TVC first thanks for the great write up. Wish I'd know this earlier. It's a keeper.
But as regards travel, it might feel safer using chocolate
recast in the shape of a chunky bar, for example, and repacked
with original wrapper.
Well then you're gonna love my chocolate tek, but I have to get my vacuum pump fixed first before I can make some again. I essentially do the same thing that you mentioned, but turn it into a real
Hershey or Cadbury or whatever bar, utterly indistinguishable, name and all. Unmarked chocolate (no name cast into the chocolate itself) might be suspicious as there's been enough cases/busts to make cops somewhat aware of this tactic. The honey is totally puzzling, and it's smell is clearly culinary, so getting away with it is entirely up to your ability to radiate credibility and confidence, which I would guess applies to chocolate as well for the most part, unless it melts.
I'm glad you brought up chocolate, because I've been curious if other people have noticed what I have with it; after a week or so it starts to "change." Especially if not refrigerated, but even if it is, refrigeration only slows down what looks like the cocoa butter rising to the surface, and ultimately it starts pitting. WTF? Am I a bad chocolate cook? I make perfect "green" bars out of herb extract, but fungi bars change...
one would think opaque jars might be best choice
seeing as light destroys the magic ?
In my case, the tubs so seldom see any light that it isn't an issue I worry about. They are either in the refrigerator/freezer or my cooler or a backpack. And I doubt that light (or oxygen for that matter) would be penetrating this stuff much more than a fraction of a millimeter anyway. I guard more against heat than light.
I like the vitamin- C idea; even if it's hermetically sealed by the honey it will still oxidize, only slower. Rose hips might add an interesting flavor vector, too. I was toying with the idea of making a "Turbo" version of it by adding guarana seed powder, and/or cayenne pepper since Gingko (like many herbs) is strongly potentiated by it according to some herbalists I know. Potentiating a potentiator?!? Madness! And it would be more certain that no one would raid my tub if it set fire to their mouth like sticky-sweet napalm! (I like spicy stuff, obviously).
Stealth is only about a third of my concern; mostly I'm interested in making the most pleasurable and simple way to eat them according to my tastes and for bringing them along on trips. I like alcohol extracts, too, but alcohol is sometimes problematic to carry into certain places and chocolate melts too easily (the honey only softens, but otherwise doesn't change).
This might be a good time to add that two close friends have quit using X since I started giving them this instead. Since almost nothing sold as a "roll" is real MDMA, I hate to see my friends eating them so I nagged them to try the honey instead. They were convinced the first night, or really the first morning-after when they noticed a total lack of feeling like shit.
Even if y'all reading this do not follow my entire recipe, try eating some Gingko (capsules, powder, whatever) about a half hour before eating some fungi and see if you notice a qualitative difference. Something's going on here, and it isn't just me trippin'...