Hologram Tek – How to Make Holographic Magic Mushroom Chocolate Bars

Holographic Magic Mushroom Chocolate. Mushroom chocolates with holograms.

Dive into the whimsical world of DIY chocolate-making with a twist that’s out of this world – literally. We’re not just making any magic mushroom bars; we’re using holographic moulds that’ll make your chocolate bars look like they’re straight from a sci-fi flick. So, grab your apron, and let’s beam up some mushroom chocolate bars that are sure to make your taste buds and eyes go on an intergalactic adventure. Ready to make some ‘shroomy’ treats that are as fun to look at as they are to eat? Let’s get started!

How to Make Your Own Holographic Mushroom Chocolate Bars at Home


  • Chocolate chips or chocolate bar (dark, milk, or a combo of the two). 309g if using the molds mentioned above. This will make 6 bars total.
  • Dry, powdered mushrooms (cubensis or other mushroom). 21g if 3.5g per bar is desired.

The quantities listed above are for the mushroom chocolate mold linked above with 3.5g of mushrooms per bar. However, if you are using a different mould, then you would need to calculate the volume of the mould. You can do this by filling the mould with water, then measuring the volume of water used and converting to grams. While not exact, this is a pretty accurate method of finding the weight of ingredients needed.

Note: Some people recommend using 5-10% more than necessary to compensate for loss during preparation and moulding.



  1. Prepare Your Molds: Clean your chocolate bar moulds and dry them thoroughly. If you’re using silicone moulds, there’s no need to grease them.
  2. Set Up Your Double Boiler: Fill the pot with about an inch of water and bring it to a simmer. Place the measuring cup in the pot.
  3. Melt the Chocolate: Add the chocolate chips to the measuring cup and stir occasionally with the spatula until completely melted and smooth.
  4. Mix in Dry Mushrooms: Once the chocolate is melted, remove the measuring cup from the heat. If you’re using a special ingredient like mushroom powder, now is the time to add it. Stir in your chosen dry ingredients until they’re evenly distributed throughout the chocolate.
  5. Pour Into Moulds: Carefully pour the chocolate mixture into the moulds, filling each cavity to the desired level. Tap the moulds gently on the counter to remove any air bubbles and to level the chocolate.
  6. Let It Set: Place the moulds in a cool, dry place to set. This could take several hours. For a quicker set, you can place the moulds in the refrigerator.
  7. Unmould and Enjoy: Once the chocolate has completely set, gently pop the bars out of the moulds. If you’ve used a cooking spray, you might need to clean the edges for a neat finish.
  8. Store Properly: Store your homemade chocolate bars in an airtight container in a cool, dry place to keep them fresh.


  • Experiment with different dry ingredients to find your favorite combination.
  • Be careful not to let any water get into the chocolate, as this can cause it to seize.
  • If you want to temper the chocolate for a professional finish, you can research and follow tempering techniques.

Enjoy your delicious, homemade chocolate bars!

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