Chocolate Covered Bacon!
Alright my fellow Bacon Freaks, what if you were could get you torrid and tempestuous tongues on a combined culinary concoction of our two of our all-time favorite flavors, passionately and perfectly brought together into a mesmerizing, mouthwatering snack that is both powerfully packed with palatable protein and seductively savory with sweet and salty sensuality!
Before you begin to assume that I’m talking about something downright degenerate and dirty, allow me to introduce you to tantalizing, taste-bud temptation of Chocolate Covered Bacon!
Here’s the deal:
Cook up a pound or two of your favorite gourmet bacon, I suggest something particularly spicy like the our Bacon Freak “Cajun Style,” or “Coastal Caliente – Smoked Jalapeno Bacon!” Try baking it for about 10 to 12 minutes per side in an oven set to 350 degrees, so that you get a nice, firm, thick and slightly crispy texture, that isn’t as greasy as it can be when fried in a pan.
The more firm and crispy, the more the chocolate will have a chance to better saturate and cling effectively to the bacon. Pat the bacon down between a couple of paper towels to remove excess grease and set aside.
Now take you favorite, fine milk chocolate from MarieBelle, Christopher Norman, Lake Champlain, Romanicos, Vosges, even Sees, Ghirardelli, Hershey will do in a pinch and slowly, meticulously melt the chocolate in a double boiler.
Once the chocolate is fully melted into a luxurious and lustrous liquid, begin to dip the bacon into the pot of melted chocolate, being sure to fully it completely into the deep pool of chocolaty goodness so that it really soaks into every nook and cranny and covers the entire slice in totality.
Once you’ve got all your bacon sufficiently saturated and smothered in sweet, sweet chocolate, place it on a platter that can be placed in the freezer for 1 half hour to allow the chocolate to completely re-solidify
Now place in mouth and squeal like a pig in absolute, total delight!
That’s it! Enjoy!
NB: It was our original plan to drizzle melted white chocolate over the chocolate-coated bacon, but it was fairly uncooperative so we abandoned that ambition fairly quickly. Kudos to those to achieve the white chocolate drizzle effect.
Signing off at Pigging out!
(NewsBlaze readers use coupon code Blaze to get 10% off your next order)
Rocco owns and runs a Bacon of the Month Club called The Bacon Freak Bacon is Meat Candy Club as well as a Wine Club called the Coastal Vineyard Wine Club
