I didn’t invent this. Which means you can’t blame me for showing you how easy it is.
Ever since I saw the $4 double-bacon chocolate bar in a shop in Austin I’ve been wanting to smother bacon in chocolate and have a field day. Not gluttonously, but…well…I guess dipping bacon in chocolate is gluttonous on it’s own. Oh well. The point remains: I wanted to dip bacon in chocolate. And so I did. The end.
I will say there is an art to cooking the bacon though. You can’t have it too crisp or it throws off the flavor combination, and you can’t have it too limp or else it just is gross to handle. Perfect crisp bacon is an art I tell you!
It all starts with a cast iron skillet. It’s true, you don’t HAVE to have one to cook bacon. But if you want it done right a cast iron skillet is a necessity. And those bacon drippings? Save ’em! After you wash out your skillet (no soap though!) you can use the bacon drippings to re-season it.
So yes, I understand we’re approaching bathing suit season right now, and no my intention is not to tempt you to eat things that would otherwise destroy said season; I’m blaming that one on Colorado. You see, if it would finally warm up and not be cloudy and rainy for a couple days I might be inspired to do something a bit healthier.
- 1/2 pound bacon, each slice cut into thirds
- 1 cup quality semi-sweet chocolate chips (I use Ghirardelli)
Cook the bacon in a cast iron skillet over low heat until it’s starting to caramelize and brown a little on each side. Remove as soon as you start to notice the bacon is firming up. Let cool completely. In a double-boiler (or a heat-safe bowl placed over – not touching – simmering water) melt the chocolate, stirring until smooth. Remove from the heat. Using a fork or a toothpick, roll each piece of bacon around in the chocolate until covered; place on a piece of parchment paper. Let it solidify at room temperature for about an hour or until the chocolate has hardened.