🍫 Complete Recipe

HOW TO MAKE
MUSHROOM
CHOCOLATE BARS

Professional step-by-step recipe for creating perfect mushroom chocolate bars at home.

⏱️
Total Time
3-4 hours
πŸ‘₯
Serves
8-10 pieces
πŸ“Š
Difficulty
Intermediate
πŸ”₯
Active Time
45 minutes

Ingredients

What You'll Need

  • Dark chocolate (70-85%)
    High quality cocoa
    200g
  • Lion's Mane powder
    Start with 2g
    2-4g
  • Coconut oil
    For texture
    1 tbsp
  • Vanilla extract
    Optional flavor
    1/2 tsp
  • Sweetener
    Honey or maple syrup
    2-3 tbsp

Equipment Needed

  • Double boiler or microwave-safe bowl
  • Digital thermometer
  • Silicone chocolate molds
  • Kitchen scale
  • Wire whisk
  • Fine mesh strainer

Step-by-Step Instructions

1

Prepare Your Workspace

10 minutes

Clean all equipment thoroughly. Set up double boiler or prepare microwave method.

πŸ’‘ Pro Tip: Room temperature around 68-72Β°F is ideal for chocolate work
2

Chop & Melt Chocolate

15 minutes

Break chocolate into small pieces. Melt slowly using double boiler method, stirring frequently.

πŸ’‘ Pro Tip: Never let water touch chocolate. Keep temperature under 115Β°F
3

Add Mushroom Powder

5 minutes

Remove from heat. Gradually whisk in mushroom powder until completely incorporated.

πŸ’‘ Pro Tip: Sift powder first to prevent clumps
4

Blend Additional Ingredients

5 minutes

Mix in coconut oil, vanilla, and sweetener. Blend until smooth and glossy.

πŸ’‘ Pro Tip: Taste and adjust sweetness as needed
5

Pour Into Molds

10 minutes

Fill chocolate molds evenly. Tap molds to release air bubbles.

πŸ’‘ Pro Tip: Work quickly before chocolate begins to set
6

Cool & Set

2-4 hours

Refrigerate for 2-4 hours until completely solid. Remove from molds carefully.

πŸ’‘ Pro Tip: Don't freeze - it can cause white bloom

Temperature Guide

115Β°F

Maximum Melt

Never exceed this temperature to prevent chocolate from seizing

88Β°F

Working Temp

Ideal temperature for adding mushroom powder and mixing

84Β°F

Pouring Temp

Perfect temperature for pouring into molds for best finish

Avoid These Common Mistakes

❌ Overheating Chocolate

Problem: Becomes grainy and seizes

Solution: Use gentle heat, stir constantly, monitor temperature

❌ Water Contamination

Problem: Chocolate seizes and becomes thick

Solution: Keep all equipment completely dry

❌ Uneven Mushroom Distribution

Problem: Some pieces too strong/weak

Solution: Sift powder first, mix thoroughly

❌ Improper Storage

Problem: White bloom, loss of snap

Solution: Store in cool, dry place in airtight container

πŸ“¦ Storage

  • Store in airtight container
  • Cool, dry place (60-68Β°F)
  • Away from strong odors
  • Use within 2-3 months

βš–οΈ Dosing

  • Start with 1/4 piece
  • Wait 2 hours before more
  • Label all pieces clearly
  • Keep away from children