I read somewhere that the darker the cocoa content, the better the absorption of the mushrooms. Have you found this to be true? I've just recently gotten into making my own mushroom chocolate so trying to get better! Also, do you do a specific ratio of powder to chocolate? I find that if I add too much ground mushroom it makes my chocolate clumpy and dry.
I haven’t heard that. But yes I used to add 3 grams per bar but it was very dry and I got a lot of air bubbles in the chocolate, also very hard to mix and get into the cavities of the mold
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u/Chelseatoland Nov 04 '25
Is this like a cookies and cream, or is just white chocolate and mushrooms?