Xoconacatl - The Chocolate Of The Gods
The Aztecs knew them as teonanacatl, the food of the gods. In today's psychedelic rennaisance, they are still widely used as one of the most powerful and accessible entheogens available. However, the visionary state achieved by consuming the fruiting bodies of psilocybin comes with a catch - the taste is pretty bad. Some can get used to this bitter, astringent flavour, but most prefer to hide the taste by consuming them with food.
Another substance that these cultures worshipped, and one that we still use today is chocolate. The Mayans realised that the cocoa bean could be harvested and processed and a drink could be prepared, which they called xocolatl. The sweet flavour of chocolate is the perfect way to hide the sour taste of truffles, and this recipe makes a delicious sweet chocolate truffle that we have named xoconacatl - the chocolate of the gods. It's vegan, so you don't have to feel guilty about making them, and can be made without nuts for those who are allergic. You can use any kind of magic truffle you like, but we recommend our Hollandia strain, as they have a flavour that goes nicely with chocolate.
Remember that high temperatures can break down the active psilocybin compounds in your truffles, so the chocolate needs to be melted, but not hot. Let it cool for a while before adding it to your mix.
- Magic truffles
- Up to 1 cup of extra ingredients, to taste - try raisins, dried mango pieces, crushed nuts, marshmallows, chili flakes. . . use your imagination!
- A pinch of salt
- 100g organic, cold-pressed coconut oil
- 150g chocolate (we like to use dark chocolate with a high cocoa content - at least 80%)
1. Chop up your magic truffles into very small pieces, or use a truffle grinder. This allows them to be hidden within the truffles, and also helps the psilocybin to metabolise once consumed.
2. Chop up your extra ingredients, and mix them in a bowl with your truffles.
3. In a double boiler, gently melt your coconut oil. Be careful that it doesn't boil or burn. You can add the salt at this point to lower the melting point.
4. Slowly stir in your chocolate until it's completely melted and you have a smooth blend.
5. Wait for it to almost cool completely, then slowly stir in all your other ingredients. You want to try and make a homogenous blend so that all the truffles contain roughly the same dose.
6. When it starts to solidify, form the mixture into balls. Set them on a tray covered with greaseproof paper and refrigerate for at least 2 hours.
That's it! Your truffles are ready! These are best enjoyed on an empty stomach, with close friends in a natural setting. The flavour is great, and masks the taste of the truffles perfectly. Have fun with this one - and enjoy your trip!
Written by: Guest Writer
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