Functional Mushroom Chocolate Bars
An easy mushroom chocolate bars recipe using either dried mushrooms or mushroom powder of any kind.
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Servings: 8 bars
Equipment
- food processor optional
- chocolate bar mold optional
- large chef's knife optional
- pot of water
- glass bowl
- baking sheet
- parchment paper
Ingredients
- 8 ounces high-quality dark chocolate 70% cacao or higher
- ½ cup finely chopped dried mushrooms (or 3 tablespoons mushroom powder) use any dry culinary mushrooms like shiitake, porcini, or morels
- pinch of sea salt optional
- optional add-ins: chopped nuts dried fruit, or a sprinkle of cacao nibs
Instructions
- Prepare a baking sheet or flat plate by lining it with parchment paper. This will be used to set your chocolate bars.
- Carefully clean the dried mushrooms to remove any residual debris. Using a sharp knife or a food processor, finely chop the mushrooms until they are small enough to be evenly distributed throughout the chocolate. I highly recommend a food processor so it can become almost like a powder. Set aside.
- Break or chop the dark chocolate into small, even pieces to ensure it melts uniformly. Place the chocolate in a heatproof bowl.
- Create a double boiler by bringing a pot of water to a simmer and placing the bowl of chocolate over the pot. The bottom of the bowl should not touch the water. Stir the chocolate continuously until it is completely melted and smooth. Alternatively, you can melt the chocolate in the microwave in 30-second intervals, stirring in between, but be careful not to burn it.
- Once the chocolate is melted, remove it from the heat. If you are using sea salt or any other add-ins like nuts or dried fruit, now is the time to stir them in along with the chopped, powdered mushrooms. Mix well to ensure even distribution.
- Pour the melted chocolate mixture onto the prepared parchment paper and use a spatula to spread it out into an even layer, about ¼ inch thick. Alternately, use a chocolate bar mold. Keep in mind that if you don't temper the chocolate before mixing in the mushrooms, it may set with a bit of whitish color, but this is fine and still safe to eat.
- If you wish, you can sprinkle the tops with additional sea salt, nuts, dried fruit, or cacao nibs for extra texture and flavor, then place the baking sheet or plate in the refrigerator and chill the chocolate for at least 1 hour, or until it is completely set.
- Once set, break or cut the chocolate into bars. The size of the bars is up to your preference, but your homemade mushroom chocolate bars are now ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator to keep them fresh.
Notes
I don't recommend adding raw spices (with vanilla powder being an exception) to your mushroom chocolate bars, even if they work synergystically with your mushroom blend, as they'll retain their 'raw' taste and ruin your bars.