SMOKE TIME
4–5 hrs
SMOKING WOOD
Cherry
SMOKER TEMP
None (cold-smoked)
Cold-Smoked Dark Chocolate
If you want to up the ante in the sweets department, add smoke to chocolate. Enjoy it in a myriad of desserts or on its own to savor the smoke-infused flavor.
| MAKES 1lb (450g) chocolate |
PREP TIME None |
REST TIME None |
1lb (450g) dark chocolate bar (72% cocoa dark chocolate; or your favorite variety)
Equipment:
Cold-smoker attachment
1. Install the cold-smoker attachment according to package instructions. For hotter climates, I recommend filling the water tray with ice to help keep the smoker compartment cool. Add woodchips to the attachment, and turn on the smoker so it starts creating smoke. The cold-smoking process will infuse the chocolate with smoky flavor without actually cooking it.
2. Cut the chocolate into 4 equal blocks so the smoke has more surface area to penetrate, and place on a grill mat. Transfer the chocolate to the smoker and smoke for 4 to 5 hours.
3. Remove and wrap tightly in plastic wrap until ready to use.
Pairing suggestions: Use in the Campfire S'Mores Cheesecake or Million Dollar Smoked Chocolate Chunk Cookies.
Smoke chocolate and cheese at the same time to maximize space while the cold-smoker attachment is in use. You will need to use chocolate in bar form, not chips, so the chocolate won’t fall through the grill mats.
NUTRITION PER 1OZ (25G)
Calories 169g
Total fat 11g
Carbs 14g
Dietary fiber 4g
Sugars 8g
Protein 2g