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LSD in Raw Chocolate - Considerations?

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GobblinTorch

GobblinTorch

Rising Star
I have a vial of liquid LSD and I'm looking for ways to bring personal amounts on camping trips without the risk to legal safety that normal preparations pose (blotter, sugar cubes, vials), but still in a pretty (and compact) package.

I make "raw" chocolate often. Raw being cacao powder added to melted cacao and/or coconut oil with sweetener and whatever other desired ingredients--then allowed to cool until hardened.

It's subject to minor amounts of heat (double boiler melts oil, then removed from heat and stirred). LSD is sensitive to heat, but I'm assuming these temperatures are not high enough to worry about.

Would I be correct? I'm going to try it by stirring a few drops into melted chocolate, harden, then pursue the long and arduous task of eating the chocolate and discovering if it maintains potency, but it just seems strange to me that I can find no information about LSD in chocolate on the entire internet.

It seems like a pretty awesome way to divy it up VERY discreetly. Plus it's delicious. Only risk would be eating too much LSD because the chocolate is so good, but that's why I make normal chocolates also.

Any thoughts? I'm aware that I won't get 100% accurate distribution, but since it's for personal use I'm not too worried about a few hot spots.
 
what about gum? alot of them have individual papers which you could rewrap, or you could unroll one of those spools of gum and drip it on every inch or so and let dry overnight then reroll it
 
Hmm good question. I like this topic! Of course everyone knows LSD is sensitive to light and heat, but for how long? And literature on how sensitive seems to be pretty sparse. There are some that would argue L would most definitely break down with that heat exposure, some would say maybe..

I personally think it would be possible to mix in some L in warm chocolate (not scalding hot) and throw in the fridge quick, minimizing the time exposed to high temp. SWIM has distilled solutions of LSA and it retained activity, so maybe LSD has some temp tolerance also. Would say try it with alittle bit and check for activity. ;)
 
LSA chocolates might be a decent idea as well. I can see where the theobromine in the chocolate would come in handy for the vasoconstriction from lysergics, diethylamide or not. And with lsa it might counteract some of the reported sedating affects. Though with lsd it might add a bit more stimulation, for good/bad depending on the individual.

Interesting idea though :thumb_up:
 
the only way i can see this actually working is if you dose each individual chocolate.

just pouring in (so to speak) liquid lsd, sounds a bit silly, especially considering how small a dose is. There is no way you could accurately distribute it across the full amount of chocolate in the same kind of way you could distribute liquid lsd solution onto a sheet of blotter tabs.

people have tried putting powdered shrooms in chocolates before (it works), but i think they just added the shroompowder to cooling liquid chocolate
 
@ staresatwalls

Visine bottles are a very stealthy option. However calibrating one to dispense at the desired dosage would be a little trickier than using my already established knowledge of chocolate creation. When I want a voyage—snapping off a few pieces of chocolate from a block in my freezer would be ever so convenient.
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@ Kash

This is exactly what I'm getting at. I searched all over the place for literature on how sensitive, but it just hasn't been discussed (at least not in the more obvious places on the internet). I guess I'm going to have to be the explorer on this one—I'm excited! 😁
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@ The Day Tripper

Most definitely. I haven't had time for many extractions as of late, but LSA is on my list of too do. Did some CWEs several years back and found it to be quite a nice high. The addition of chocolate and a more pure extraction would almost definitely kick her up to *keeper* status.
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@ Reborn

Indeed. I had these same issues confront me when originally brainstorming the idea.

I wouldn't be *pouring* the LSD in. I'd probably only make batches of 5-25 drops. But your concerns are still well founded. I simply rationalized that since people just pour powdered mushrooms into a mixture and stir it to achieve distribution it can't be that much different with adding liquid to a semi-liquid and stirring well. The maple syrup seems to distribute just fine.

But I get what your saying. With these SMALL drops inaccuracies are amplified ten-fold.
I've decided that since these are for personal consumption I'd be okay with individual "hits" varying from 0.5-1.5 dosage units. I'd probably be okay with it even the distribution was even poorer.
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The inaccuracy is my second biggest concern (second to possible heat damage).

Dosing individual chocolates sort of screws up my most efficient chocolate making process which is as follows:

1. add cocoa oil to a stainless bowl resting on top of a pot half filled with boiling water.

2. When oil is completely melted add cocoa powder.

3. Stir, add sweetener (honey or maple syrup. I usually go pretty light on this I like a slightly bitter chocolate). Add a 0-2 TBS coconut oil to taste.

4. Add spices (cardamom, caraway, and fresh basil are the most memorable), nuts, seeds, edible essential oils such as peppermint and orange, etc. For the purposes of this chocolate batch I'd probably keep these ingreds. simple and mostly add something that distinguishes it (to myself only) as the chocolates with a little EXTRA something-something.

5. Remove from heat. Continue stirring. Add psychoactives (LSD, MD(M)A, LSA, 2C-X) all seem like particularly good ideas.

6. Stir some more.

7. Pour chocolate over parchment paper that has been laid on a tray. Sometimes I add some seeds/coconut flakes/berries/or spices sprinkled over the top to make the chocolate aesthetically pleasing/add some more flavour

8. Put in fridge or freezer. Once it's beginning to harden score with something cardlike (or a knife) to make breaking into peices easier.

9. Once hardened weigh chocolate on scale.

10. Lick/scrape up any remnants on the bowl and consume happily​

So if I use this process instead of dosing chocolates individually I'd weigh the end result, divide by dosage units used, then figure out how many grams is equal to a dose—then go from there.
 
i was thinking maybe to help with distribution of the lsd you could put it into a solution of distilled/non-chlorinated water calculated and measured for whatever parameters you are using, and then add the lsd/water solution into the chocolate etc mixture when mixing..?
 
~So here's my two cents.

You can put it on many edible items, we all know this. Why not buy a couple of 6 packs of root beer in glass bottles, with twist tops, and dose'em? Repackage (keep on ice?) and enjoy.

Also things like bread, pretzels, crackers, popcorn, etc. absorb well with little evidence.

With all with that in mind, I'd say move on with the chocolate experiments. Make us some chocolate-liquor-lsd cupcakes :d (lsd frosting too!?) For the hard chocolates, make 'em thin, in small batches, so the heat is less of an issue.

As for me... Good old sweet tarts. They just don't taste right with out a drop of liquid sunshine.

~I'm a bit of a home brewer. I've considered making aya-"root-beer" for transport too...

...i'm just sayin's all.
 
Yeah, candies and other small edibles that won't dissolve from a few drops of etoh with lysergics, or other high potency compounds is definately ideal ime.

Gummy bears are my personal favorite :lol:
 
LSD around here normally comes in Sweet Tarts or other hard, grainy candy that is rewrapped to avoid suspision. I've also seen people use Sour Patch Kids, though if you're going to use those, make sure each piece is completely dry before handling, and keep them cool while bunched together.
 
Getting away from chocolate, but still in the spirit of the OP, how about putting it on Q-tips (AKA cotton buds or cotton swabs)? I've seen it done this way before, apparently something the Germans came up with. Compact, innocous personal care items = total stealth. 😁
 
How about taking a chocolate mold, that gives you chocolates with a slight recession in them, ie a donut with a bottom plug. Then drip a few drops of etoh with lsd in said recession, and cover with liquid chocolate?

Or a warm syringe, liquid filled chocolates, and removing a small amont of liquid with a warm syringe to make hole, then dose it, and have another syringe with melted chocolate in it to cap the hole?

The possibilitys are endless, but dosing your substance internally, rather than externally via an alcohol drip method over gummies/candies, will not only ensure you don't lose any potency in handling, but preserve the dose from its enemies, most notably o2, moisture, and in the case of a chocolate, light.

Just some thoughts about chocolate/lsd, and dosing edibles in ways to preserve dosage potency and reduce degredation in handling.
 
I like the raw chocolate idea, would be worried about them melting on camping trips though! I use fruit pastilles for dosing liquid LSD, absorb well and won't crumble like sugar cubes, and they store and travel really well.
 
Bancopuma said:
I like the raw chocolate idea, would be worried about them melting on camping trips though! I use fruit pastilles for dosing liquid LSD, absorb well and won't crumble like sugar cubes, and they store and travel really well.
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Bancopuma

What a superb and ingenious idea, I will remember this brilliant technique for my next camping trip or expedition into nature.


Much Peace and Compassion
 
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