Difference between revisions of "Chocolate Wrapped Bacon"
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*Bake your bacon to the desired crispyness level, I did mine at 400F for about 35 minutes | *Bake your bacon to the desired crispyness level, I did mine at 400F for about 35 minutes | ||
| − | *Just before your bacon is ready, melt your chocolate in a [[Double Boiler]] (or improvised double boiler) adding the syrup once it's fairly liquid | + | *Just before your bacon is ready, melt your chocolate in a [[Double Boiler]] (or improvised double boiler) adding the syrup once it's fairly liquid (I added some brown sugar too) |
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| + | [[image:chocobacon2.jpg]] | ||
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*Remove bacon and pat dry to remove as much grease as possible. | *Remove bacon and pat dry to remove as much grease as possible. | ||
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| + | [[image:chocobacon1.jpg]] | ||
*Cut each strip in half (or not as you might want) | *Cut each strip in half (or not as you might want) | ||
*Dip in chocolate, then roll in nuts or add other garnish. I really liked the nuts or a light sprinkle of smoked sea salt. I stayed away from the drizzle of white chocolate as contrast, as pretty as it is I felt like the white chocolate would overpower the salty sweet balance. | *Dip in chocolate, then roll in nuts or add other garnish. I really liked the nuts or a light sprinkle of smoked sea salt. I stayed away from the drizzle of white chocolate as contrast, as pretty as it is I felt like the white chocolate would overpower the salty sweet balance. | ||
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| + | [[image:chocobacon5.jpg]] | ||
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*Line a cookie sheet with aluminum foil or wax paper and once all pieces are dipped, transfer to freezer to set the chocolate. | *Line a cookie sheet with aluminum foil or wax paper and once all pieces are dipped, transfer to freezer to set the chocolate. | ||
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| + | [[image:chocobacon6.jpg]] | ||
==Serving== | ==Serving== | ||
*Remove from freezer JUST before serving as they get melty fairly quick. | *Remove from freezer JUST before serving as they get melty fairly quick. | ||
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| + | [[image:chocobacon7.jpg]] | ||
*Serve on their own or as a garnish to a small scoop of ice cream. | *Serve on their own or as a garnish to a small scoop of ice cream. | ||
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| + | [[image:chocobacon8.jpg]] | ||
Latest revision as of 15:15, 30 July 2010
In celebration of the temporary departure of the last of our vegetarian overlords (just kidding Swati) my work team had a potluck with the theme of Meatcrafting. I went with the always easy and awesome crock pot Pulled Pork as my main dish, but I couldn't resist making something I've always wanted to try but never really had a reason to make: Chocolate Bacon
Contents
Ingredients
- 1 lb Bacon (I used Maple smoked)
- Chocolate to coat (I used about 2.5 cups of good Dark Chocolate melting wafers, IMO dark works best)
- 2 TBSP Maple Syrup
Garnishes
- Crumbled nuts (cashews pictured)
- Good quality salt
- Chili Powder
- White Chocolate
Method
- Bake your bacon to the desired crispyness level, I did mine at 400F for about 35 minutes
- Just before your bacon is ready, melt your chocolate in a Double Boiler (or improvised double boiler) adding the syrup once it's fairly liquid (I added some brown sugar too)
- Remove bacon and pat dry to remove as much grease as possible.
- Cut each strip in half (or not as you might want)
- Dip in chocolate, then roll in nuts or add other garnish. I really liked the nuts or a light sprinkle of smoked sea salt. I stayed away from the drizzle of white chocolate as contrast, as pretty as it is I felt like the white chocolate would overpower the salty sweet balance.
- Line a cookie sheet with aluminum foil or wax paper and once all pieces are dipped, transfer to freezer to set the chocolate.
Serving
- Remove from freezer JUST before serving as they get melty fairly quick.
- Serve on their own or as a garnish to a small scoop of ice cream.
