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It sounds seriously icky to me. Just a personal comment. But it also sounds like the sort of ingredient you'd want to disclose to people ahead of time. Ex-smokers might think that this could trigger their addiction all over again, and vehement non-smokers would probably want the chance to avoid it, just on prinicipal.

I'm thinking of this in terms of chocolates you're going to give away or serve somewhere. If they're just for you and for people you know very well, maybe a very small test batch would be appropriate, so you don't ruin a lot of good chocolate.

Have not tried what you are considering, but when considered objectively as a flavorant, I would agree that there is potential in your concept. Certain notes in tobacco's flavor profile would probably combine exceptionally well with darker chocolates. As far as sourcing the tobacco, perhaps seek out a purveyor who specializes in pairing/serving higher end cigars and spirits. If you decide to proceed with this endeavor, please update.Where there's a will there's a way.

When I was in Belgium about 4 years ago I did a lot of "chocolate surfing" in many of the wonderful shops there. The Belgians love their chocolate, and their chocolatiers are very inventive, creating all kinds of wild combos.... one popular at the time was tobacco.

I have to tell you that even as a heavy smoker at that time.... I thought it was awful. To me it jarred the tastebuds too much, stood out as an unpleasant "off" flavor. Just my personal taste....

If you're determined to try it I'd say do a small batch first before investing too much in time and ingredients. Pick a group of people with widely divergent tastes and have them do a taste test for you (make sure to include smokers and non smokers!)....

Well, as for legal tobacco ;) did anyone see the Anthony Bourdain No Reservations when he went to The French Laundry? Thomas Keller had made, I think they were cones filled with sorbets, several different flavors. For Bourdain he made a tobacco one. A quick Google search brought up this: http://query.nytimes.com/gst/fullpage.html?res=9E03E5DF1330F935A15750C0A9659C8B63

He just infused cigar tobacco like you would with tea leaves. I've done that with Earl Grey tea, and added it to chocolate cake. Pretty yum...

i think if you're really set on trying tobacco, an infusion, as suggested by cityminx, might be the way to go, rather than sticking it straight in the chocolate - even smokers try to avoid the tobacco actually in the mouth and as you pointed out, chewing tobacco is not meant to be swallowed.

screw it.... get a pack of lucky's and chain smoke your way through it.... try delivering the flavor by exhaling the smoke onto the truffles..... *cough, Cough*

If you make a tobacco "tea", by either throwing in cigarettes or even butts into a large container with water with a tight cap, it does have another useful purpose. Let it steep for a month or so and pour around the foundation of your house or building. Keeps insects outside where they belong. Could flavour chocolate, and keep away insects? Don't know about that application, but the other one works, and yes, it does stink. Phew.

@sarahj ~ I will definitely try that.

And if you add ice and lemon to that tobacco tea, make sure you didn't use any butts. Sip it slowly after engaging in adult activities if you're out of your freakin' mind. ;-D

Ack! This wasn't meant to be controversial, I was just hoping that one of you had actually used tobacco in cooking, and would be able to share their experiences of how varying amounts work out in terms of flavour.

I am aware that tobacco may be treated with toxins, and that nicotine is poisonous;
the tobacco I have laying about is some organic stuff I picked up for someone, then forgot.
I have doubts that the half dozen (= 6) shreds I mentioned previously would prove toxic in a litre and a half of cream and chocolate.

I know that tobacco is addictive.
None of the people who would be eating these have ever smoked, so the issue of causing an ex-smoker to relapse is not present.

The idea would not be to use ash or cigarette butts, but unsmoked tobacco.

A tobacco (not tobacco smoke or ash) note is not unknown in food and alcohol (vanilla stright from the bean has a hint of this); my idea was to introduce an evanescent tobacco nuance to a sweet which happens to be peculiarly rich in flavour and texture. A tobacco note seemed likely to be more effective than other truffle flavouring I've come across (citrus, mint, basil, hazelnut, various alcoholics, etc.). I've tried both chillis and cayenne, and although they were okay, they didn't seem to me to have any good reason for being there (both were terrific in a fondant base flavoured with vanilla bean, however).

If the people you are cooking for have adventuous tastes, they might be interested. But I think the biggest problem is that you're fighting a hugely negative perception of the ingredient.

I like to think that I'm a fairly adventurous eater, but my first thought was that if you offered me a chocolate that was flavored with tobacco, I'd say no thanks, and be fighting back a gag reflex without even having tasted it.

If you gave it to me to taste, and then told me afterwards that there was tobacco in it, I think I'd be pissed that you didn't disclose that upfront. And then I'd be gagging.

@dbcurrie: You have some points, and I do respect people's restrictions about food (e.g. I would never try to sneak meat into a dish for a vegetarian), but I'm not even thinking of making tobacco-flavoured truffles, as such; I want to introduce it as a background note (and my boyfriend's family doesn't regard tobacco as something dreadful, they simply don't smoke; never took up the habit). Sort of the way I often put a tiny amount of nutmeg into the rice I usually serve. It doesn't taste of nutmeg, there's just an elusive, somehow-familiar note.

I've tried saffron in truffles; I put in very little, and you didn't taste it while chewing, it emerged as a lingering after-scent. Not even a taste, really. It was okay, but it's presence felt clumsy in truffles. Boring and sort of forced.
I'd like to try something at the same level of intensity and presence, and tobacco seems like an option worth taking on.

I'm also lucky in that the people who would be eating these have a good deal of confidence in my cooking (and I'm not intending to let them down :))

I keep hoping someone who's blazed this trail before me will see this ...

@mongoose: A tobacco-clove flavored chocolate truffle might be absolutely amazing. I'd certainly try that. Have you tried this combination yet?

I've never cooked with tobacco, but this 2001 NY Times article by Melissa Clark may be helpful and even encouraging. Good luck!

@billyburgwife: Wines definitely have tobacco notes. Spicy red zinfandels, in particular. And natural tobacco -- I used to like American Spirit natural tobacco products -- gives off an essence of leather. It made me feel earthy and rugged.

I don't think that sounds appetizing at all...and if you were to try it, I would definitely warn your tasters about the ingredient. I know for some people (myself included) eating or ingesting a tobacco product would violate their religious beliefs.

Check with a tobacconist. I have a friend who rolls his own and uses chemical free tobacco.
The infusion idea has some merit. Maybe you could infuse the cream???

I dont smoke but I would try a one. Then again - I'm wierd.

Maureen

Other cultures have been using whole tobacco leaves for wrapping and cooking food, same as banana leaves, for centuries. I have been trying to locate some fresh whole leaves with no success. Any suggestions? I will contact a tobacconist for the dried version (organic) as recommended by another post, but I also am looking for Appalachian grown. I am a chef and plan on infusing some wild game. There are many cigar varieties that have additional natural flavorings such as vanilla that would enhance your chocolates.

@mongoose: Thank you, yes, I am looking for tobacco for the restaurant. The sites you provided are very helpful... I'll aim for next spring for the "grow your own" or at least for USA grown.

Have you tried your recipe yet?

@mongoose: Finally prepared my rabbit loins with tobacco and they turned out great. Flavor was suble and if you didn't know what the ingredient was you would not guess it to be tobacco. Kind of a "je ne sais pas"??? I used American Spirit - US grown/organic, just a few threads...

@mongoose: I actually soaked the tobacco and then wrung it out in paper towels. I put the threads directly in the vacuum bag with the rabbit, added salt and pepper, a bit of oil, and then immersed the bag in a constant temperature water bath (sous-vide). The rabbit I used was very young so really didn't need a marinade. Very easy. Your idea using the tea ball is a good one...