What do you do when you have
a pound of nitrate/nitrite-free apple-smoked bacon from Whole Foods
and a bar of Organic Fair-Trade Belgian Dark Chocolate (72% cacao)?
You make Chocolate-Covered Bacon,
1 lb. nitrate/nitrite-free bacon
1 large bar organic dark chocolate (70-90% cacao)
1-2 Tbsp. coconut oil (helps with texture and solidification of chocolate onto bacon)
1 Tbsp. raw honey (optional)
Preheat oven to 400 degrees Fahrenheit. Soak 20+ skewers in water for about 10 minutes. Then skewer bacon to form ripples as shown above. (This is not absolutely necessary… you can bake the bacon straight on a wire rack over a pan or foil to catch the drippings as well, depending on your aesthetic preference.) Place the skewers above a baking dish so that fat drips down into dish and bacon gets crispy on all sides. Bake for 20-25 minutes or until desired crisp is achieved.
About 10 minutes before bacon is done, break up chocolate bar into a double boiler and melt down, stirring frequently to keep from burning. (I don’t have a double boiler so I place a small metal bowl over a saucepan of boiling water). Add coconut oil and honey and stir well to combine.
Remove bacon from oven and let cool for about 5 minutes. Line a baking sheet with parchment paper. Using a pastry brush, brush the melted chocolate mixture onto both sides of the skewered bacon and place on parchment paper to dry. (Or simply coat half the length of bacon in chocolate.) Once all the pieces of bacon are painted, place them in the refrigerator for 10-15 minutes to cool and harden. (Optional/Additional toppings: sprinkle with coconut flakes or finely chopped mixed nuts before chocolate cools.) Serve and enjoy!
Check out this link for a great recipe to make your own Easy, Homemade, Chemical-Free Bacon, from Butter Belle