I have mentioned before that depending on the day’s temperature, you may have some issues keeping the smoker cool. If you’re smoking on a sunny and warm day (20°C+/68°F+) it will increase the temperature of the smoker itself. Try to work in the shade if you can. I had this very trouble. It was warm and sunny. The chocolate started melting after about 10 minutes on the smoker. I actually pulled mine off early. My bars were also a little thinner than 1-inch as well – not helpful. But I got what I was looking for. A smoky barbecue flavour embedded in the chocolate.
It’s not fantastic to just sit and eat. Kind of like placing a piece of chocolate on your tongue and then licking a grill. But when you melt it and use it IN things… look out! There is just a hint of smokiness and a whole lot of chocolate! It’s delicious! Amazing. Fantastic.
I know that I have said this before, but I am a chocoholic. My husband is quite the enabler, he has a chocolate tooth too. (It's right next to the meat tooth) So on the long weekend when we were working on that big batch smoke, I made up some Smoked Chocolate. Yep. You read that right. Smoked. Chocolate. I did three pounds of it up. Two milk and one dark. It's fantastic to have on handy for just about anything. Melt it up for a quick topping on ice cream, melt it to go into homemade ice cream, use it in sauces for meat (for real!), or in frostings for cake. You can do anything with Smoked Chocolate.
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