Chocolate treats [merged]

[disturbed]

I've been checking out the archives and there are lots of great recipes for making chocolates, but i'm still unclear about the type of chocolate one needs to buy. Can i just go and pick up a bunch of hersheys bars and melt those down, or is there some special kind of chocolate i need to track down?

any info would be greatly appreciated.

thanks

[Hippie3]

look near baking goods
there will be chocolate morsels/bits
semi-sweet is good
baker's chocolate unsweetened too but you'll want to add some sugar

[max]

Or just buy some chocolate bars and melt them. Chocolate is chocolate!

[disturbed]

Originally Posted by captainmax

Or just buy some chocolate bars and melt them. Chocolate is chocolate!

yea this is what i was curious about... i wasn't sure if candy bars would reform after you melted them or not.

[reefer]

Hersheys chocolate bars work great.

[drumdidly]

I used Andes Mints

[reefer]

even better, I add a little mint when I have it...the mint helps to cover the mushy taste.

[destroy_erase_improve]

Originally Posted by drumdidly

I used Andes Mints

now that sounds really GOOD. andes mints on their own taste RAD, gotta make sure to not eat double your dose without thinking

[Sapote]

There is a great new book out called Naked Chocolate. There
is a section in there about the mushroom/chocolate synergy.
You guys won't believe what is going on with chocolate but not
just any chocolate. If you really want to get what's good in
chocolate you've got to get it raw. Raw cacao (all chocolate
comes from the cacao bean) is loaded with all kinds of chemistry,
like maoi's anandamide, theobromine, phenylethlyamine and more.
But lots of that good stuff is in the oil. When cacao is made into
cocoa powder they roast it and press out the oil to make it
water soluble. The roasting destroys and alters much of the
cool chemistry and then there is even less of the good stuff
after the oil is removed. Now that we have blenders we can
have cacao back the way it's supposed to be.
The mayans and aztecs used cacao to enhance the mushroom
experience but they weren't letting Hershey get between them
and the Theobroma Cacao (Food of the Gods).

Links:

The Best Chocolate Ever

Naked Chocolate Book

Some warm water in the blender, a hand full of sunflower seeds,
some of that raw chocolate, a squirt of agave nectar or honey
to sweeten, a pinch of chile pepper and you've got Montezuma's
Hot Chocolate to wash down a few grams and then Hang on Hannah.

[Sapote]

By the way, the guy that wrote that Naked Chocolate book will be
on the Coast to Coast show on Monday night talking about the
properties of chocolate, psychoactives, food and more.

www.coasttocoastam.com

[psilomed]

didn't know that. cool info, thanx.

[drumdidly]

just a quick thought before i forget it
if you don't have chocolate molds
for your magical candies
cut off the bottom of a 2 liter bottle of coke
the little feet or whatever will work well.

[destroy_erase_improve]

nice tip
i drink a ton of soda, i suppose an egg carton would work too
if the chocolate wasnt too hot as to slightly melt it

[dukex]

I have been playing with chocolate recently. I have been thinking ice cube trays any thoughts on this ?
I like the idea of two gram breasteses type of ice cube trays would be ideal. I will take a pair

Peace...

[drumdidly]

they work great, duke
make sure you spray some pam or other aerosol
so the chocolates dont stick, or temper the chocolate

[destroy_erase_improve]

what is/ how do you temper chocolate?

[altered_states]

Ice cube trays sprayed down in cooking spray (Pam)...
Perfect

Those molds aren't only for ice
I find that more than 2g per cube is too much.
A chocolate containing 2 grams of powdered mushshrooms has just enough chocolate to hold itself together.

[drumdidly]

the quick rundown:
tempered chocolate is shiny, doesn't stick to the mold, and breaks cleanly with a 'snap'
candy bars are tempered
to temper:
break up your chocolate
put in about half
melt it
add in the rest of the solid broken chocolate, slowly
thats this no thermometer-not scientific way

for the serious explanation....
"Purpose
Tempering is a method of heating and cooling chocolate for coating or dipping with chocolate. Proper tempering results in chocolate that has a smooth and glossy finish. The tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate. Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.

Tempering Methods
Tempering can be accomplished by several different methods, including the following simple methods:

Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110¡-115¡F. Place the top pan of the double boiler on a towel. Cool to 95¡-100¡F. Add the remaining one-third of chocolate to that top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating or dipping.
Tips for Tempering

* Do not heat above 130¡F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
* Be sure no liquid gets into the chocolate as this will cause clumping or seizing. "
straight from the ghiradelli website- http://www.ghirardelli.com/tempering.html
for more science behind it just try google with "tempering chocolate"

[dukex]

If anyone runs across some ice cubes trays that have bobbies... I want them!

Peace...

[lost_onabbey_rd]

2g? pussies... i made mine with 3.4g in mini muffin trays
LOST

[dukex]

2g per booby

Peace...

[altered_states]

Originally Posted by drumdidly

the quick rundown:
tempered chocolate is shiny, doesn't stick to the mold, and breaks cleanly with a 'snap'
candy bars are tempered
to temper:
break up your chocolate
put in about half
melt it
add in the rest of the solid broken chocolate, slowly
thats this no thermometer-not scientific way

for the serious explanation....
"Purpose
Tempering is a method of heating and cooling chocolate for coating or dipping with chocolate. Proper tempering results in chocolate that has a smooth and glossy finish. The tempered chocolate will have a crisp snap and won’t melt on your fingers as easily as improperly tempered chocolate. Properly tempered chocolate is also great for molding candies because the candies will release out of the molds more easily and still retain a glossy finish.

Tempering Methods
Tempering can be accomplished by several different methods, including the following simple methods:

Method 1
Grate or chop the desired amount of chocolate. Place two-thirds of the chocolate in the top pan of a double boiler. Heat over hot, not boiling, water, stirring constantly, until chocolate reaches 110¡-115¡F. Place the top pan of the double boiler on a towel. Cool to 95¡-100¡F. Add the remaining one-third of chocolate to that top pan, stirring until melted. The chocolate is now ready to be used for molding candies, coating or dipping.
Tips for Tempering

* Do not heat above 130¡F since chocolate, especially milk chocolate, is very sensitive to heat and will scorch or seize easily.
* Be sure no liquid gets into the chocolate as this will cause clumping or seizing. "
straight from the ghiradelli website- http://www.ghirardelli.com/tempering.html
for more science behind it just try google with "tempering chocolate"

Are you trying to say that my chocolates aren't shiny???

That shit is hard to melt without burning...
It can be done in a microwave...
Just check on it and stir it A LOT. (like every 10 seconds after it becomes liquid)

I like Hershey's milk chocolate chocolate chips best

Peace
AS

[wayback]

I like the plastic bottom mold idea. Maybe one could try to fashion their own mold.

I think I just might have to try and see how drumdiddlies recipe and my idea out melt out. Later.

[drumdidly]

haha no altered, i bet they are, haha and i bet they make Everything shiny
i love that contrast/sparkle of tripping

anyways, altered- if you use a double boiler- or just a metal bowl on top of a pot of simmering water
the chocolate is MUCH easier to melt
much much much
i like using Andes Mints!

haha lost- how big are those chocolates? 3.4 grams in each??
awesomeee
i like to make mine bite size- just 1 or so grams so you can pop 'em

[altered_states]

Originally Posted by lost_onabbey_rd

2g? pussies... i made mine with 3.4g in mini muffin trays
LOST

I can't consume the amount of chocolate that would be required for 3.4g.
Just way too much chocolate to put into my stomach at once.

I just powder it and suck on it for a while, kinda like chewing tobacco, but no spitting... Just to beat you to the punch, Yes I swallow it. But the mere thought of that seems to utterly disgust most people.

Peace
AS

[altered_states]

Originally Posted by drumdidly

haha no altered, i bet they are, haha and i bet they make Everything shiny
i love that contrast/sparkle of tripping

anyways, altered- if you use a double boiler- or just a metal bowl on top of a pot of simmering water
the chocolate is MUCH easier to melt
much much much
i like using Andes Mints!

haha lost- how big are those chocolates? 3.4 grams in each??
awesomeee
i like to make mine bite size- just 1 or so grams so you can pop 'em

Went to Disney World last year.
But before that I made a snack bag to take in my carry-on...
Fourteen 1g chocolate balls wrapped in red saran wrap and a half-box of Nilla wafers.
All mixed up in a gallon ziploc.

Pleasure Island has never been so much fun.
8 Trax especially

I use ice cube trays and I put 2 grams per chocolate and then eat 3...

[altered_states]

Oh, I forgot...
Creepy Crawlers
Remember those things? Candy molds...
They're great molds, of course.
And you get all sorts of interesting shapes and sizes.

Lollopop sticks through plastic wrap if you don't want them to melt in your hand.

[Sapote]

If you really want to experience the true potential of chocolate,
you've got to have it raw. It's off the charts. You can read
the truth about chocolate here:

Raw Chocolate

[elixir]

Heh, I was just about to say the same thing as Sapote. Raw chocolate is the SHIT. I'm attending a chocolate tribal drum party this sunday. It should kick total ass.

[drumdidly]

wait, they use that stuff were I work for a certain recipe...
I can get cups of it easily...

please, clarify for me; besides the listed weight, magnesium, energy benefits, what are you talking about with tribal use?
does it really have a profound, noticeable kick?-and how does it apply to a shroom trip when used for chocolates?

[PsychoactiveMessiah]

Ok heres how I make chocolates. first youll need...


5 regular sized hershey bars

a small pot
a slightly larger pot
1/2 oz of dried and powdered mushies
rubber spatchula
and some ice trays lined with tin foil
this recipe makes about 10-14 chocolates

First boil some water in the larger pot.
place the small pot in the boiling water
Then add the hershey bars broken up to the second pot and stir till all melted.

As the chocolate cools add your powdered mushies and stir well.

Now with a spoon load the warm chocolate into the ice trays to cool. Place in the freezer for about 30 min.
Now finish wraping your chocolates and whaaaLAaa! doses !! I like to just make 10 doses with this recipe makes em just right....

Gotta love chocolate mushies!!

MMMMMM, Tasty!!!

I like making tasty chocolates too. They are great for taking to parties or concerts. Easier eating imo, when out and about!

yummy yummy!

[golly]

very tempting...may have 2 try that...would the frozen choco stick to to a plastic icecube tray if i were to just dump it in without the tinfoil...?

[PsychoactiveMessiah]

Originally Posted by golly

very tempting...may have 2 try that...would the frozen choco stick to to a plastic icecube tray if i were to just dump it in without the tinfoil...?

without the foil it does become a hassle to get the chocolate out sometimes.

Its easier with foil and they are already wrapped for storage. It works either way...

[{Mr}fLoYd]

At work we tend to rub cold butter across the pan so you get a nice thick coating of butter, then you flour the pan and tap the pan against a surface to get all the excess out it should work the same for chocolates, another option is wax paper or saran or plastic wrap lined trays ( you could even spray the plastic with pan spray ) just a couple of options, chocolates are wonderful and it helps keep the shrooms for a longer time a win win situation.

FLOYD