How to microdose magic mushrooms with chocolate for beginners?

Microdosing with psilocybin mushrooms is growing in popularity as a way to enhance creativity, boost mood, increase focus, and promote overall wellbeing. By taking a small, sub-perceptual dose, typically around 0.1-0.5 grams, individuals experience the subtle, positive effects without tripping. One of the easiest ways to accurately microdose magic mushrooms is by infusing them into chocolate. The chocolate masks any unpleasant taste while allowing for precise dosing and consumption.

Choose your mushrooms

The first step is acquiring your magic mushrooms. It’s best to use dried psilocybin mushrooms as they are easier to measure and prepare. Some common and easily accessible types are Golden Teachers, B+, and Mazatapec. You’ll want mushrooms from a trusted source and avoid wild foraging unless you’re an expert at identification. Always start with a low dose, especially if you’re new to microdosing or using a different strain. 

Prepare the mushrooms

Once you have your dried magic mushroom chocolate, you’ll want to grind them into a fine powder for accurate dosing. Use an herb grinder, small food processor, or mortar and pestle to pulverize them into a dust-like consistency. Sift out any small chunks or large pieces. Now you have your magic mushroom powder ready for infusion.

Calculate your dose 

The microdoses for dried mushrooms are typically 0.05 to 0.2 grams. A good starting amount is 0.1 grams or 100 milligrams. Measure out the dose you want to try and set aside. Remember you always take a little more next time, but you take less once it’s infused. Capsules and precision scales help with perfect measuring.

Choose your chocolate

When selecting chocolate, opt for at least 70% dark chocolate, as the bitterness helps cover the mushroom taste. The higher the cacao percentage, the stronger it will be at masking flavors. Avoid milk chocolate as the dairy interferes with absorption. Purchase chocolate bars, chips, or baking chocolate for melting. Figure 10 grams of chocolate per dose as a minimum.

Melt the chocolate 

Break the chocolate into small pieces and place in a glass bowl. Create a double boiler by putting the bowl over a small pot with 1-2 inches of simmering water. Stir occasionally until completely smooth. Remove from heat and let cool slightly so it thickens but is still pourable.

Infuse the mushrooms 

Once melted, add your measured magic mushroom powder and stir until fully mixed in. They are site for 5 minutes so the psilocybin infuses into the chocolate before pouring.

Pour into molds

Line a tray or plate with parchment paper and arrange silicone molds or small foil cups on top. Carefully pour the melted chocolate into each cavity, filling about halfway. Tap the tray gently to release any air bubbles. 

Refrigerate to set

Place the filled molds tray in the refrigerator for 1-2 hours. Once completely firm, gently pop the chocolates out of the molds.

Store for later use

Keep your magic mushroom chocolates stored in an airtight container in the refrigerator or freezer. Let come to room temperature before consuming. Properly stored, they will retain potency for up to 6 months.

Dosing tips

Start with one chocolate and wait at least 2 days before increasing your dose. Adjust slowly over time to find your optimal microdose. Take a break from microdosing every 4 days to maintain effectiveness. Avoid microdosing too frequently or back-to-back days. Schedule doses early and avoid combining with caffeine or alcohol.


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