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Chocolate Covered Bacon – Easy To Make And Strangely Addictive

October 24, 2013

Combining chocolate with bacon has been a much bigger thing in the states in the last year or two than it has ever been in the UK. I admit that at first I was horrified at the thought, but shortly afterward I became curious.

Finally after spotting a couple “how to” guides on the internet I decided to just try making some chocolate covered bacon yesterday after the weekly Aldi shop, and it came out surprisingly wonderful.

This post can’t really be called a recipe, it’s really just another “how to” guide with plenty of photos.


1 200g bar of chocolate (used Aldi’s Choceur milk chocolate)

12 pieces of streaky bacon



I cooked the bacon on two batches. The first batch tasted better because I petrified the bacon but the second batch (pictured) looked prettier.

To get it really dry and crispy I put my oven on its highest setting and cooked the bacon on a wire rack with a pan underneath to catch the drippings. This part can’t really be timed. You know they’re done when there is no part of them left that looks like it might be soft, flexible or chewy. You obviously don’t want to burn them but you really need to take them to the brink.

Next I transferred them to another rack for cooling and I gently dabbed off any superficial grease with a paper towel. The bacon must be 100% dry and cooled before you apply the chocolate.


Keep a plate in the freezer for setting the chocolate and bring it out when you’re ready to coat the bacon. I also used the plate as a template to cut a circle of wax paper which makes them a lot easier to take off the plate once the chocolate has set.


To melt the chocolate break it into individual sections and put it in a microwave safe bowl. I used a soup plate because there would be plenty of room in it to toss the bacon afterwards. Microwave for 20 seconds at a time until the chocolate is melted. Be sure to stir in between. quite often when it looks like it’s almost there the residual heat held by the bowl will melt the rest. Be very careful during this step because if you over-cook the chocolate it will go grainy and disgusting.

Once the chocolate is melted and smooth you can coat the bacon one piece at a time. I placed the bacon in the middle and scooped chocolate on top. Then flipped it to do the other side and held it vertically to allow the excess to drip back into the bowl. This is an extremely delicate process as the bacon is very brittle.


Lay each piece on the wax paper on top of the cold plate and then once they’re all coated put them in the fridge.


About a half hour later you have some pretty amazing snacks.


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