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Posted in: Desserts
Prep Time:
5
Serves:
2 lbs.
Grill time:
35 to 45 (smoke)

Smoked Chocolate

Yep You Read That Right

Posted on May 28, 2013
Article Rating
Smoked Chocolate
Serves 2 lbs.
Prep Time: 5
Grill time: 35 to 45 (smoke)

Ingredients:

    • Apollo™ Smoker
    • 2 lb. bar milk, white, or dark chocolate,
      at least 1-inch thick
    • wood chips, I recommend mesquite or
      Jack Daniel's flavoured

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.

Put it on the top rack
Put it on the top rack
Put it on the top rack
Use it for everything!

Smoked Chocolate

Serves: 2 lbs.       Total Time: 50

Ingredients

  • Apollo™ Smoker
  • 2 lb. bar milk, white, or dark chocolate,
    at least 1-inch thick
  • wood chips, I recommend mesquite or
    Jack Daniel's flavoured

Directions

Step 1
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.
Step 2
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.
Step 3
Return the foiled rack to the smoker and and place it in the highest position away from the heat.
Step 4
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.
Step 5
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.

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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