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Think about a classic chocolate chip cookie made with smoked chocolate chips instead. Or even rich smoked chocolate ganache between the layers of your favourite chocolate cake recipe. Smoky brownies? Smoked chocolate sauce over ice cream? How about smoked chocolate lava cake? Okay I’ll stop, you get the idea. The possibilities are endless, so let’s get smokin’!

Follow these Steps to Smoke Chocolate

To smoke chocolate you will need to maintain a low temperature (below 60°F). The easiest way to sustain a low temperature in your Bradley Smoker is to use a cold smoker attachment.

This separates the heat source from the cabinet, while still filling it with smoke. Alternatively, you can use your smoker set to the lowest heat level possible, and with a tray of ice on the lowermost shelf.

Using a regular hot smoker, you will have to stand vigilantly, open the door frequently and replenish the ice to maintain a low temperature. In my experience, you may still have your chocolate soften or melt using a hot smoker. But it is definitely much less convenient than a cold smoker (possible, nonetheless!).

Choose Dark Chocolate for the Hot Smoker Method

If you are going for the hot smoker method, I would only suggest using dark chocolate (melts at a higher temperature). However, in a cold smoker you can smoke whatever type of chocolate you like.

For chocolate, I find the milder woods to work best, such as alder or apple. Woods like hickory end up tasting too bitter. But try out for yourself and you may just find a great combination!

Be Sure Not to Over Handle it

In order to smoke your chocolate you need to cut it down to size. Either use chocolate chips or chop chunks of chocolate into approximately 1” pieces.

Avoid over-handling the chocolate as it will melt slightly. Place chocolate chips/chunks into an aluminum baking tray. Pierce small holes in the tray when using a cold smoker to be sure you won’t have melted chocolate dripping through. Place tray of chocolate into your pre-smoking (not preheated!) cold smoker and wait.

Taste Test After Two Hours

The smoke time will vary on how much smoke you are producing, how much chocolate you have in your smoker, and your personal preference for flavour.

After two hours, give your chocolate a little taste test to see if it has the amount of smoke flavour you’re looking for. Then “taste test” a little more, just to be certain. If you want, give it some more smoke. If you like the result, after 2 hours of smoking pull it out and jazz up your baking!

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Use the Custard Method for Smoother and Creamier Ice Cream

When making ice cream, I prefer to use the custard method, because it’s smoother and creamier. And best of all, it can even be made without an ice cream maker.

The custard method lends better to freezing, without the constant churning of an ice cream maker. The basic idea is to warm a mixture of egg yolks, sugar and heavy cream to a temperature of 170°F and then slowly cool the mixture, stirring when possible, until frozen.

Cold Smoking is the Way to Go

Now the trouble is: how to get the smoke into this frozen treat? Can’t very well smoke a tub of Ben & Jerry’s now, can you? So instead, we have to smoke part of the custard base. Since we want a hint of smokiness in the ice cream, we’re not going to smoke the whole shebang. Instead, let’s just smoke some of the cream.

It is important the cream to stay cold while being smoked. Therefore, cold-smoking is the route to go. In addition, we need to keep the cream in an ice bath. Just as you shouldn’t leave a liter of cream out on the counter, you shouldn’t leave it in your smoker at ambient temperature.

Find the Right Blend of Fresh and Smoked Cream

Once you’ve got your cream smoked and cooled, then channel your inner alchemist and make the right blend of fresh cream and smoked cream to your taste. In my experimentation, I’ve used anywhere from 15% to 40% smoked cream.

The amount of smoked cream that I choose to use depends on the flavour I’m making. If I’m making something more on the delicate side, then I use less smoked cream than if I were to make something with a stronger flavour, like coffee or chocolate.

Possibilities Are Endless

When adding flavours the possibilities are endless. Just keep in mind that you don’t want to add too much liquid to the custard, or else it will freeze into ice crystals. Some of my favourite flavours to add to smoked ice cream are:

•  caramel
• dark chocolate
• spices like cinnamon, nutmeg, cloves & ginger (think a smoky gingerbread cookie)
• espresso
• maple
• whiskey or bourbon (remember that alcohol doesn’t freeze like water, so you can be a little more generous)

The post Smoked Bourbon Ice Cream Recipe appeared first on Bradley Smokers North America.

Prep Time: 15 minutes  Yield: Serves 8

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The post Pele’s Smoked Chocolate Lava Cake Recipe appeared first on Bradley Smokers North America.

Chocolate Chip Cookies is a traditional recipe and you certainly have seen many of them around. However, what makes this one unique is that you smoke the chocolate chips for about 40 minutes. We used Alder wood and it worked great.

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The post Smoked Pumpkin Bread Pudding Recipe appeared first on Bradley Smokers North America.

Prep Time: 15 minutes  Yield: 1 loaf

The post Smoked Banana Bread with Chopped Pecans and Chocolate Chips Recipe appeared first on Bradley Smokers North America.

Cook time 1 1/2 hours

Yield: Serves 6-8

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Grilling-wise it is always fun to try new stuff. Now, if you are in the market to try something new on your grill, try grilled peaches! It is so tasty. Easy to make and sure to be a mouth watering dessert! Add some Bourbon spiced whipped cream on top and you have yourself a really good treat!

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