Remove the top rack of your smoker and line well with foil. You can see from the photos that I ended up with a melting problem, you could even make shallow boxes by folding up the sides of the foil, making a small box for each bar. Do not bring the foil up too far though, just enough to hold any stray melting chocolate, though you don’t want it melting in the first place.
Prepare the smoker for cold smoking according to the instructions in the manual. You are looking to make a temperature of 110°F to 125°F. Fill the water tray with cold water and ice to help keep the temperature in check.
Return the foiled rack to the smoker and and place it in the highest position away from the heat.
Close the lid and smoke the chocolate for 35 to 45 minutes or until it becomes soft but doesn’t start to melt. Watch it carefully.
Remove the softened chocolate from the smoker and allow it to cool. Once cooled place it in an airtight container for up to 3 months in the freezer, 1 month in the fridge.