Smoking is a technique that is well used in a variety of savoury dishes, but why not add a little smoke to dessert or a sweet snack? Smoked chocolate is one of my favourite ways to add that little extra something to an otherwise standard cookie or cake.
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!
