“That’s just wrong!”- your initial reaction, probably, towards the prospect of cooking chocolate-covered bacon. Sure, it’s a stomach-confusing indulgence. But is it really going to stop you? Of course not. And why? Bacon.
While salty chocolate continues to have a moment (achieved most commonly with fleur de sel and salted caramel), there’s no denying the joys and staying power of fried pork. Seriously, it’s 2017 and we still haven’t shut up about bacon’s versatility, crispy texture, and all-around deliciousness. It’s the gift that keeps on giving. (Sorry, pigs and vegetarians.)
Surprising your brunch guests with perfect, chocolate-covered bacon will not only solidify your position as “favorite friend ever,” but also enhance your entree options from predictable and boring to innovative and complexly flavored. Simply serve the salty-sweet dish on the side of any veggie-filled omelette or crumble it over stuffed french toast and pancakes for an indulgence that rivals most desserts. The choice is yours, chef.
Here’s how:
- Cook. We personally like to bake our bacon strips to achieve an extra crunchy crispiness level. For this recipe, Extra Crispy recommends skewering the bacon and placing it on aluminum foil before popping it in the oven. This makes it easier to douse in chocolate during step three.
- Melt. Whether it’s over a saucepan or in the microwave, grab 12 ounces of your choice of chocolate chips and melt. Be sure to add a tablespoon of coconut oil for a desirable glossy look and the ability to speed up chocolate’s hardening process once it’s in the fridge.
- Spoon. Grab your skewered bacon and spoon the chocolate all over it. You’ll probably want to replace the aluminum foil with wax paper first. The amount of chocolate per strip is entirely up to you, but we recommend covering the meat until it can no longer be seen because #obviously.
- Cool. Stick the bad boys into the fridge for 15 minutes.
- Inhale.
Looking to try the salted chocolate-covered bacon in our header image? Get the recipe here at The Spruce.
from Food News – Chowhound http://ift.tt/2v0QGnE
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