bacon chocolate

You may not think so but bacon and chocolate is becoming as common as meat and potatoes. Well you know one of those food combinations that tastes so amazing together. I get weird looks when I tell people I want them to try bacon chocolate. But really, once you render the fat out of the bacon and let all of that saltiness out, and further candy it with maple syrup and brown sugar, you are left with a smoky and slightly salty after taste that tastes so delicious.

This is a recipe that I have tested three times and I can say that I love it! It's seriously addicting. If you could just get past the description, make this right now! I promise you it's really good.

I love how the bacon flavor is almost an after taste. When you're eating these, all you'll taste is the milk chocolate and then BAM... towards the end the smokiness, saltiness and sweetness from the candied bacon. Have fun trying these and hope you love it as much as I do... If not, more. 

Bacon Chocolate

Ingredients:

4 slices bacon, cut into bits (I always use back bacon, it's less fatty)

8oz milk chocolate, finely chopped

1 tbsp brown sugar

1 tbsp pure maple syrup

Directions:

For the candied bacon, cook the bacon bits over medium-low heat until lightly browned and crisped. Sprinkle brown sugar and add maple syrup, cook for another 4 to 5 minutes until bacon looks sticky and completely browned. Drain on parchment paper, I don't use paper towels because as the bacon cools, it tends to stick on the paper towels. Use parchment paper or simply a chopping board. Let bacon cool completely. Once it has cooled and hardened, chop it further into little bits. Not to little cause you still want that crispy chewy texture. Set aside. 

Melt milk chocolate in a double boiler over a pan of barely simmering water (do not let the bottom of the bowl touch the water). Keep stirring until completely melted. Add in candied bacon. Stir until smooth. Pour the mixture into silicone molds, cover with plastic wrap and refrigerate for an hour or two until completely firm. Unmold and serve immediately. 

Note: Because the chocolate is not tempered, they tend to melt easily. So don't allow them to sit at room temperature for too long. They start to melt in about 30 minutes or less. Keep them refrigerated at all times.