Cold Smoked Fruit and Chocolate
Experiment:
Bananas
Mango pieces
Jersey Shore locally made sea salt dusted dark chocolate covered caramels
Locally made vanilla salt water taffy
Belgian chocolate morsels.
Himalayan pink salt
Outside temp. 78 degrees. Internal peak temp of smoker was ~85 degrees.
Masterbuilt smoker with external electric cold smoking attachment
pecan wood chips
I pulled the candy at about 25 minutes when the chocolate started to get soft. It firmed up after sitting inside after about 20 minutes. The caramels and the Belgian morsels were incredible!!!! The salt water taffy was delicious as well, but a bit sticky. I’d probably skip the taffy next time unless I just threw on some pieces that I knew would be consumed after being taken from the smoke.
The bananas were most delicious. Especially when drizzled with some chocolate sauce and dusted with some powdered sugar. The mangos were also quite nice. I ate them with a fork, but I suspect they would go great in some mango salsa or chutney. All of the fruit remained firm and didn’t get mushy.
I will probably hold off on smoking chocolate until the outside temp drops to 70 or below which is the temperature at which I start smoking grass-fed butter and cheese.
Salt stayed in for a couple of hours.
Cold Smoked Fruit and Chocolate
Experiment:
Bananas
Mango pieces
Jersey Shore locally made sea salt dusted dark chocolate covered caramels
Locally made vanilla salt water taffy
Belgian chocolate morsels.
Himalayan pink salt
Outside temp. 78 degrees. Internal peak temp of smoker was ~85 degrees.
Masterbuilt smoker with external electric cold smoking attachment
pecan wood chips
I pulled the candy at about 25 minutes when the chocolate started to get soft. It firmed up after sitting inside after about 20 minutes. The caramels and the Belgian morsels were incredible!!!! The salt water taffy was delicious as well, but a bit sticky. I’d probably skip the taffy next time unless I just threw on some pieces that I knew would be consumed after being taken from the smoke.
The bananas were most delicious. Especially when drizzled with some chocolate sauce and dusted with some powdered sugar. The mangos were also quite nice. I ate them with a fork, but I suspect they would go great in some mango salsa or chutney. All of the fruit remained firm and didn’t get mushy.
I will probably hold off on smoking chocolate until the outside temp drops to 70 or below which is the temperature at which I start smoking grass-fed butter and cheese.
Salt stayed in for a couple of hours.