How to Make Chocolate Covered Bacon
I always post a new chocolate recipe for Valentine's Day, because well, you really can't have Valentine's day without chocolate, right? I've been wanting to post a tutorial for chocolate-covered bacon for quite some time. It's been trending the last few years, though I've been wondering if it's really just a novelty. I have to say after tasting my recipe for chocolate-covered bacon today, I think it's brilliant. It's sweet, crunchy, savory, salty - what's not to like? Though I'm not sure if I would've liked the combination if I hadn't added salt and brown sugar to the top. It really rounded out the sweet and salty flavors perfectly. Believe me, you've got to try it!
- 8 oz thick cut bacon
- 5 oz high-quality 60% bittersweet chocolate chips
- 3 oz semi-sweet chocolate chips
- salt and pepper
- brown sugar
- First off, I think it's really important you use thick cut bacon and that you cut it into smaller pieces before frying. I cut each strip into thirds. A half 16 oz. packet of bacon yields about 20 pieces.
- Fry the bacon on a non-stick surface until it's as crispy as you can get it without burning it.
- Place on a wire cooling rack on top of a tray or cookie sheet and let set for about half an hour to completely cool and drain off excess grease.
- If there is still excess grease after cooling, pat the bacon dry with a paper towel.
- Remove the rack from the tray and cover the tray with wax paper.
- Combine the chocolate chips in a small glass bowl and microwave on high for about a minute to a minute and a half (microwaving no more than 60 seconds at a time) and stir until thoroughly melted and smooth.
- Use your fingers to dip each piece of bacon into the chocolate. (Using a utensil for this will risk breaking apart the bacon.) Gently shake off excess chocolate and give each piece a little swipe on the edge of the bowl to completely remove any excess chocolate before placing them on the wax paper.
- Once you've finished dipping all of the bacon, sprinkle very lightly with black pepper. This is not to make it spicy or add a peppery flavor, but merely to give the chocolate a little kick and really bring out the bitter chocolate flavors, so a little goes a long way.
- Then sprinkle generously with coarse salt and brown sugar.
- Let cool in the fridge for at least thirty minutes, and store leftovers in the fridge.
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