Few words exist that can elicit an immediate mouth-watering response like these: dark chocolate and bacon. As simple as cooking can get (if that’s what we’re calling baking bacon, and melting chocolate), if you’re Primal, keto, or Primal-keto, you likely have these two ingredients on hand in your kitchen most of the time. Very dark chocolate (90%) has a bitterness akin to coffee that enhances all of the flavors paired with it, and the slightly sweet, salty, smoky flavor combination of the chocolate bacon tantalizes the tongue even more than our Dark Chocolate Macadamia Bark with Sea Salt. You can guild the lily by adding toasted unsweetened coconut or finely chopped nuts to the chocolate before it sets, but we prefer this as a twosome.
Prep Time: 30 minutes
- 10 oz. thick cut Applewood bacon (10 slices)
- 3 oz. 90% dark chocolate, chopped
Preheat oven to 375 degrees Fahrenheit. Lay the bacon in a single layer on a parchment-covered sheet pan.
Bake until the bacon reaches the desired crispiness, then lay the bacon pieces on a paper towel to cool and soak up excess fat.
While the bacon is cooling, melt the chocolate over a double boiler: Heat a few inches of water in a small pot over medium or medium-low heat.
Once water begins to simmer, place a heat safe bowl over the top of the pot. Add the chopped chocolate and use a spatula to stir until it begins to melt. Stir until melted.
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