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Reishi chocolate bar
Reishi in your next chocolate bar?
Explore a smooth, solid bar with magnesium from sea water.
Potential authorised EU nutrient claim
Magnesium contributes to normal psychological function.
Reishi chocolate bar ingredient options
MUSHEEZ® FUNCTIONAL MUSHROOM INGREDIENT
Reishi water extract powderComplementary BIOVIT™ ingredient
magnesium from sea waterWhat the research tells us
The study compared chocolates containing 0%, 5%, 10%, 15% or 20% Ganoderma lucidum, assessing composition, storage-related measurements, texture and sensory properties.
Market-sourced Ganoderma lucidum was mixed with sugar and cocoa powder before the cocoa butter was added.
Fifteen adults rated the chocolates.
Texture, sweetness and colour were less favoured at higher inclusion levels; the authors reported good acceptance at 5%.
Original research: Bazyar, Rabbani & Azizi (2025). Effect of Ganoderma lucidum to Produce Functional Chocolate: Physicochemical, Textural and Sensory Properties. Food Science & Nutrition 13, e70676.
Read the original study ↗
Formulation considerations
From research to product development
- Ingredient comparison: Compare the dry Reishi water-extract specification with the market-sourced Ganoderma lucidum used in the study.
The catalogue’s illustrative concept basis is 1 g dry extract per 100 g finished chocolate.
Set the trial level through sensory and processing work. - Powder addition: Add powders before refining or select fine grades.
Check moisture, carriers, particle size and dispersion; particles above about 30 µm can feel gritty.
Keep the ingredients dry because moisture thickens chocolate.
- Processing and sensory quality: The nutrient alternatives follow the category guidance for melting at 60°C and conching at 45°C.
Assess viscosity, tempering, snap and mouthfeel at the intended process conditions.
Calcium and magnesium additions can raise viscosity.
Balance bitterness and sweetness with a suitable sensory panel. - Storage and nutrient content: Monitor bloom, flavour changes and texture through the intended shelf life.
Analyse the chocolate base first because cocoa may already supply substantial magnesium or iron.
Confirm finished magnesium content and the qualifying level for HIGH IN MAGNESIUM, or the corresponding level for an alternative nutrient route.
Set any overages through shelf-life testing.
The MUSHEEZ® take
A little square of something unexpected.
Keep the chocolate smooth and the Reishi in balance.