Method for Smoking Chocolate
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!