Yep You Read That Right
Put it on the top rack
- 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
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.
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.