocolate with finely powdered dried mushrooms. This method masks the earthy flavor of mushrooms while providing a convenient way to consume functional or medicinal varieties.

Ingredients and Equipment

Chocolate: 1.5 cups of dark or milk chocolate chips, or high-quality chocolate bars.
Mushroom Powder: 1–2 tablespoons of dried, finely ground mushrooms (e.g., Lion’s Mane, Reishi, or Chaga).
Fat (Optional): 1 teaspoon of cocoa butter or coconut oil to improve smooth texture and “snap”.
Sweetener (Optional): Honey, agave syrup, or maple syrup for extra sweetness.
Tools: Double boiler (or a heatproof bowl over a pot of simmering water), grinder, and silicone chocolate bar molds.

Step-by-Step Instructions

Prepare the Mushroom Powder: Ensure mushrooms are thoroughly dried (cracker-dry). Grind them into a fine powder using a coffee grinder or blender, then sift through a fine-mesh strainer to remove any chunks for a smooth texture.
Melt the Chocolate: Use a double boiler to melt the chocolate slowly over medium-low heat. Stir constantly to prevent burning. If you add coconut oil or cocoa butter, mix it in now to enhance the consistency.
Incorporate the Powder: Once fully melted, remove the chocolate from the heat. Gradually stir in the mushroom powder until evenly distributed. Note: If using mushrooms with heat-sensitive compounds, ensure the chocolate has cooled slightly (below 70°C/158°F) before adding the powder.
Pour into Molds: Carefully pour the mixture into silicone molds. Tap the molds gently on the counter to release any trapped air bubbles.
Set and Store: Place the molds in the refrigerator for 1–2 hours until completely hardened. Once set, pop them out of the molds and store them in an airtight container in a cool, dry place or the refrigerator for longevity.

Expert Tips

Dosage Calculation: To ensure consistent dosing, multiply the number of squares in your mold by the desired dose per square to determine the total amount of mushroom powder needed.
Flavoring: Add a pinch of sea salt, vanilla extract, or cinnamon to further mask the mushroom’s earthiness.
Avoiding Graininess: Ensure your mushroom powder is as fine as possible; coarse bits can make the final bar feel “sandy

For a visual demonstration of the melting and mixing process