How to make Pan Chocolates

shobimono · 02-19-07, 14:54

Here is how foaf makes chocolates with pans (Panaeolus cyanescens).

She melts the chocolate in a double boiler. Be careful not to let even a single drop of water touch the melted chocolate or it will instantly sieze (solidify, get granular, basically its garbage and needs to be thrown out if it happens)

01_melted_chocolate_in_double_boiler.jpg

She takes the pans she is going to use

02_pile_of_pans.jpg

and powders them in a coffee grinder

03_pile_of_pans_powdered.jpg

She weighs out 1 gram for each chocolate

04_pan_powder_weighed.jpg

and puts the powder into molds

05_pan_powder_in_molds.jpg

then she adds a large spoonful of chocolate to each mold. The chocolate is not "hot" at all, it is warm.

06_pan_powder_in_mold_with_chocolate.jpg

Once the molds have the choclate added, she stirs each one individually with a toothpick to mix up the chocolate and powder

07_pan_powder_in_mold_with_chocolate_mixed.jpg

She then adds a chip or two to the top to keep track of different strains of pans. The number of chips on her chocolates does not signify dosage. Each chocolate is 1 gram.

08_chocolates_with_2chips_on_top.jpg

The molds are put into the freezer for a couple hours, then removed

09_chocolates_with_2chips_on_top_frozen.jpg 10_chocolates_with_1chip_on_top_frozen.jpg

She cuts foil into squares. This will be used to wrap the chocolates.

11_foil_to_wrap_chocolates.jpg

After they are done, they are ready to eat, store, or give away as gifts to your friends.

12_chocolates_wrapped_in_foil.jpg

Since pans are a strong mushroom, she prefers to have more control over the dosage, which is why she weighs and mixes each chocolate individually. She knows people say if you measure a bunch and mix it in then split it up its the same, BUT, this method elimates ANY possibility of a chocolate having a larger dose of powder.

mycobri · 02-19-07, 15:02

tell her they look delicious!

dial8 · 02-19-07, 15:59

Hell yeah, shobi! Man, that makes me want to eat one soooooo bad! We all need friends like you, brother!

viraljimmy · 02-19-07, 16:15

I saw a guy on tv the other day using a heating pad between two bowls to melt chocolate. Supposedly it gets it to the right consistency easier. Something to try.

golly · 02-19-07, 16:42

Good idea with the pre-measured dose for Cyans...
Very appetizing Shobi.

aumbrellaforainydays · 02-19-07, 16:49

hows the chocolate's consistency? does it taste more like ground mushrooms or is it more like soft, firm, sweet chocolate? my friend likes to make the ground mushrooms into a butter then adds it to the chocolate.

02-19-07, 19:04

damn shob, those look absolutely delicious!
yummmy.. pan chocolates!
how long can those last for storage?
is it necessary to powder it?
what type of chocolate did you use?
no more buttering the mold? does it fall of easy once its solid?

shobimono · 02-19-07, 19:53

Quote:

Originally Posted by vinz

damn shob, those look absolutely delicious!
yummmy.. pan chocolates!
how long can those last for storage?
is it necessary to powder it?
what type of chocolate did you use?
no more buttering the mold? does it fall of easy once its solid?

Foaf usually vacuum packs them and stores them in the freezer, so they should be good for a long time (ie years)

Powdering will increase surface area and allow the goodies to be absorbed into your system quicker and easier. These things hit hard and fast.

The chocolate was hershey's milk chocolate and peanut butter chocolate chips.

The mold was not buttered or greased in any way. When they were taken out of the freezer, they were simply banged upside down and all the chocolates fell out.

Hippie3 · 02-20-07, 08:39

looks good enough to eat

Hippie3 · 02-20-07, 09:39

did i neglect to say
archive material ?

BuckarooBanzai · 02-20-07, 12:13

Nice recipe! You can add a little powdered ganja to the chocolate too, ya know. Just let it set on a double boiler for about 30 minutes so the THC can decarb and diffuse into the chocolate fat.

I really like the idea wighing the doses individually. I don't worry about that so much with ganja treats (wider safe window), but dosage is a lot more important with shroomies.

spacecake · 02-20-07, 12:39

Jummy..!

Look very tasty !

Freaky · 02-20-07, 19:36

Tasty!!!!

Thanks for sharing this recipe Shobi!!!!!

fahtster · 02-20-07, 19:39

awesome shob!

if you would like an easier way to melt the chocolate, play around with the microwave... a lot faster than a double boiler and you don't have to worry about water splatter. just make sure you use a heavy duty clay bowl or something... plastic bowls tend to melt. I wanna shob pan choc. lol

fahtster

waylitjim · 02-20-07, 21:38

Sweet writeup Shobi

Quote:

Originally Posted by shobimono

Here is how foaf makes chocolates with pans (Psilocybe Panaeolus).

Just one minor correction, it's Panaeolus cyanescens, not Psilocybe Panaeolus. But I know what u meant.

shobimono · 02-20-07, 22:05

Quote:

Originally Posted by waylitjim

Sweet writeup Shobi

Just one minor correction, it's Panaeolus cyanescens, not Psilocybe Panaeolus. But I know what u meant.

changed, thanks

BuckarooBanzai · 02-20-07, 22:20

Chocolate melts a lot slower in a double boiler, but it hardens to a nicer consistency if you don't heat it much past the melting point. It is easy to overheat it in the microwave.

There is some cooking jive that justifies that, but the wife who knows it book is already asleep. Something about crystalization, I think.

Hippie3 · 02-21-07, 06:19

yep, my wife sez the same -double boiler is the way to go for chocolate

fahtster · 02-21-07, 09:53

right on... just a suggestion.

fahtster

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02-19-07, 14:54	#1 (permalink)
shobimono Chat Admin Join Date: Jan 1973 Posts: 817	How to make Pan Chocolates Here is how foaf makes chocolates with pans (Panaeolus cyanescens). She melts the chocolate in a double boiler. Be careful not to let even a single drop of water touch the melted chocolate or it will instantly sieze (solidify, get granular, basically its garbage and needs to be thrown out if it happens) 01_melted_chocolate_in_double_boiler.jpg She takes the pans she is going to use 02_pile_of_pans.jpg and powders them in a coffee grinder 03_pile_of_pans_powdered.jpg She weighs out 1 gram for each chocolate 04_pan_powder_weighed.jpg and puts the powder into molds 05_pan_powder_in_molds.jpg then she adds a large spoonful of chocolate to each mold. The chocolate is not "hot" at all, it is warm. 06_pan_powder_in_mold_with_chocolate.jpg Once the molds have the choclate added, she stirs each one individually with a toothpick to mix up the chocolate and powder 07_pan_powder_in_mold_with_chocolate_mixed.jpg She then adds a chip or two to the top to keep track of different strains of pans. The number of chips on her chocolates does not signify dosage. Each chocolate is 1 gram. 08_chocolates_with_2chips_on_top.jpg The molds are put into the freezer for a couple hours, then removed 09_chocolates_with_2chips_on_top_frozen.jpg 10_chocolates_with_1chip_on_top_frozen.jpg She cuts foil into squares. This will be used to wrap the chocolates. 11_foil_to_wrap_chocolates.jpg After they are done, they are ready to eat, store, or give away as gifts to your friends. 12_chocolates_wrapped_in_foil.jpg Since pans are a strong mushroom, she prefers to have more control over the dosage, which is why she weighs and mixes each chocolate individually. She knows people say if you measure a bunch and mix it in then split it up its the same, BUT, this method elimates ANY possibility of a chocolate having a larger dose of powder. Last edited by shobimono : 02-20-07 at 22:04.

02-19-07, 16:15	#4 (permalink)
viraljimmy Mycotopiate Join Date: Jan 1973 Posts: 454	I saw a guy on tv the other day using a heating pad between two bowls to melt chocolate. Supposedly it gets it to the right consistency easier. Something to try. __________________ "If you never did, you should. These things are fun and fun is good!"

02-19-07, 16:49	#6 (permalink)
aumbrellaforainydays Abandon certainty! Join Date: Aug 2006 Posts: 1,227	hows the chocolate's consistency? does it taste more like ground mushrooms or is it more like soft, firm, sweet chocolate? my friend likes to make the ground mushrooms into a butter then adds it to the chocolate. __________________ Best meet what comes when it comes.

02-20-07, 08:39	#9 (permalink)
Hippie3 Admin Join Date: Feb 2001 Posts: 36,274	looks good enough to eat __________________ GROW SUPPLIES: www.Mycrotopia.com ------------Simply The Best------------ Namaste Temet Nosce

02-19-07, 15:02	#2 (permalink)
mycobri Stained Blue Join Date: Feb 2006 Posts: 2,447	tell her they look delicious!

02-19-07, 15:59	#3 (permalink)
dial8 Un Undead ***er8tor Join Date: Jun 1976 Posts: 3,172	Hell yeah, shobi! Man, that makes me want to eat one soooooo bad! We all need friends like you, brother!

02-19-07, 16:42	#5 (permalink)
golly modapotato Join Date: Oct 2005 Posts: 5,666	Good idea with the pre-measured dose for Cyans... Very appetizing Shobi.

02-19-07, 19:04	#7 (permalink)
~vinz Guest Posts: n/a	damn shob, those look absolutely delicious! yummmy.. pan chocolates! how long can those last for storage? is it necessary to powder it? what type of chocolate did you use? no more buttering the mold? does it fall of easy once its solid?

02-20-07, 09:39	#10 (permalink)
Hippie3 Admin Join Date: Feb 2001 Posts: 36,274	did i neglect to say archive material ? __________________ GROW SUPPLIES: www.Mycrotopia.com ------------Simply The Best------------ Namaste Temet Nosce

02-20-07, 12:13	#11 (permalink)
BuckarooBanzai Prone to ranting... Join Date: Oct 2005 Posts: 4,243	Nice recipe! You can add a little powdered ganja to the chocolate too, ya know. Just let it set on a double boiler for about 30 minutes so the THC can decarb and diffuse into the chocolate fat. I really like the idea wighing the doses individually. I don't worry about that so much with ganja treats (wider safe window), but dosage is a lot more important with shroomies. __________________ Banzai Institute for Higher Education (a collection of growing Teks & threads)

02-20-07, 12:39	#12 (permalink)
spacecake Universal Mod Join Date: May 1972 Posts: 3,790	Jummy..! Look very tasty ! __________________ Neurologic

02-20-07, 19:36	#13 (permalink)
Freaky Magik Mod Join Date: Jul 2004 Posts: 2,518	Tasty!!!! Thanks for sharing this recipe Shobi!!!!! __________________ Get On The Good Foot

02-20-07, 19:39	#14 (permalink)
fahtster VIP Member Join Date: Apr 2005 Posts: 1,419	awesome shob! if you would like an easier way to melt the chocolate, play around with the microwave... a lot faster than a double boiler and you don't have to worry about water splatter. just make sure you use a heavy duty clay bowl or something... plastic bowls tend to melt. I wanna shob pan choc. lol fahtster __________________ FAHT'S TEK'S INDEX It's All Going Onward in One Direction, Yo. Magenta Green

02-20-07, 22:20	#17 (permalink)
BuckarooBanzai Prone to ranting... Join Date: Oct 2005 Posts: 4,243	Chocolate melts a lot slower in a double boiler, but it hardens to a nicer consistency if you don't heat it much past the melting point. It is easy to overheat it in the microwave. There is some cooking jive that justifies that, but the wife who knows it book is already asleep. Something about crystalization, I think. __________________ Banzai Institute for Higher Education (a collection of growing Teks & threads)

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02-21-07, 06:19	#18 (permalink)
Hippie3 Admin Join Date: Feb 2001 Posts: 36,274	yep, my wife sez the same -double boiler is the way to go for chocolate __________________ GROW SUPPLIES: www.Mycrotopia.com ------------Simply The Best------------ Namaste Temet Nosce

02-21-07, 09:53	#19 (permalink)
fahtster VIP Member Join Date: Apr 2005 Posts: 1,419	right on... just a suggestion. fahtster __________________ FAHT'S TEK'S INDEX It's All Going Onward in One Direction, Yo. Magenta Green

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