Smoked Chocolate
High-quality dark chocolate is refined by cold smoking with a subtly smoky aroma. The smoke flavor complements the natural bitterness of the chocolate in an extraordinary way. Ideal for desserts, sauces, or as a special gift.
Ingredients(for 1 kg)
Instructions
Preparation
60 minutes (cooling)Break the chocolate into even pieces and refrigerate for at least 1 hour. Cool the smoker to below 20 °C, using ice packs if necessary. Mix cherry and apple wood chips.
Cold Smoking
2-3 hoursSpread the chilled chocolate on the wire rack in the smoker. Cold smoke at below 20 °C with the cherry-apple wood mix. Monitor the temperature closely and add ice packs as needed.
Hardening and Packaging
30 minutesRemove the smoked chocolate from the smoker and let it harden completely at room temperature or in the refrigerator. Then wrap in foil or store in an airtight container. The flavor intensifies after 12-24 hours of resting.
Pro Tip
Refrigerate the chocolate for 1 hour before smoking. This keeps it stable in shape during the smoking process and allows it to absorb the aroma better.
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