Whisky Pairing:

Enjoy with single malts in the Nutty/Oaky, Cocoa/Java, Smoky or Spicy flavor palates. 

Click here to go to the flavor palate chart.

Better With Bacon Chocolate Bark

Inspired by Elizabeth LaBau's Chocolate Bark (About.com)

Ingredients

1 Chuao Todasana 74% Cacao Chocolate Bar (link)

8z. Package of Applegate Farms organic uncured Sunday Bacon or other fine brand of bacon

4 Tbl. of Light Brown Sugar

1-1/2 Tbl. Chili Powder

3/4 to 1 Tsp. Cayenne pepper depending on desired spiciness

Lightly toasted Pecan pieces

Preparation

Preheat oven to 350 degrees and cover baking sheet with aluminum foil. 

To make the spicy bacon:  Blend together well the brown sugar, chili powder & cayenne pepper.  Once thoroughly mixed, empty out onto a flat dish and dredge each piece of bacon being sure to coat each side.  Place sugared bacon on the baking sheet making sure that pieces do not overlap.  Bake at 350 degrees for 12-15 minutes watching carefully to ensure that bacon does not burn.  When crisp, remove from oven and drain carefully on paper towels to remove excess fat.  Cool before using then break up into pieces.  There will be extra bacon, so just enjoy as is.

Lightly toast the pecan pieces in a 450 degree oven making sure they do not burn.  Cool before using.

Clean and wrap your baking sheet with aluminum foil.

Break Chocolate bar into small pieces to hasten melting.  I used the simple microwave method of cooking in 1 minute increments until chocolate was completely melted.  When ready, pour the chocolate onto the baking sheet and spread to about 1/4" thick.  Work quickly to sprinkle the top with bacon and pecans.  Refrigerate until hardened 20 - 30 minutes.  Break into uneven bark pieces and serve. 

Mine never lasts long enough to store but it should last for some time in the refrigerator in an airtight container.

All rights reserved by Sip Smoke Savor, Inc.  We welcome you

to link to this article or reprint our recipe with proper credit to our website:  www.SipSmokeSavor.com