Learn how to make smoked chocolate chips fast and easy!
Smoked Chocolate Chips can be made in ANY grill or smoker because we actually cold smoke them using a device called a pellet tube smoker!
Much like smoking cheese and nuts, smoking chocolate brings out some incredible depths of flavor that can take your desserts and baked goods to an entirely new level.
Whether you are making smoked chocolate chip cookies, chocolate chip muffins, cheesecake, or even putting them in some pancakes, having a jar of smoked chocolate chips on hand will up your game considerably.
Thankfully it is super easy to make a big batch of smoked chocolate chips all at once and then store them for use later!
What You Need to Make Smoked Chocolate Chips
You will need a grill or a smoker outdoors somewhere, but it does not matter what kind because we are not even going to turn it on!
We just need a safe, ventilated chamber to cold smoke our chocolate chips.
Keyword being: COLD
A Cold Day
Chocolate starts melting at around 86°F so you need to pick a relatively cold day (or colder time of day) to smoke your chocolate chips.
Keep in mind even if it’s below 86°F outside, direct sunlight beating down on your grill or smoker can quickly raise the temperature inside the chamber much higher.
So unless you are doing this in the cold winter months, aim to smoke your chocolate in the early morning or evening when you will likely be out of direct sunlight.
Another hack on milder days to keep the chocolate chips cold is to place them in a foil pan on top of another foil pan filled with ice.
More on that below. Let’s talk about what tools you will need to cold smoke the chocolate chips.
A Pellet Tube Smoker
By far the easiest device we’ve found to use when cold smoking anything, whether it’s chocolate, cheese, nuts, etc. is a pellet tube smoker.
Yes, you can try using a smoker box filled with wood chips on a gas grill with only one burner barely lit, or by lighting a single piece of charcoal far away from the chocolate and placing a wood chunk on top of it.
You will see these suggestions in other places, and they work OK for cold smoking things with higher melting points like cheese and obviously for smoking nuts.
Unfortunately, even one lit burner or charcoal briquet can be enough to make the cooking chamber too warm for chocolate chips.
This is why we choose to go with the pellet tube smoker.
You can check out a selection of our Favorite Pellet Tube Smokers here.
For our smoked chocolate chips we used this LizzQ model and had great results.
We’ll get more into how to light and use the pellet tube smoker below.
You will also need some wood pellets, not chips, to light up in your pellet tube smoker to create the smoke.
Unlike wood chips, wood pellets are made of highly compressed sawdust that burns very slowly and will create smoke for hours on end.
If not, you can pick up wood pellets at almost any hardware store or get them online.
You can also use any pellets from brands like Green Mountain, Pit Boss, or Traeger and look for either blends or straight fruitwoods like apple or cherry that will work nicely.
Stay away from strongly flavored woods like Mesquite that do not pair well with chocolate.
A Butane or Propane Torch
The last thing you will need to light up the end of your filled pellet tube smoker is a good butane torch.
You may recognize that a butane torch is also commonly used when caramelizing creme brulees so you can use it for multiple things!
Another more heavy duty (and expensive) option is a propane torch which you can find in most hardware stores.
But if you already own one you are in good shape.
Unfortunately you can’t use a normal lighter as the flame just isn’t hot enough to get the dense wood pellets sufficiently lit and smoking.
While this may seem like a lot of equipment just to smoke some chocolate chips, keep in mind you can use your pellet tube smoker to both Cold AND Hot Smoke all kinds of foods going forward!
Every great outdoor chef should have these tools at their disposal!
How to Smoke Chocolate Chips
Once you got your equipment and nice cold day, you are ready to make your smoked chocolate chips!
It’s best to get the pellet tube smoker lit first before putting the chocolate chips on.
Light the Pellet Tube Smoker
Fill the pellet tube smoker with pellets and place it upright on the grates one one side of your open grill with the open end of the pellet tube smoker UP to keep the pellets contained.
Make sure the grill is OFF.
Light your butane or propane torch and make sure the flame adjustment is set on HIGH for maximum heat.
Hold the torch flame up directly to the exposed wood pellets at the top open end of the pellet tube smoker and keep the flame closely against them for at least 30 seconds to get them sufficiently lit.
You should see a nice orange flame develop and stay lit after you remove the torch flame from the pellets.
If the orange flame goes out when you remove the torch you didn’t hold the torch to the pellets long enough.
Keep the pellet tube upright and let the orange flame continue to burn for about 5 minutes with the lid to your grill open.
After 5 minutes you can carefully lay the pellet tube down on its side. Make sure to wear a pair of good insulated BBQ gloves because the pellet tube will be HOT!
Also be careful not to spill the lit pellets down into your grill as you lay it down. You can put a piece of aluminum foil down on the grill grates for the pellet tube to lay on if you want.
Then gently blow out the orange flame and you should have smoke continuously billowing out of the end of pellet tube smoker.
Most pellet tube smokers like the LizzQ will last about 5 hours as the burn slowly makes it way down the tube of unlit pellets.
Place the Chocolate Chips in the Grill
Pour your chocolate chips into a disposable aluminum pan or tray and spread them out as much as possible into a single layer so you will have the maximum surface area exposed to the smoke.
If it’s really cold outside you can skip this step, but we like to place our pan of chocolate chips on top of another pan filled ice underneath to keep the chocolate chips extra cold and prevent any possibility of melting.
Sometimes the heat from the pellet tube smoker is enough to warm up the inside of the grill while the chocolate chips are smoking so the ice is good hedge against that leading to them melting.
Place the aluminum pan of chocolate chips on the other side of the grill away from the pellet tube smoker.
If you have an exhaust tube on your grill, such as on a pellet grill or charcoal smoker, place the chocolate chips on that side so that the smoke travels over them on its way out the exhaust.
If you have a normal gas grill with a vented back just look for what direction the soke seems ot be travelling out of the smoker tube and place the chocolate chips in the path of the smoke.
Close the lid to your grill or smoker.
How Long to Smoke the Chocolate Chips
The hard part is over!
Now just let the chocolate chips smoke in the chamber, stirring them around every 5-10 minutes to check they aren’t melting and also so that every surface of each chocolate chip gets exposed to the smoke.
Smoking for 20-30 minutes will give you a mild smoke flavor and 45-60 minutes will give you a stronger smoke flavor.
Removing and Storing the Smoked Chocolate Chips
Once you have finished smoking the chocolate chips, remove them from the grill and transfer them to an airtight container such as a mason jar.
They will taste extra smoky if you eat them right away, but if you store them for a few days in the container, the smoke flavor will mellow out, much like it does with smoked cheese.
You can leave your pellet tube on the grill to continue burning out if you wish or you can shake the pellets out into an ash bucket to burn out much faster.
Wearing your insulated BBQ gloves, pick up the pellet tube near the UNLIT end and dump the unused lit pellets into an ash bucket to burn out and extinguish.
Place the top on the bucket to extinguish them even faster.
What Else Can I Smoke?
Looking for some more smoky inspiration?
So glad you asked.
Check out some of our other great recipes of smoked and grilled food to try out at your next outdoor BBQ!
- Traeger Baby Back Ribs
- Traeger Smoked Pulled Pork
- Traeger 3-2-1 Pork Ribs
- Traeger Smoked Pork Loin
- Traeger Smoked Pork Spare Ribs
- Pit Boss Pulled Pork
- Pit Boss Smoked Baby Back Ribs
- Pit Boss Smoked Pork Loin
- Pit Boss 3-2-1 Ribs
- Camp Chef Pulled Pork
- Masterbuilt Electric Smoker Pulled Pork
- Masterbuilt Baby Back Ribs
- Pellet Grill Smoked Pork Chops
- Pellet Grilled Bratwurst
- Gas Grilled Bratwurst
- Smoked Fresh Holiday Ham
- Spiral Sliced Smoked Hot Dogs
- Smoked Bratwurst with Beer Braised Onions
- Roasted Pig in Your Backyard
- Traeger Smoked Prime Rib
- Traeger Beef Tenderloin with Horseradish Cream
- Traeger Smoked Beef Brisket
- Traeger Smoked Chuck Roast
- Traeger Smoked Pot Roast
- Traeger Smoked Beef Short Ribs
- Pit Boss Beef Brisket
- Pit Boss Smoked Beef Tenderloin
- Pit Boss Smoked Prime Rib
- Pit Boss Smoked Chuck Roast
- Pit Boss Smoked Beef Ribs
- Pit Boss Smoked Tri-Tip Roast
- Pit Boss Grilled Hamburgers
- Camp Chef Smoked Beef Brisket
- Masterbuilt Smoked Chuck Roast
- Masterbuilt Beef Brisket
- Perfect Smoked London Broil
- Smoked Ribeye Roast
- Smoked Corned Beef
- Smoked Ribeye Steaks
- Smoked Filet Mignon
- Hot and Fast Pellet Grill Beef Brisket
- Pellet Grilled Steak
- Perfect Grilled Hamburgers
- Smoked Eye of Round Roast Beef
- Easy Smoked Flank Steak
- Smoked Tomahawk Steaks
- Smoked Bottom Round Roast
- Smoked Sirloin Tip Roast
- Smoked Rump Roast
- Pit Boss Smoked Salmon
- Traeger Smoked Salmon
- Honey Smoked Salmon
- Smoked Oysters in a Garlic White Wine Sauce
- Smoked Scallops with Lemon Butter Sauce
- Smoked Lobster Tails
- Easy Smoked Tilapia
- Perfect Smoked Halibut
- Smoked Mahi Mahi Fillets
- Smoked Swordfish Steaks
- Smoked Crab Legs with Cajun Clarified Butter
- Smoked Mackerel with Maple Balsamic Glaze
- Smoked Catfish with Cajun BBQ Rub
- Smoked Red Snapper with Blackening Rub
- Smoked Trout
- Smoked Tuna Steaks
- Pit Boss Smoked Whole Chicken
- Pit Boss Smoked Chicken Thighs
- Pit Boss Smoked Chicken Breasts
- Pit Boss Smoked Chicken Legs
- Pit Boss Smoked Chicken Wings
- Pit Boss Smoked Boneless Turkey Breast
- Traeger Smoked Whole Chicken
- Traeger Smoked Chicken Thighs
- Traeger Smoked Chicken Breasts
- Traeger Smoked Chicken Legs
- Traeger Smoked Chicken Wings
- Traeger Smoked Boneless Turkey Breast
- Smoked Whole Chicken in Masterbuilt Electric Smoker
- Smoked Chicken Breasts in an Electric Smoker
- Smoked Chicken Thighs in an Electric Smoker
- Smoked Chicken Legs in an Electric Smoker
- Smoked Turkey in a Masterbuilt Electric Smoker
- Smoked Turkey Burgers
- Smoked Boneless Skinless Chicken Thighs
- Smoked Chicken Tenders
- Smoked Chicken Leg Quarters
- Smoked Pulled Chicken
- Beer Can Chicken on a Pellet Grill
- Spatchcocked Chicken on a Pellet Grill
- Pellet Grill Smoked Turkey Breast
- Pellet Grill Turkey
- Easy Smoked Turkey Legs
- Spatchcocked Smoked Turkey on a Pellet Grill
- Smoked Chicken Salad
- Smoked Chicken Enchiladas
- Trash Can Turkey – OK, technically not made on a grill or smoker but one of the most fun ways there is to cook a Turkey…at over 700 degrees in only 2 hours!
- Smoked Leg of Lamb with Guinness Marinade
- Smoked Lamb Chops with a Balsamic Butter Sauce
- Smoked Rack of Lamb with Garlic and Rosemary or Smoker
- Smoked and Pulled Lamb Shoulder with a Turkish Spice Rub
- Smoked Lamb Shanks
Sides and Desserts
- Pit Boss Corn on the Cob
- Pit Boss Smoked Mac and Cheese
- Pit Boss Smoked Baked Beans
- Pit Boss Smoked Queso Dip
- Traeger Smoked Baked Beans
- Traeger Smoked Corn on the Cob
- Traeger Smoked Mac and Cheese
- Smoked Potato Salad
- Smoked Baked Potatoes
- Smoked Twice Baked Potatoes
- Smoked Asparagus
- Easy Smoked Broccoli
- Smoked Cauliflower
- Smoked Green Beans
- Sticky Smoked Sweet Potatoes
- Smoked Pineapple in a Maple Bourbon Sauce
- Smoked Carrots with a Honey Balsamic Glaze
- Smoked Brussel Sprouts
- Smoked Hard Boiled Eggs
- Smoked Deviled Eggs
- Smoked Egg Salad
- Smoked Cream Cheese
- Smoked Cream Cheese Dip with Bacon and Cheddar
- Smoked Pig Shots
- Smoked Jalapeno Poppers
- Smoked Garlic
- Frozen Pizza on a Pellet Grill
- How to Steam Tamales
- Masterbuilt Smoked Cheese
- Smoked Gouda Cheese
- Smoked Peaches
- Smoked Peach Cobbler
Smoked Chocolate Chips
- Grill or Smoker any grill or smoker will work
- Pellet Tube Smoker
- Wood Pellets preferably fruitwoods like apple or cherry
- Butane or Propane Torch
- Insulated BBQ Gloves
- Aluminum Foil Pans
- 12 oz Semi Sweet Chocolate Chips
- 6 Cups Ice
Light the Pellet Tube Smoker
- Make sure the grill is OFF.
- Fill the pellet tube smoker with pellets and place it upright on the grates one one side of your open grill with the open end of the pellet tube smoker UP to keep the pellets contained.
- Light your butane or propane torch and make sure the flame adjustment is set on HIGH for maximum heat.
- Hold the torch flame up directly to the exposed wood pellets at the top open end of the pellet tube smoker and keep the flame closely against them for at least 30 seconds to get them sufficiently lit.
- You should see a nice orange flame develop and stay lit after you remove the torch flame from the pellets. If the orange flame goes out when you remove the torch you didn’t hold the torch to the pellets long enough.
- Keep the pellet tube upright and let the orange flame continue to burn for about 5 minutes with the lid to your grill open.
- After 5 minutes, wearing a good pair of insulated BBQ gloves, carefully lay the pellet tube down on its side.
- Then blow out the flame and you should have smoke continuously billowing out of the end of pellet tube smoker.
Smoke the Chocolate Chips
- Pour the chocolate chips into a disposable aluminum pan or tray and spread them out as much as possible into a single layer so there is maximum surface area exposed to the smoke.12 oz Semi Sweet Chocolate Chips
- Place the pan of chocolate chips on top of another pan filled ice underneath to keep the chocolate chips extra cold and prevent any possibility of melting.6 Cups Ice
- Place the aluminum pan of chocolate chips on the other side of the grill away from the pellet tube smoker.
- If you have an exhaust tube on your grill, such as on a pellet grill or charcoal smoker, place the chocolate chips on that side so that the smoke travels over them on its way out the exhaust.
- Close the lid to your grill or smoker.
- Let the chocolate chips smoke for about 30 minutes, stirring occasionally to expose all sides to the smoke and make sure they aren't melting.
Remove and Store
- Once you have finished smoking the chocolate chips, remove them from the grill and transfer them to an airtight container such as a mason jar.
- They will taste extra smoky if you eat them right away, but if you store them for a few days in the container, the smoke flavor will mellow out, much like it does with smoked cheese.
- Eat as a snack or use in another dish such as chocolate chip cookies, muffins, cheesecake, or pancakes. Enjoy!