Smoking is a technique that is well used in a
variety of savoury dishes, but why not add a little smoke to dessert or a sweet
snack? Smoked chocolate is one of my favourite ways to add that little extra
something to an otherwise standard cookie or cake. Think about a classic
chocolate chip cookie made with smoked chocolate chips instead. Or even rich
smoked chocolate ganache between the layers of your favourite chocolate cake
recipe. Smoky brownies? Smoked chocolate sauce over ice cream. How about smoked
chocolate lava cake? Okay I’ll stop, you get the idea. The possibilities are
endless, so let’s get smokin’!
To smoke chocolate you will need to maintain a low temperature (below 60°F). The easiest way to sustain a low temperature in your Bradley Smoker is to use a Cold Smoker Attachment. This separates the heat source from the cabinet while still filling the cabinet with smoke. Alternatively, you can use your smoker as is with it set to the lowest heat level possible and with a tray of ice on the lowermost shelf. Using a regular hot smoker you will have to stand vigilantly by to open the door frequently and replenish the ice to maintain a low temperature. In my experience, you may still have your chocolate soften or melt using a hot smoker and it is definitely much less convenient than a cold smoker (but possible nonetheless!).
If you are going for the hot smoker method, I would
only suggest using dark chocolate (melts at a higher temperature), but in a
cold smoker you can smoke whatever type of chocolate you like. For chocolate, I
find the milder woods to work best such as alder or apple. Woods such as
hickory end up tasting too bitter. But try out for yourself, you may just find
a great combination!
In order to smoke your chocolate you need to cut it
down to size. Either use chocolate chips or chop chunks of chocolate into
approximately 1” pieces. Avoid over-handling the chocolate as it will melt
slightly. Place your chocolate chips/chunks into an aluminium baking tray. I
pierce small holes in my tray as I am using a cold smoker and am certain I
won’t have melted chocolate dripping through. Place tray of chocolate into your
pre-smoking (not preheated!) cold smoker and wait.
The smoke time will vary on how much smoke you are
producing, how much chocolate you have in your smoker and your personal
preference for flavour. After 2 hours, give your chocolate a little taste test
to see if it has the amount of smoke flavour you’re looking for. Then “taste
test” a little more just to be certain. If you want more smoke, then give it
more smoke. If you like it after 2 hours of smoking, then pull it out of the
smoker and jazz up your baking!
Pele is the Hawaiian goddess of fire, known for her passion. Mythology tells us that she controls the lava that flows from the island of Hawaii. This is a smoky twist on the classic dessert, and is a perfect way to end off any meal!
Ingredients
110g Dark Chocolate, chopped
½ cup Butter, cubed (keep some extra butter for greasing)
1 cup Sugar
2 Egg Whites
4 Egg Yolks
1 tsp Vanilla Extract
A pinch to ½ tsp Cayenne Pepper (optional, if you want to add a little spice to your treat!)
¼ cup and 1 tbsp all-purpose Flour
Bradley Flavour Bisquettes – Premium Chili Cumin or Maple
Cold smoke the dark chocolate on an aluminium dish or sheet for an hour.
Preheat your oven to 425°F (218°C).
Remove the chocolate from the smoker and place in a double boiler with butter. Heat on medium heat while stirring until melted and combined.
Remove from heat and add sugar then egg whites and yolks, stir well.
Mix in vanilla and cayenne pepper (if using).
Stir in flour.
Divide mixture among four ramekins which have been well greased with butter.
Bake for 13-15 minutes or until the centre of the cakes are soft and jello-like and the edges firm.
Let cool for a minute or two, then run a knife around the edge of the cakes to loosen any edges.
Place a plate on top of one ramekin and invert. Remove the ramekin and ta-da! There is your lava cake.
Serve immediately with your favourite accompaniments such as whipped cream, ice cream, berry sauce, caramel sauce, or chocolate sauce. We recommend Cherry Compote!
