Saturday, October 31, 2015


yields 12 servings

8 slices thick cut bacon
1/4 cup pure maple syrup
100 grams (3.5 oz) 90% dark chocolate
100 grams (3.5 oz) 70% dark chocolate
1 tablespoon maple syrup
1/4 teaspoon smoked sea salt

Preheat oven to 275°F. Line a cookie sheet with a pice of wax or parchment paper and set aside.

Lay bacon on a separate baking tray or cooling rack set over a baking tray and brush with 1/4 cup of maple syrup. Turn once and brush other side. Cook bacon for approximately 90 minutes. Check often to make sure it is cooking evenly.

When bacon is golden and looks completely cooked, remove from oven and lay on cooling racks (otherwise as it cools, it will get stuck to the pan) to cool completely. Chop the bacon when it is cool and set aside until needed.

Fill a small saucepan with about two inches of water. Set in on high heat until it boils, then lower to a simmer. Place a small metal bowl over the pan (but make sure the bowl doesn't touch the water).

Put the chocolate and maple syrup in the bowl and allow it to melt completely. Remove from the heat and stir in the bacon pieces.

Pour the chocolate out onto the wax paper/parchment paper lined cookie sheet from step 1. Flatten out with a spatula until thin enough to be able to break up later. Sprinkle with the sea salt all over and place in refrigerator or freezer until only just hardened (no more then 20-30 minutes).

Break bark up into chunks and store in an airtight container in the fridge.

bacon recipe source: Elizabeth Nyland (@GuiltyKitchen), Guilty Kitchen, July 4, 2013

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