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Monday 22 July 2013

Chocolate covered maple bacon skewers recipe - bacon, chocolate and maple threesome!

It finally happened.

Bacon. Chocolate. Maple syrup. All served together as a salty savory on a stick. It’s a bacon lover’s dream come true! I’ve had chocolate covered bacon in the past – indulgent and superbly sinful, the salty savory smokiness of bacon is wonderfully complemented by a hit of dark dark chocolate. When I saw a recipe for these babies, I just had to try! Here we go!

The original recipe from FramedCooks had the maple glazed bacon coated in chocolate ganache that had to set in the fridge. I didn’t want the bacon to have a chance at getting mushy instead of crispy goodness, so I omitted the chocolate ganache and jused melted chocolate instead, mirroring my memory of the first one I had. I also reduced the maple syrup cuz even after I had the bacon just swimming in the stuff I had plenty left over.  Make sure you elevate your bacon skewers on a stainless steel rack so it can get all nice and crisp and have the fat drain away... had to use my biggest cookie sheet (from this Wilton set) and a medium sized cooling rack (like this one!) and foil the HECK out whatever pan you're using so you can toss out the mess instead of scraping it off later.

The hardest part was not eating these babies after they come out of the oven… the maple syrup sets and the bacon gets a wonderful candied bacon shine!!!

The second hardest part was waiting for the melted chocolate to set in a hot kitchen, flipping the bugger things without marring the chocolate drizzle and repeating on the other side with more chocolate drizzle.

ok.. I did eat one… I had mushed it a bit when I popped it into a jar for a pretty picture. Damn I was temped to eat more! Use large long skewers (like these ones: Bamboo 10-Inch Skewers, Set of 100)so you can thread more bacon on and still have room to pick it up!

12 pieces of thick-cut bacon
1/3 cup maple syrup
3 ounces dark chocolate, chopped fine

1. Preheat the oven to 425 and line a rimmed baking sheet with foil. Place a metal cooling rack on the baking sheet.
2. Thread one piece of bacon onto each of 10 wooden skewers, ribbon-candy style. (back and forth – I found threading them widely and scrunching them down made for nicer ribbons – bacon shrinks as it cooks!)
3. Place skewers on the rack and paint each side liberally with maple syrup. Don’t worry about drips, they burn off later
4. Bake for 10 minutes, turn the skewers over and bake for another 10 minutes or until crispy. Remove from oven and cool to room temperature.
5. Heat chocolate over double boiler, stirring gently until smooth and melted.
6. Drizzle the chocolate over one side of the bacon skewers, either with a spoon or by putting the chocolate sauce in a plastic zippered bag, cutting off one corner and squeezing the sauce out through the corner.
7) Let cool until the chocolate is set, then flip and apply chocolate to other side and let set. Enjoy!

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