If you've never tried spicy hot chocolate covered bacon you are in for the treat of a lifetime! The saltiness of the bacon combined with heat of freshly ground chili peppers and slathered in melted chocolate offers a taste bud sensation like no other!
Before divulging the spicy hot chocolate covered bacon recipe, allow me to tell you how it came to be. Last November, I was invited to participate in "A Chile and a Spoon Competition" hosted by Marx Foods.
Marx Foods provided a variety of dried chili peppers to food bloggers and allowed competitors to create any dish we wanted as long as it contained one or more of the sample peppers and could be eaten with a spoon. My entry was Smokin' Hot Molten Chocolate Lava Cake.
I've been like a kid in a candy store since receiving the generous supply of chili peppers from Marx Foods. I've made a few dozen varieties of chili powder and used them in soups, stews, side dishes, desserts, marinades, sauces, and as meat rubs.
My all-time favorite use of freshly ground chili powder is pairing with chocolate. I can say with certainty I have not made one chocolate dessert without chilies since the chocolate lava cake entry. So, when my favorite foodie website on the planet, FoodBuzz.com, announced they were hosting a bacon recipe contest with a grand prize of $500 cash AND $100 Denny's restaurant gift card, the idea of spicy hot chocolate covered bacon came to mind.
Please note the following recipe was created as part of the Denny's and or FoodBuzz BACONALIA challenge and is an entry for a chance to win.
This recipe calls for thick sliced bacon. If the bacon is too thin it will fall apart when coated in melted chocolate. I used hardwood smoked bacon, but I bet maple or pepper-crusted would be delicious as well.
While you can use any type of chili peppers, I highly recommend Marx Foods. They have a fabulous supply of unique peppers and the flavors are absolutely divine!
I won't keep you in suspense any longer. Here's the chocolate covered bacon recipe. Enjoy!
SPICY HOT CHOCOLATE COVERED BACON
Yield: 54 pieces
Prep Time: 20 minutes
Bake Time: 22-25 minutes
18 slices thick hardwood smoked Bacon
1 dried Mulato Chili (mild)
1 dried Organic Limo Rojo Chili (hot)
7 ounces Chocolate Candy Discs or Baker's Dipping Chocolate
1. Preheat oven to 400 degrees Fahrenheit.
2. Remove stems from chili peppers. Roast chilies in small skillet over medium-high heat until aromatic; about 5 to 6 minutes. Frequently turn to prevent scorching.
5. Bake for 22 to 25 minutes or until bacon is dark golden brown and crisp. Transfer to plate lined with paper towels to absorb excess grease.
6. Using a double-boiler, melt chocolate candy discs over low heat or microwave according to package directions. Transfer melted chocolate to a medium bowl large enough to accommodate your hands.
7. Using kitchen shears, cut bacon slices in thirds. Add to melted chocolate and gently toss with hands until evenly coated.
8. Line baking sheet with parchment paper. Gently shake off excess chocolate and place bacon pieces on baking sheet.
9. Place in freezer for 15 to 20 minutes. Transfer to serving dish or resealable container. Store leftovers in refrigerator for up to 1 week.