Why pay $4.00/bar when you can have so much more for so much less?! Fine, there’s no baking per say involved in this but there is sugar and bacon so I think it deserves to go on the blog. Salty. Sweet. Bacon. Winner.
These bacon chocolate bars used the tempering technique described in this blog post. You can always skip the tempering and add in a touch of crisco (…ehhhh) or just melt the chocolate old-fashioned but it won’t keep at room temperature. That is, unless you buy melting chocolates which already have crisco fat (…ehhh) in them. But if you’re okay with keeping the bars in the fridge then skip the tempering!
You will need a thermometer of sorts for this candy making adventure
You will need one rubber (not wood) spatula
Detailed explanation of tempering from this blog post.
10 oz of dark chocolate chips (you can use semi-sweet or milk if you so desire)
4-5 strips of bacon, cooked to crispy and broken into small pieces
1 teaspoon flaked sea salt
In a double boiler, heat 2/3 of your chocolate until it reaches 115F. Once at 115F add in your remaining chocolate, remove from heat and stir occasionally until the temperature has dropped to 80F.
Reheat over your double boiler for just a minute or two or until back up to 88-90F and remove from heat.
That’s it! Tempered! Now you can make your bars and store them at room temperature.
Stir in 2/3 of your bacon into the chocolate and spread your chocolate onto a baking sheet lined with parchment paper until about 1/4 inch thick. Sprinkle on your remaining bacon and sea salt. Pop into the freezer for 10-15 minutes. Remove from freezer and cut into the size of your choice!