Smoked Chocolate
| Ingredients |
g / ml |
lbs / oz |
Measurement |
True % |
Baker’s % |
| Chocolate * |
1800 g |
4 lbs |
- - - |
- - - |
- - - |
| Pecans ** |
- - - |
- - - |
48 |
- - - |
- - - |
| Total |
- - - |
- - - |
- - - |
- - - |
- - - |
* Chocolate can be white or dark, but has to be at least 1
inch thick.
** Pecans should be in the shell, cracked lightly and soaked
in water for 30 minutes.
Method:
• Prepare the smoker
according to the manufacturer’s instructions to a temperature
of 135° F, using 12 to 15 charcoal briquettes. Remove the
top rack and wrap in aluminum foil. Place the chocolate
on the wrapped wrack.
• Fill the water tray with ice and a few cups of cold water.
This will help keep the temperature low and the smoke cool.
• Note that when you initially place the hot coals in the
smoker the temperature may go above 400° F depending on
how much charcoal has been added. Remove lid and allow the
charcoal to cool.
• Place the chocolate in the highest position of the smoker
and as far away from the heat source as possible. Close
the lid.
• Add four or five pecans at a time to the hot coals, replenishing
as needed. Do not put the pecans in until a low temperature
has been reached.
• Other smoking chips can be added for flavor, cracked whole
pecans in the shell have a distinctive, sweet, nutty flavor.
• Smoke chocolate for 35-45 minutes, being careful to maintain
the temperature. If it gets to hot, remove the cover to
allow the heat to escape. Do not worry about loosing the
smoke. It does not take much smoke to add flavor to chocolate.
• Remove chocolate from grill and let cool completely.
• Store in plastic bags.
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