Chocolate Covered Bacon (Choco-Bacon)
A delicious salty-sweet treat combining crispy bacon with tempered dark chocolate.
Servings: 1 Pound
Equipment
- silicone mat or parchment paper
- aluminum foil
- double boiler or glass bowl
- candy/instant-read thermometer
- Sheet Pan
Ingredients
- 1 lb thick cut bacon
- 8 oz dark chocolate - at least 60% cacao
Instructions
- Preheat oven to 400°F
- Line a sheet pan with aluminum foil and place a rack in the pan
- Place bacon on the rack in a single layer
- Bake for 20-40 minutes until browned and crispy (time varies by thickness and whether using a rack)
- Remove bacon and place on paper towel-lined plate to cool completely
- Set up a double boiler with a tempered glass bowl over simmering water
- Chop dark chocolate into small pieces
- Place 2/3 of chocolate in the double boiler and stir until melted
- Heat to 110°F, then remove from heat and continue stirring
- Add remaining chocolate and stir until it reaches 85°F
- Remove any unmelted chunks
- Place bowl back over heat for 10 seconds
- Dip bacon strips in chocolate, using a spoon to drizzle chocolate over
- Allow excess chocolate to drip off
- Place coated bacon on silicone mat or parchment paper to cool (refrigerate to speed up)
- Once hardened, store in sealed plastic container (refrigerate if warm environment)
Notes
Use thick-cut bacon for easier handling when dipping. Dark chocolate (60%+ cacao) works much better than milk chocolate. A rack prevents needing to flip the bacon. Proper chocolate tempering creates a glossy finish that hardens at room temperature.