Methods for Smoking Chocolate?
- opinionatedchef Mar 12, 2014 10:42 PM
I live in Boston and a new popular chef owned restaurant here, Alden and Harlow, serves a very delicious Smoked Chocolate 'Bread Pudding' (not really, think tender dense thin cake, served in a mini cast iron pan) with Vanilla Ice Cream . To my delight, I found it really enchanting. Just smoky enough/ not overwhelming, and whatever dark chocolate they use, its flavor profile works very well with the smokiness.
I've done a bit of googling about smoking chocolate, and the methods are WIDELY different. Cold smoking seems to be the way to go, but temperature and length of time vary greatly. There is even a baker in Seattle who has started selling smoked chocolate chips at her cafe, and she does them in huge batches. Supposedly, she smokes them for TEN hours, but other recipes posted by pastry chefs- call for 45 minutes to an hour or so- for smoking time. Anyone worked out a method they like? TIA!
I may have to give this game a try.
I run both elec. and wood fired smokers.
For the cake/bread pudding, I could see just cooking it in the smoker itself until done, just as a usual cake would be done. That unless the cake is baked normally and the choc. is smoked.
For chocolate, it's either a cold smoke to keep their form or a hot smoke and then chill, reheat and reform back into some kind of chips for incorporation or serving.
I run apple, hickory or mesquite depending upon the food.
Hmmmmmmm.... I see smoked chocolate mini cupcakes in my future once the weather breaks as a trial run.
White buttercream icing and smoked crumbled bacon on top.
sed, i would love to learn more about your efforts.the eggs intrigue me. you hot smoke them using smoking sawdust? how long and how do they not get rubbery?
i spoke with the chef of my OP- and they cold smoke the challah bread(cold- to keep in the bread's moisture) that they use for the chocolate bread pudding, and then they smoke the bread puddings themselves while they are baking-- all in a Rational oven outfitted w/ a smoker attachment.
Aside from the things i've mentioned, i want to smoke various nuts and cheeses. it's very strange that here in boston the only smoked cheese you will find is that cheap smoked gouda with tthe brown rind, and smoked mozzarella. I'm also considering rice and other starches and dry beans...maybe dried fruit... I bet it's easy to go overboard with this smoking enthusiasm !
You could consider smoking the flour for the bread pudding rather than the chocolate, but probably the easiest thing would be to just use some liquid smoke.