Cold smoking chocolate chips adds an unexpected depth of flavor to cookies, cakes, and so many other sweets.
Servings: 12 ounces of chocolate chips
Prep. Fill a 9-inch round cake pan with ice. Spread the chocolate chips out evenly across the bottom of a glass pie plate.
Fire up. Heat 4-6 charcoal briquets. Place the briquets on one end of the charcoal grill’s charcoal grate. Top the briquets with 2 small chunks of mild smoking wood such as maple, cherry, or apple. Allow the wood to begin smoking.
Cook. Set the ice filled cake pan on the grill’s main cooking grate as far from the charcoal and wood as possible. Top the cake pan with the chocolate chip filled pie plate. Place the lid on the grill. Open the top vent fully and position it directly above the chocolate chips to force the smoke over and around them.
Allow the chocolate chips to smoke for 30 minutes for a mild smoke flavor or 45 minutes for a stronger flavor. Remove chips from the grill and store them in an airtight container until ready to use. Note that the smoke flavor will mellow over time so storing them for several days before using is ideal.
Serve. Once the smoked chocolate chips have had time to mellow, use them in cookies, cakes, candies, and other desserts.