Made these lil beauts today.... Cyanescens infused swiss milk chocolate and chopped mixed nuts, crispy rice, With a caramel shortbread centre 1g dose per choccy. Too nice zero mushroom taste wouldnt even know they were loaded... well for 30 mins or so. The Stuff in it... For 10 chocs 2x100g swiss choc (i used milk choc) 10g crisp n dry P. cyanescens. ( Ground and powdered) 1 packet of 10 Thornton's caramel shortbreads Chopped mixed nuts A sprinkle of coco pops. (Puffed rice) To melt the chocolate, simmer water in a pot and place a bowl on top, then whack your chocolate in the bowl. Once its all melted i added a few coco pops and nuts, not many just for texture. I used plastic ketchup cups for containers cos i use em for my agar work and have a load. But use what works. spooned 2 tea spoons of the choccy mix in the cup and added 1g cyans powder then mixed well with a chopstick. Now while the chocolate is still warm i press a caramel shortbread into the centre. Top off with more nuts ... and slap em in the fridge.