I know chocolate-covered bacon hit the internet a while ago. I am well aware that this recipe is nothing groundbreaking. But that’s not the point. The point of this whole cooking (and blogging) adventure is to make things that I think are delicious or sound interesting. And bacon? Both interesting and delicious.
Being a single lady as well as someone who doesn’t much like Valentine’s in particular, I tend to celebrate love for my friends as opposed to a significant other. So, for this Valentine’s day I wanted to make something fun for my roommates (who are significant to each other) and for me as well. Because I love me too. Bacon has always been the meat I love pretty much the most– it’s kind of awesome. And I love the combination of salty and sweet, so chocolate bacon made sense. As for the strawberries, it’s traditional and also offers a light sweetness to counterbalance the heaviness of the bacon. See how I convince myself of things?
This is about the extent of what I’ve done with chocolate to date– melting it over a double boiler and dipping things in it. It’s not that hard and doesn’t take very long at all. I think this recipe took maybe an hour all told and that’s with using three different types of chocolate! If you’ve got some left over melted chocolate and happen to have a silicone ice-cube mold, you can make like my brilliant roommate Matt and make fun shaped small chocolates. We have Easter Island dudes. They are freaking awesome.
Chocolate-Covered BaconAdapted from Michael Symon FoodNetwork.com
What You Will Need
- 2 baking sheets
- parchment paper
- double boiler (or a glass bowl and a saucepan)
- silicone spatula (preferred) or whisk or fork
- 6-8 slices thick cut, best-quality bacon (about 1lb)- yes it needs to be thick cut. otherwise the bacon will be lost in the chocolate
- 12 ounces semisweet chocolate chips (or milk chocolate)
- 4 ounces white chocolate, melted, optional for garnish
Preheat the oven to 375°F. Place the bacon on a baking sheet lined with parchment paper. Bake in the oven, until bacon is crisp, about 20 minutes.
Let bacon cool on the parchment paper for 5 minutes then transfer to a plate lined with paper towels.
If you’re going to do strawberries as well, set up a double boiler about 10 minutes before the bacon is set to be done. Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer. Set a heat-proof bowl over the simmering water. Add the chocolate chips and stir with spatula (or whisk or fork) until smooth and completely melted.
While the bacon cools on the parchment paper for 5 minutes, before being moved to a plate covered in paper towels, set up a piece of parchment paper. Dip each strawberry in the chocolate, shaking off the excess. Set down on the parchment paper. Repeat for each delectable berry.
Cover another baking sheet with parchment paper. Using tongs, carefully dip the bacon into the melted chocolate turning to coat all sides. Transfer to the clean sheet of waiting parchment paper. Repeat with remaining slices of bacon.
If you wish to use some white chocolate for decoration, set up another, smaller, double boiler and melt some white chocolate. When melted and smooth, use a spoon to drizzle white chocolate over both strawberries and bacon.
Refrigerate until chocolate is hard, about 30 minutes.
Remember to share with people you love and not make yourself sick by eating it all.