Crunchy, sweet and spicy, a delicious combination.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Lizet Bowen
8.7oz/ 247 g bacon(about 13 slices)
5oz/ 150 g semi-sweet chocolate (or use half milk and half semi-sweet chocolate
chili powder(I used cayenne)
about 1/2 oz / 10 g white chocolate,if desired
Preheat oven to 400F / 204C. Covered a cookie sheet with foil. Place bacon on a cookie sheet and bake for 20 to 25 minutes. Drain on paper towels.
Melt the chocolate. You can do it in the microwave: Place the chocolate in a bowl and put it in the microwave. Heat it for 30 seconds, remove from the microwave and stir. Repeat heating for another 30 seconds, until the chocolate is completely melted and has a smooth consistency. Water bath method: heat a small pot with several inches of water, cover the top with a tightly fitting, heat-proof bowl. Make sure that the steam cannot escape. Also, check to make sure the surface of the water does not touch the bottom of the bowl. Allow the chocolate to melt in the bowl, stirring occasionally, until it is completely melted. Remove from the heat and stir to make sure it's a smooth consistency.
Cover your surface with wax paper. Using a knife or a spatula (in a video I saw somebody using a paintbrush) coat each side of the bacon with chocolate. Sprinkle some chili pepper. If desired, melt some white chocolate and drizzled over the chocolate-covered bacon. Transfer to refrigerator until white chocolate has set, about 20 minutes.
Keep in the refrigerator in a air-tight container for up to 5 days.If using thinner slices of bacon, bake for 10 minutes and check for doneness.