09/18/2026
Three things go wrong with homemade mushroom bars. All three are easy to fix.
→ Grainy texture. The powder was never sifted. Run it through a fine sieve, then fold it in slowly instead of dumping it
→ Bitter taste. Reishi is naturally bitter, so pair it with milk chocolate or switch to Chaga for a softer, vanilla like flavour
→ Strange, soft texture. Your mushrooms still had moisture in them. Dry them completely before grinding
Once that is sorted, the rest is quick. Melt chocolate with cocoa butter, rest it 2 minutes, fold the powder in, pour and set at 20 to 25 degrees. Never the freezer.
Bonus Tip
Use 70 to 80 percent dark chocolate for a clean snap. PJ Bold silicone bar molds release with one push, no scraping, no cracked corners.
https://www.pjbold.com/blogs/news/how-to-make-mushroom-chocolate-bars
