Alchimia presents Tatandi Chocolate mushroom cake, a unique genetic on the market due to a beautiful dark pigmentation and high psilocybin production. It is also known as Choco Rojo or El Choco. Chocolate strain is a B+ mutation.
Tatandi Chocolate Hallucinogenic Mushroom Cake: Dark pigmentation and lushness
El Choco developer is Dave Wombat, a very active and reputable breeder who by means of B+ spores 25 years ago managed to isolate and develop these great genetics. The fact that it is a B+ and no other genetics ensures a higher minimum mushroom and psilocybin production than most other genetics.
Tatandi's Chocolate hallucinogenic mushroom genetics stand out thanks to a clear dark pigmentation, very dark. The name tells you, with a colour is like dark chocolate.
Tatandi Chocolate Magic Mushroom Cake, quick and easy
It is a genetics that grows abundant and vigorous, with a dark and thick cut. The cap also presents the same robust appearance, and left to grow, the top veil breaks into small fibres giving the appearance of hair or streaks.
Tatandi's Chocolate Magic Mushroom Cake cultivation is recommended by following thecompany's own instructions. They are presented at the end of the document, yet here a quick summary:
If the cake is in contact with the outside, it is worth remembering it should be in a clean place, also using gloves and sterilised objects.
Open the cake container lid and spread the sachet of topping over the cake surface. Place the cake into the greenhouse bag and mist the edges with water. Do not close the bag completely for a better gas exchange. From then on, nebulise 1-2 times a day inside and wait for the first buds to come out.
Tatandi Chocolate Magic mushrooms effects
Tatandi's Choco effect produced is highly potent due to the high concentration of psilocybin. Its hyper-pigmentation is not directly related to an increase in psilocybin but is speculated to be related to a possible variability in the production of different fungal metabolites with other psychoactive effects.
Psicolybe Chocolate aka El Choco, history and creation
Chocolate is a mutation of the B+ strain isolated by the famous Dave Wombat. The B+ spores were the first he had 25 years ago. Since then, Dave has been cultivating them yet not finding anything out of the norm.
But overnight, in an industry where albino mutations are sought after like gold, Dave Wombat came across a B+ specimen with a uniquely dark pigmentation. The next step was to isolate it, collect the spores from the darker mushrooms and make them even darker. And again, and so on until he created these magic mushrooms worthy of the name El Choco.
An interesting point is that the feet, in the first instance, were not brown. It was through a continuous selection Dave managed to extend the dark pigmentation on the mushroom feet.
Dave, along these selections, also achieved a softer texture on the caps, but kept its fibrous appearance. If the mushrooms are left to grow, they crack creating a beautiful hair-like texture.
Tatandi Chocolate (aka El Choco) Magic Mushroom Cake info:
- Growing kit
- 1200ml of inoculated substrate
- Fresh, quality mycelium
- First harvest - 15-20 days
