Recipe Of The Day (Season) December 21, 2011

Note, this is not originally organic, but CAN be converted to oganic, vegetarian/vegan, or even gluten free... I'll try to do some conversions, but I am posting this because, well... it has bacon and chocolate. Need I say more?

Chocolate Almond Bacon Bars

Now, the key to this treat is really crispy bacon. You can use the applewood smoked bacon. I like it for its sweet, smoky flavor, and another key is to make sure that you render all of the fat. (That way it's nice and crunchy.) Nuts always go well with chocolate. And this particular recipe calls for 3 kinds of chocolate. I am not even going to do a nutrition value, because... well. It's depressing. But in moderation, you should be fine, and this is definitely a holiday treat. The contrasting flavors are ah-mah-zing...

Step One:

You will need...
~1 cup heavy cream (or soy or vegan based creamer if you prefer. Silk coffee creamer is a good substitute)
~10 ounces dark chocolate (or carob or cacao nibs if you prefer)
~4 ounces blanched almonds, crushed (there is no nut substitute)

Heat the cream until almost boiling. Melt the dark chocolate in a double boiler, or a bowl in a pan of boiling water if you don't have a double boiler. Remove the chocolate from the heat and combine with the cream. Fold in the almonds. Pour the entire mixture onto a baking sheet and then freeze until set.

Step Two:

You will need:
~1/2 cup of heavy cream (or soy or vegan based creamer if you prefer. Silk coffee creamer is a good substitute)
~10 ounces white chocolate (I am not aware of a good substitue of white chocolate. But there are some good organic/fair trade chocolates available at reputable local health food stores)
~12 ounce package of bacon, pan fried, and finely chopped (there are bacon substitutes available that I like. The vegetarian bacon is good for flavor. It is crispy, and while it looks like a cartoon cutout, cooked and then chopped it shouldn't matter)

Heat the cream until almost boiling. Melt the white chocolate in a double boiler, or a bowl in a pan of boiling water if you don't have a double boiler. Remove the chocolate from the heat and combine with the cream. Fold in the chopped bacon. Spread the white chocolate mixture onto the dark chocolate baking sheet and then freeze until set or for 1 hour at a minimum. Then cut the bars to a desired size and completely freeze.

Step Three:

You will need:
~12 ounces of semisweet chocolate (or carob or cacao)
~1/2 cup of vegetable oil

Melt the semisweet chocolate in a double boiler, or a bowl in a pan of boiling water if you don't have a double boiler. Remove the chocolate from the heat. Whisk in the oil. Arrange bars on a cooling rack over a pan, white chocolate side up. Cover the bars with the melted chocolate. Cool bars in the freezer. Turn the bars over and coat the underside. Cool the bars in a freezer

Now, this is a task. It's not quick, or simple, but it is delicious and worth it! You can merchandize the bars up, and wrap them, or make them as gifts, or arrange them very pretty for the family on a dish to eat from during the day or holiday. Just keep the bars cool and dry and enjoy!

Cheers!

#JustBeingMichael