Prosciutto-wrapped Asparagus
January Book Club

Chocolate-Covered Bacon

Jenny made this for the book club holiday party. The original recipe was published in the Milwaukee Journal Sentinel on Sunday, Octboer 26, 2008 on page 4N.

Makes about 12 pieces.

½ pound high-quality chocolate (sweeter is better)
1 pound apple-wood-smoked bacon
Coarse sea salt

Preheat oven to 350 degrees. Cover baking sheet with parchment paper, making sure paper doesn't hang over edges or touch sides of oven. Place bacon on parchment. Slices may touch, but make sure they don't overlap.

Bake about 15 minutes in preheated oven, or until bacon begins to turn slightly golden. Watch closely.

"You want a bacon that isn't floppy, but you don't want it to be too brittle, either. You might have to eat a couple pieces to make sure it's just right."

While bacon is baking, melt chocolate in double boiler set over hot water. Or melt chocolate in microwave at full power (100%), stirring every 20 seconds and watching carefully.

Lay cooked bacon gently in melted chocolate, leaving one end free of chocolate. That end is the "handle."

Apply chocolate to the upward facing side of the bacon with a pastry brush. "Allow any excess chocolate (what is excess chocolate, really?) to drip off or help it with your brush."

For the best flavor balance, apply chocolate liberally.

Lay chocolate-covered bacon strips on cool baking sheet covered with waxed paper. Sprinkle very lightly with sea salt. Cool in refrigerator for one hour, or until chocolate is firm.

One final note from Dorsch: "I must stress that quality ingredients are absolutely key to this being the surprising treat that it is, as is true for so many dishes with simple ingredients."


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