Chocolate Covered… Bacon?

Chocolate Covered Bacon

This month at the County Fair, one of the vendors was selling chocolate covered bacon. Apparently, it’s all the rage on the Fair circuit this year.

I bet I know what you’re thinking right now: “Chocolate covered… BACON? Ewww!”

And now that you’ve thought about it a little longer, you’re perhaps finding the idea oddly compelling.

Me too. So I made some.

Personally, I think everything is better with bacon. And I think chocolate can cure almost anything that may ail you. But combining these two mighty yet incredibly divergent foods could be the kind of irredeemable kitchen heresy that Mary Shelley was guilty of with Dr. Frankenstein.

Nevertheless, the Mad Scientist in me had to try it…

The verdict: It seemed impossible, but this unholy marriage of pork fat and cocoa beans makes a distinctive and surprisingly super-delicious combination—the kind of oddball culinary mix-up my husband likes to call “kinky food.”

Here’s how to do it (in a quantity small enough not to unleash the Apocalypse):

Chocolate Covered Bacon
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  1. 4 slices nitrate-free, uncured, extra-thick slab bacon
  2. 4 ounces organic, fair-trade chocolate (where to find online)
  3. 1 tsp. coconut oil
  4. Sea salt
  1. Break the chocolate bar into small pieces and place into a double-boiler or an oven-proof dish that is at least 6 inches wide. Add coconut oil and either put on the stove on medium-low or in a 200-degree oven on the lower rack.
  2. Stir the chocolate to help it melt smoothly and uniformly.
  3. While the chocolate is slowly melting, fry or bake some uncured, nitrate-free, extra-thick slab bacon. You want it thoroughly cooked, but you don't want it so crispy and stiff that it crumbles apart when it cools down.
  4. Place the cooked bacon on some paper towels to soak up excess grease and let cool down enough that you can touch it.
  5. Once the chocolate mix is melted and smooth, remove it from the oven or take it off the stove.
  6. Use tongs or a fork to dip your bacon slices into the melted chocolate. Make sure you coat both sides thickly, and leave an uncoated end like a "handle."
  7. Lay each piece on a cookie sheet covered with aluminum foil or wax paper to cool.
  8. When all slices are fully coated in chocolate, sprinkle sea salt over them, and put them in the fridge to harden.
  9. Enjoy the salty-sweet, smoky goodness! (Or not.)
Small Footprint Family
Have you had chocolate covered bacon? Tell me what you think of it!

About the author

Dawn Gifford

Dawn is the creator of Small Footprint Family, and the author of the critically acclaimed Sustainability Starts at Home - How to Save Money While Saving the Planet. After a 20-year career in green building and environmental sustainability, chronic illness forced her to shift her expertise and passion from the public sphere to home and hearth. Get the whole story behind SFF here.


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