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Chocolate Covered Bacon = Choco-Bacon

So I have been getting a ton of emails and comments from my friends that I have failed to make a bacon dessert.  So I decided to make chocolate covered bacon.  Salty and sweet and 100 percent awesome!!!  Before I started, I discussed the possibilities of chocolate bacon with my friend Jeff and his sister Spud.  Spud had a some insight into the process behind chocolate covered bacon.  She told me that the bacon had to be extremely crispy and the chocolate tasted better when it was dark chocolate as opposed to milk chocolate.  So I picked up a pound of bacon and 8 ozs of Ghirardelli.

Chocolate Covered Bacon, Absolutely Amazing!!!

Chocolate Covered Bacon, Absolutely Amazing!!!

I must admit that the salty sweet factor in choco-bacon is a great combination.


  • 1 lb thick cut bacon
  • 8 oz dark chocolate – at least 60% cacao

The key to great choco-bacon is super crispy bacon.  The only way to cook a ton of bacon and have it cook evenly is to bake it in the oven.  Preheat the oven to 400 degrees Fahrenheit.  Line a sheet pan with aluminum foil and then place a rack in the pan.  Next place the bacon on the rack in a single layer.

Using thicker bacon will make it easier when dipping in chocolate.

Using thicker bacon will make it easier when dipping in chocolate.

If you don’t have a rack you can place the bacon directly on the aluminum foil, but you will have to flip the bacon a couple of times during cooking.  The rack eliminates the need to flip the bacon as the grease just drips below the pan.

Cook the bacon for 20-40 minutes.  This depends on the thickness of the bacon and if you are using a rack or not.  The bacon cooks a lot faster when it is not on a  rack.  Cook the bacon till it is browned and crispy.  The time between perfectly cooked and burnt is about a minute, so make sure to keep an eye on the bacon.

Golden Brown and Perfectly Cooked

Golden Brown and Perfectly Cooked

Remove the bacon from the rack or pan and place on a plate lined with paper towels.  Allow the bacon to completely cool.

While the bacon is cooling setup your double boiler or place a tempered glass bowl over a pot of simmering water.  Then cut up the dark chocolate into small pieces. We will need to temper the chocolate so that it is glossy and hardens at room temperature.

Use a nice dark chocolate bar.  Don't use chocolate chips as they have added ingredients to help them retain their sweet chip shape.

Use a nice dark chocolate bar. Don't use chocolate chips as they have added ingredients to help them retain their sweet chip shape.

Place 2/3rds of the chocolate into the double boiler.  Stir until melted.  Check the temperature with a candy thermometer or an instant read thermometer.  Don’t let the dark chocolate exceed 115 degrees.  When the chocolate reaches 110 degrees remove it from the heat, wipe the bottom of the bowl or double boiler and then continue stirring.

Double boiler with a glass bowl and a sauce pan

Double boiler with a glass bowl and a sauce pan

Add the remaining chocolate and continue to stir.  Stir until the chocolate reaches 85 degrees.  If there are any chunks of chocolate that have failed to melt, remove them from the chocolate.

Add unmelted pieces to the chocolate to help temper it

Add un-melted pieces to the chocolate to help temper it

Now place the bowl or double boiler back over the heat for 10 seconds, remove from the heat and then start dipping the bacon into the chocolate.  Place the bacon in the bowl and using a spoon drizzle the chocolate over the bacon.

Cover the Bacon strip

Cover the Bacon strip

Once the bacon is covered, allow the loose chocolate to fall off the bacon strip.

Drain the excess chocolate

Drain the excess chocolate

Place the coated strips of bacon on a silicone mat or a piece of parchment paper to all the chocolate to cool and harden.  To speed up the cooling process you can place the choco-bacon bars in the refrigerator.

Let cool on a silcone mat or a piece of parchment

Let cool on a silicone mat or a piece of parchment

When the chocolate has cooled and hardened, place the bacon strips in a seal-able plastic container until you are ready to eat.  If it is warm where you live, you may want to store it in the refrigerator.

Stack of Choco-Bacon Bars

Stack of Choco-Bacon Bars

Salty and Sweet, these are the perfect candy treat.  Didn’t mean to make a rhyme but it works. You have to give this a try.  It is awesome!!

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  • comment avatar Spud August 12, 2009

    I was able to try the finished product and it was delicious!! How could you go wrong with chocolate and bacon, though?

  • comment avatar Karen August 12, 2009

    This looks AMAZING. I have to say, I'm a bit obsessed with bacon. Have you tried the Vosges Mo's Bacon Bar? Yum.

    Oh, PS, I'm a friend of Ryan/Melissa — she passed your blog along and now I'm a huge fan!

    • comment avatar Rex August 12, 2009

      Karen – Melissa and Ryan said that they were promoting my site. Glad that you enjoy reading it. I love bacon too. I am going to have to try Vosges Mo's Bacon Bar. It sounds like something I would enjoy. I love to find new products that incorporate my favorite food. If you have any ideas for bacon foods or suggestions let me know. I am up for trying anything. Thanks for the tip!!

  • comment avatar Karen August 13, 2009

    May I direct your attention to the following bacon links…

    To make…

    Candied Bacon Ice Cream:

    Bacon cups:

    To buy…


    Mo's Bacon Bar (you can also buy this at World Market and sometimes Balduccis):

    • comment avatar Rex August 13, 2009

      Karen – Awesome links. I am going to have to make some bacon ice cream. That looks amazing.

  • comment avatar Aunt Heidi August 14, 2009

    You can get a chocolate bar with bacon in it at Best Choice in Ludington when you are home visiting your aunt! :)

  • comment avatar Arnstein November 24, 2009

    I’ve made it too. It’s brilliant!

  • comment avatar cat December 8, 2009

    any idea how long this lasts? wondering how far in advance i can get away with making it.

    • comment avatar Rex December 8, 2009

      Cat – I made them and kept them for a week in the refrigerator. After that the bacon started to soften. So I would say that about a week ahead would be the max.

      I would also add a few crystals of Sea Salt on the choco-bacon after you dip it in chocolate. After I made the first batch I added a few crystals of sea salt and it made the choco-bacon 10x better.

  • comment avatar Janhvi February 5, 2011

    I'm a bit skeptical? does this actually taste good? havent tried it yet…

    • comment avatar Rex February 8, 2011

      I like it a lot. You definitely need darker chocolate though.

  • comment avatar cindy August 29, 2011

    SO GOOD!!!!

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