This is an equation I have always firmly believed in, as the two represent some of my favorite food groups. Much has been written on the topic of chocolate-covered bacon. I'd always wanted to try it, but the opportunity to service fried pork products dipped in chocolate never really presented itself until my office announced the theme ingredient for last month's Iron Chef competition: Chocolate. The choice was clear. I went to the star and bought two pounds of bacon -- one each of regular maple smoked and turkey (to offer my non-pork-eating friends a chance to enjoy this singular culinary delight.)
And so, to recreate the two glorious nights it took me to pull this off -- and cause our apartment to smell of bacon for roughly a week -- I hereby present you with a step-by-step guide to chocolate-covered bacon.
Step 1: Fry lotsa bacon.
Step 2: Melt chocolate in which to dip delicious bacon.
Step 3: Dip all the bacon in the chocolate and lay on parchment paper. Refrigerate overnight.
Step 4: Drizzle with white chocolate to emulate the pure white streaks of fat that make bacon so delectable. Et voila!
In case you're wondering, the refined palettes of my fellow nonprofit professionals deemed my dish third out of 16 other chocolate-themed concoctions. I guess chocolate-covered bacon is far more refined than you'd think.