5 Tips & Recipe: How to Make the World’s Best Dark Chocolate Covered Bacon

Chocolate Bacon 12

Chocolate + Bacon = Love. It’s the perfect couple. So sexy. So delicious. What are you waiting for?!

I used a Lindt Chocolate bar with 90% cacao content. Feel free to use whatever you want. Next time I may go with 100% and add a little honey (if you try this please let me know how it turns out!).

The process is fun and can be done quickly too. I’ll run down the ingredients, instructions and some tips so you can create the world’s greatest dark chocolate covered bacon!

This recipe has been slightly changed from the recipe inside one of my favorite cookbooks, The Paleo Recipe Book. Email me if you buy this ebook and want mine for free.

A 46 second video that should make you smile and laugh

Chocolate Covered Bacon Ingredients

  • 2 lbs Bacon (preferably from a local farm so it’s pastured)
  • 1/2 to 3/4 lb Chocolate with a cacao content of your choice
  • 4 TBSP butter, coconut oil, ghee or other fat that is heavily saturated
If you are making this just for yourself like I did then I’d strongly consider cutting the recipe in half. I made the full batch and it’s definitely too much for just me. Oops!

Step by Step Instructions

1.) Decide where you are going to place the bacon with warm chocolate on it so it can cool. I used a cooling rack that was set on a baking pan that had tinfoil on it. This was recommended but a large plate should work very well. This way you won’t lose any chocolate too!

2.) Add your fat of choice (butter is best) to a saucepan. Melt the fat slowly, preferably at a low to medium heat.

3.) Add the chocolate bars as whole or in pieces to the saucepan once the fat has melted. Two bars at 3.5 oz may be exactly enough.

Important note: The recipe inside The Paleo Recipe Book calls for 1 pound of dark chocolate but this is way overboard. I’ve made this recipe twice. On Sunday I used 14 oz and used about half of the chocolate. I recommend going with around 8 to 12 oz so you have some left over for things like frozen chocolate covered cherries and bananas. Yum!

Melt that chocolate slowly. Go for the lowest heat then turn it up a notch if you need to. We need to cook that bacon!

4.) Fry your bacon. You know how to do this, right? I used cottage bacon since Rakowski farms was out of stripped bacon at the farmers market. Slice in half or however you like and then fry them up! You won’t be able to do 2 lbs all at once. Be patient and have fun. Smell the deliciousness of bacon being cooked! If your dog is around then throw him some. Just make sure he does a dance first.

Once you are done frying all the bacon then your chocolate should be melted. Just turn up the burner a notch if you need to so the chocolate melts at a nice pace with the frying of your bacon. Cool? Oh, and let the bacon cool a bit before dipping it in chocolate!

5.) Take the saucepan filled with chocolate off the stove and place on a hot pad. Grab tongs and your plate of bacon and begin dipping the bacon into the chocolate piece by piece. Cover it good! Place each slice of chocolate covered bacon on your platform of choice (you did this in the first step, remember?).

6.) Place your plate (or whatever, maybe baking pan) of chocolate covered bacon in the fridge or freezer. Your decision will be rested upon how patient you are. I stuck it in the freezer. Store in the fridge after you enjoy a few slices and finish over a few days period (if you can).

7.) Save the bacon fat. Don’t you dare throw it in the trash! If this is pastured bacon then you want to consume every last dripping of fat. Store it in a container in the fridge or let it sit out and use it in the future!

That’s it folks. It’s a fun process. Don’t eat too much. If you do, you may mess with your digestion. I may actually give up on chocolate for 30+ days after I finish consuming my batch. Chocolate messes with my digestion. The higher the cacao content the worse. Unless I am able to stop after 1 block for the entire day…

5 Tips: How to make the world’s best chocolate covered bacon

1.) Practice makes perfect. If you make this once per month for the next 12 months then you may become a professional in a year. Don’t expect it to be perfect after your first go.

2.) Don’t pat your bacon dry. Sebastien Noel, the creator of The Paleo Recipe Book, recommends that you pat the bacon dry with a paper towel. Why?! This is the same thing as throwing bacon fat in the trash. If you are using pastured bacon then please do not do this. Not only does it add flavor if you keep the fat but it adds positive effects to your health! Potentially a lot of Vitamin D!

3.) Experiment with different “additives.” I am not talking about blue color #41 or anything. Why not go for 100% chocolate and add some honey, maple syrup or even fruit? What not some cinnamon? Don’t be afraid to go crazy. As I stated in tip #1, practice makes perfect.

Maybe someday you will open up a chocolate covered bacon shop. Why not? Give me a holla if you do this. 

5.) Decide who is going to eat this amazing concoction. The recipe inside the ebook calls for 2 pounds of bacon and 1 pound of chocolate. I used about 7 ounces of chocolate for 2 pounds of bacon but I am the only one eating it. Next time I will make 1 lb of bacon and melt only one 3.5 ounce bar of chocolate.

Discuss your thoughts by leaving a comment below

Have you ever made chocolate covered bacon? If yes, how did your recipe and preparation differ from mine? If not, are you ready to make your first batch? Do you think this concoction is ridiculous or ingenious?

Would you join the Chocolate Covered Bacon League if I created one through facebook? Or should it be tribe or club? Leave a comment below with your thoughts please!

P.S. If you purchase your copy of The Paleo Recipe Book (400+ recipes) today then email me so I can send you a copy of my awesome ebook, Toadally Primal Smoothies, for FREE. Over 1500 humans own this thing. Do you?

Shared at Fat Tuesday.

Garlic Pulled Pork

Garlic Pulled Pork

This recipe is taken straight from the Paleo Recipe Book. I have permission from Sebastien Noel to post a few recipes on my blog.

I used all the required ingredients and followed the instructions as they were laid out. It turned out better than I had anticipated. It was eaten by just my brother and I so we had plenty of leftovers for the next day.

My brother and I purchased about a 3.25 pound pork shoulder roast from Whole Foods Market for about 3.99 per pound. It was not the best quality you can buy but Whole Foods does not support CAFO meat. None of their food with beef comes from cows that were ever fed corn too! You can be sure you are buying quality when you shop at Whole Foods Market.

Ingredients

  • 1 pork shoulder, about 4 lbs
  • 1/2 tsp cumin
  • 1 tbsp garlic powder
  • 6 garlic cloves, peeled
  • juice of 1 lime
  • 1 onion
  • 1 bay leaf (I used dried bay leaves)
  • sea salt and freshly ground black pepper to taste

Preparation

  1. Preheat your oven to 250 F.
  2. In a bowl, combine the lime juice with the cumin, garlic powder and some salt and pepper to taste.
  3. Rub the spice and lime juice mixture all over the pork.
  4. Make six small incisions on the pork shoulder and insert a garlic clove in each of them.
  5. Placed the sliced onion in the bottom of the roasting pan with the bay leaf and the pork shoulder on top. Cover tightly with foil.
  6. Place in the middle of the oven to roast for about 4 hours, until the meat falls apart very easily when pulled with a fork.
  7. Remove from the oven and let rest, covered, for about 15 minutes before pulling out the delicious pork and serving it with its own juices.

 

Special Offer: Toadally Primal Smoothies for Free

If you buy the Paleo Recipe Book through this link then I will offer you my ebook, Toadally Primal Smoothies for free! Just email me here telling me your purchased the cookbook. I’ll then send you a copy of Toadally Primal Smoothies for free.

 

Marinated Artichoke Hearts

Artichoke Hearts

Artichokes are one of my favorite vegetables, but alas this is decidedly not artichoke season in Virginia. Luckily artichokes are one of those veggies that actually tastes decent from a can, and is just about perfect when cooked from frozen. Beyond the ability to get quality artichokes out of season, I find that canned and frozen artichoke hearts are worth the purchase just for the convenience. Ever try to clean 10 artichokes quickly? I have, and I won’t do it again.

It’s incredibly easy to make tapas-worthy marinated artichokes at home with canned or frozen hearts. If you’re worried about BPA in canned goods, feel free to use frozen artichoke hearts that have been thawed and drained of any excess liquid. With frozen, you have the added benefit of the artichokes having been immediately preserved at the height of freshness, with minimal loss of nutrients. And for those of you who say these things are “processed,” that’s technically true. However, they’re so minimally processed that it’s nothing you couldn’t do at home with a knife. I generally don’t count that as “processing,” since nothing nasty is going into the end product.

This is almost a non-recipe–more guidelines that are easy to manipulate to your personal preference. One of the beautiful things about marinating your own vegetables, actually, is that you have complete control over the ingredients. Feel free to change the herbs and vinegar to whatever you have in your kitchen, and be prepared for your taste buds to be blown away.

Marinated artichoke hearts

canned or frozen, thawed artichoke hearts, drained of excess liquid (whole or quartered, depending on availability and preference)

pint or quart mason jars

per pint jar:

1/4 tsp each whole black peppercorns, fennel seed, fine sea salt, dried thyme, dried rosemary

1/4 cup white wine vinegar

extra virgin olive oil to cover

Place herbs, salt, and pepper into each jar. Pack the artichoke hearts into the jars tightly, but without crushing.  Pour the vinegar over the artichokes; then top with olive oil to about 1/2 inch headspace. Screw a lid on, then refrigerate for at least a day, but up to a week before serving.