4 lb. gianduja chocolate
1 lb. peanut butter
8 oz. praline paste
4 cups feuillitine (or chopped-up cornflakes)
1½ teaspoon sea salt
1 lb. bacon
Combine the chocolate, peanut butter and praline paste in a double boiler and melt over low heat. Stir in the feuillitine and salt. Spread the chocolate mixture evenly on a large pastry sheet and refrigerate until solid. Cut the chocolate into strips. Brunoise the bacon (dice it really small) and cook in a pan until it's almost burned. Transfer it to a paper towel to soak up some of the fat. Using a crème brûlée torch, quickly heat the top of the chocolate strips to soften. Cover the top with bacon.
bacon recipe courtesy of: Chefs Jon Shook and Vinny Dotolo, Animal, 435 N. Fairfax Avenue, Los Angeles, California 90036, 323-782-9225