www.sausagemaking.org

This is the usual post for info from "those who know better" first...

However I heard recently that chocolate has possiblities as to smoke as long as it's 70%+ to ensure more oil is present.

Should I bung in some hotel chocolat & some proper drops of belgian cooking chocolate (white & dark) & give it a bash for a few hours, or is chocolate mo choosey than the people typically scoffing it? (Cadbury's ..a woeful tale )

NB found these links, seems good enough for a baker to smoke 40lbs of choc chips at a time
http://www.npr.org/blogs/thesalt/2012/08/09/158510061/smoked-chocolate-for-national-smore-day-and-more

http://www.getyourhotcakes.com/products/retail-smoked-cc

Times like this I wish I had more wood types to try!

...also, should I make up some caramel to adhere some smoke to?

Should've removed after 4 hrs not 5
Difference being light vs overly heavy flavour more apparent in the milk albeit cooking choc than the white chocolate.
Wife did mention that it might be ok in a very heavy / dense chocolate cake.

My thoughts being possibly ok in a bacon & chocolate type muffin, ..but otherwise at this point in time I'm all at sea as to what anyone would get from this other than to say they'd done it ...pointless exercise imho.
Will pop a pic up shortly, as these are not quite your standard chocolate they may have been overcome, very diminutive clippings.