So I just recently experimented with consuming syrian rue with psilocybin and pleasantly enjoyed the combination. I was thinking of trying to make mushroom chocolates, to make it taste better, and adding harmal to the chocolate. So I was wondering, as both syrian rue and chocolate are both MAOIs, do you think it would be a bad idea to mix the two together in one serving?

..as i just mentioned in the phalaris thread, PEA (the main active in chocolate) + MAOIs i am not sure about..my guess is maybe ok in moderate amounts, BUT proceed with extreme caution, and better to just have cocoa (no additives like sugar, emulsifiers etc)
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I would not do it personally. I dont think the combo is deadly..I have eaten raw beans a couple hours after ayahuasca before..but I have also had a good hour of hell from eating a raw ball of cacao about an hour after my peak ended..the stimulation is potentiated and for me I get nausea when overly stimulated like that. I also got a bad headache after. Other times with like a couple cacao beans it has been pleasant but with the ammount needed to make some kind of ayahuasca chocolate it would be too much for me to be into it.

A large dose of cacao(im talking like entheogenic sort of dose) with changa was really really good though..and had a lot in common with mescaline..but better. Go figure..thats not oral harmalas though.

^ yea thats basically been my experience as well

and i gotta emphasize just how well it goes with changa!!!

Awesome. Thanks for the input friends. I'll veer away from the idea.
I'll have to try the changa cacao combo.

..i'm glad you said this jamie..as i don't know..as you might have guessed i'm one of the most cautious on diet with harmalas people i know..i make a list of what i CAN eat rather than can't..and it's not long..
ps. i personally find white sugar positively 'evil' on ayahuasca and well avoid it, even in small amounts..
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good thread,,,

a friend of mine asked me if mixing caapi extract *and* spice into mushroom chocolates would be a good idea

to me it seemed like it would be very hard to control doses, because who really has experience with this sort of combo? not to mention the horrible taste that would ensue after the addition of two extracts!

it seemed to me that the chocolates were divine on their own

me, out of many. as for dosing, i just do about half what i would do with caapi (start with half, instead of 3g do 1.5).

a few people have reported that the mushrooms are intensified beyond even that (i am just reporting what i personally have experienced), so err on the side of caution.

i would say if you are well familiar with decent size doses (+3g) of mushrooms, 1g and a dose of caapi is worth trying once. see if you like it before you decide to make it into chocolates.

Revisiting a very old post, I am wondering if anybody has input to the difference between consuming raw cacao compared to roasted along with one's changa?

well here is the thing..most people here have never had raw cacao, reguardless of w/e it says on the lable of stuff they buy at the local whole paycheck or whatever.

Raw cacao is a myth of the raw food world. People rave about it because they believe it's raw but it really is not raw. I know this becasue I had to track down a source of true raw cacao from equador when I tried to have my own raw chocolate business. There is like maybe 2 sources of something on the market of true raw cacao and essential living foods is one..but you have to order it in bulk with a business number..and even then it is debatable as to weather or not that cacao can be called "raw". I know of companies that sell "raw" cacao and they definatly source from suppliers that use processes(the ones everyone uses) that cannot leave one with raw cacao.

I also thought that raw cacao was the best..but I realize now that it's just the quality cacao that makes the difference. You can get that camino powder stuff and that is most peoples experience with cacao..when really its processed beans with the oil removed from the rest of the bean.

The camino is what people concider high quality stuff often.. compared to some good bean it is not high quality at all IMO..it's better than milk chocolate though.

Then people go to whole foods or w/e other store and get "raw" beans and claim they are way better..why these are most likely not raw is complicated issue that has to do with the way the cacao is shelled and fermented etc..but there are a lot of people selling stuff claiming it's raw and it really is not. It's just a high quality product becasue it is less refined and basically a complete "whole" food. The people who sell truely raw cacao use more expensive techniques and still the beans are fermented..

Raw foodests get all upset about this but it is what it is..not really raw at all.

Now, the mayan curranderos etc that use cacao as a sacred plant always roast the beans..they dont use raw cacao and they dont think raw cacao is better. They just are able to source high quality freshly picked and fermented beans. So that should tell you something. I know someone who went down to equador to work with Keith the "chocolate shaman"(you can google him) and he does not use the raw beans either but is very well aware of this myth in the raw food world abotu raw cacao being better etc..I think he has a website that explains some of this. If anyone, this guy would know..he lives where the trees grow and could harvest the beans raw and use them if he thought they were any better.

I have had some really crappy cacao from entheo vendors, and from whole foods..sold as "raw cacao". They were old and stale and tasted nothing like some other beans I have had. There is also the issue of strains. Not all cacao is equal or the same chemically. There are a number of different strains and the ones used traditionally are of an heirloom strain. I have a couple kilos of some heirloom cacao is is actaully as raw as you can get the stuff from back when I had a business number, and I have cooked it and it was still good. It never lost anything.

So, just source high quality beans..forget about this raw cacao thing.

Excellent input. Thanks, Jamie.