Chocolate-Covered Bacon

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Chocolate-Covered Bacon

Serving Size
12 bacon slices


20 mins


40 mins

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What goes better together than sweet and salty? Nothing! Here's a fun way to make it at home with the kids or entertain with it this weekend. It keeps up to five days after being made, so the leftovers are just as delicious!


  • 1 lb  thick-cut applewood smoked bacon
  • 16 oz  dark or milk chocolate (use gourmet couverture if available, otherwise use a high quality chocolate bar (not chips!)
  • bamboo skewers
  • Toppings of your choice - coconut, crushed peanuts, pistachios, toasted almonds, sprinkles, more chocolate

Recipe Info

  1. Skewer the bacon so that it is in wavy lines and place on a foil-lined sheet pan. Cook in the oven at 375 degrees for 20 minutes; flip the bacon over and book for another 12 minutes. More time may be needed depending on your oven and the thickness of your bacon. Transfer cooked bacon skewers to paper towels to drain excess grease. Allow to sit and come to room temperature; about one hour.

  2. In order for the chocolate to dry nice and shiny, it needs to be tempered. This can be done by hand, as follows:

  3. Chop all the chocolate into small shards. Make a bain marie by bringing a pot of water to a simmer, and placing a glass or metal bowl over the pot, making sure the water in the pot does not touch the bottom of the bowl. Chocolate can easily scorch and it needs to melted out slowly and gently. 

    Place 2/3 of the chopped chocolate in the bowl and stir until it is all melted. If you have a candy or infrared laser thermometer, the melted chocolate should read about 120 degrees F. Remove the bowl from the pot and immediately add the reserved 1/3 of chopped chocolate.
    Continuously stir until all the chocolate is melted out. Ideally, your chocolate will be around 87 degrees F. Dip your bacon into the chocolate and let the excess run off by tapping the skewer a few times. Lay the dipped bacon onto a pan lined with parchment paper. 

  5. If you are adding toppings such as nuts, coconut, sprinkles, etc., do that now while the chocolate is still wet. If your tempered chocolate starts to thicken, return the bowl to the bain marie for a minute at a time, stirring constantly. If you'd like to drizzle your dipped bacon with another type of chocolate (white chocolate, for instance, simply temper it using the bain marie method above, and pipe it onto the bacon in whichever design you like (dots, stripes, swirls, etc.). If you do not have a piping bag, you can easily use a sandwich bag. 

    Use a cup to hold your sandwich bag open, pour in the tempered chocolate and push it to a bottom corner of the bag. Twist the top of the bag to make sure there is no excess air, then snip the corner of the bag and begin piping. If the chocolate is properly tempered, it should set in about 10 minutes; however, it is best to let it sit for at least an hour before packaging it up or arranging on a plate, just to make sure it stays aesthetically pleasing.

  6. Note: Chocolate-covered bacon can be stored in an airtight container at room temperature for up to 5 days.

  7. Recipe & Image Courtesy:
  8. Chocollazo Chocolate Trolley
  10. (210) 776-3963

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