PLEASE NOTE: the methods of measuring & doses is a gauge only, most of my experiments are guided by instinct & not maths or measuring cups so use your own common sense in gauging or measuring. We had limited resources in a rather crude kitchen enviroment, none the less the medicinal shrooms & sacred cacao are from a kick ass location of Palenque Chiapas. Now on with details.
1."Roughly" 30 to 40 grams of cracker dry shrooms "Cubensis" (my guess approximately 6 to 8 serious doses, maybe more as most of these shrooms are "luna llena" from Oct-Nov & Dec 2012, what some call, Full Power Ongos)
2."something like" 20 to 30 grams of well roasted Chiapaneca Cacao Beans.(to roast I made a pocket from Aluminium foil added a tea spoon of vegitable oil inside, then sealed the pocket & cooked in dry fry pan until I heard at least a dozen pops of the cacao roasting, flip, move & agitate often)
Roast time about 15 minutes.
3."blend or pulverize the shrooms" to a powder or close enough, we used a regular blender, it almost turned into a dusty gas and blew away, we carefully brushed off the remainder dust from the inside of the blender jar with an artists paint brush.
NOTE make sure your blender is dry.
4."remove cacao shells" It's called winowing or something, basically your cacao should be roasted enough to gently shell the skins off using your hands. keep the shell husks seperate from the cacao nibs (the edible parts inside the cacao bean)
discard the husks & then crush the cacao nibs into a texture palatable for your consumption. We used a simple jar on a piece of wood.
5."shroomlate shapes" we used a coffee jar lid, Cutting squares of aluminium foil paper & moulding them to the coffee jar lid shape, but anything will do really but remember if you want to gauge doses accurately per Shroomlate best to keep them all a uniform in size, but hey ! by all means go nutz like a mad professor & create mistakes after all thats how most of us got here in the first place. :smile:
6."originally was" 250 grams of Dark Chocolate, I wanted to use milk choc but my friend suggested that milk choc has a bunch of crap in it that sounded contrary to the shroom, so the Darker the chocolate the sweeter the trip.
NOTE later we added more to thin it out so all up it was more like 400 grams of Dark Choc !!! Break the chocky & melt into a pot, stirring slowly.
When it's all gooey add the crushed cacao stirring it in well.
NOTE We initially tried to dose each shape mould seperately but we kept tearing the mould so we did the DUMP & DOSE method instead, counting each heaped tea spoon of shroom dust as we dumped it into the mix.
So what we got was a total of 12 heaped spoons of well blended shroom powder went in to the hot chocolate cacao goo, that when spooned out into the foil moulds made 7 rather large sized Shroomlates. My guess is each is about 70g each with 4g or 5g of Magic in each.
The melting pan was scrapped pretty clean & we decided let the kitchen hand devour the rest. My guess was maybe she ate like 10g of Shroomlate Choc & said she got a contact high of 7/10 within 20 minutes. "Woooaaaah !!!" we may have created some AK-Palenque-Chcolate-Rockets but for now until they're tested by a veteran Psylo-naught we are calling them (((((Shroomolates))))).
Full report on effects, strength & palatability comming soon. But for now we can only confirm that the taste of the taste of the left over paste with the crunchy Cacao Beans is nothing short of delicious.
Enjoy the photos.
