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This month at the County Fair, one of the vendors was selling chocolate covered bacon. Apparently, it’s a staple on the Fair circuit.
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 I like to call “kinky food.”
Here’s how to do it (in a quantity small enough not to unleash the Apocalypse)…
Other Gluten Free Chocolate Treats
- Vegan Avocado Chocolate Mousse (and Cake Frosting)
- Gluten Free Chocolate Truffle Cake
- Gluten Free Chocolate Hazelnut Muffins
- Gluten Free Blender Brownies (with a Secret Ingredient)
- 4 slices pasture-raised bacon
- 4 ounces fair-trade chocolate
- 1 tsp. virgin coconut oil
- sea salt
- 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 low or in a 200-degree oven on the lower rack.
- Stir the chocolate to help it melt smoothly and uniformly.
- While the chocolate is slowly melting, fry or bake some uncured, extra-thick bacon. You want it thoroughly cooked, but you don’t want it so crispy and stiff that it crumbles apart when it cools down.
- Place the cooked bacon on some paper towels to soak up excess grease and let cool down enough that you can touch it.
- Once the chocolate mix is melted and smooth, remove it from the oven or take it off the stove.
- 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.”
- Lay each piece on a cookie sheet covered with aluminum foil or wax paper to cool.
- When all slices are fully coated in chocolate, sprinkle sea salt over them, and put them in the fridge to harden.