Wanting to see what all the fuss was about, I took two strips
of humanely-handled bacon, sliced each into three segments,
and fried them until something short of totally crispy.
I then arranged them on a plate and placed a square of Green &
Black organic "Maya Gold" chocolate on each, then put the plate
in the microwave and set it for 20 seconds.

It quickly became apparent 20 seconds was far too long --
I took it out after 10 or 15, but 5 seconds would have worked.

Other than over-melting the chocolate, they tasted wonderful.
I don't think the orange/spice flavoring in the "Maya Gold"
added anything so next time I'll use plain dark chocolate.

Steve

Steve Pope wrote:

Wanting to see what all the fuss was about, I took two strips
of humanely-handled bacon, sliced each into three segments,
and fried them until something short of totally crispy.
I then arranged them on a plate and placed a square of Green &
Black organic "Maya Gold" chocolate on each, then put the plate
in the microwave and set it for 20 seconds.

It quickly became apparent 20 seconds was far too long --
I took it out after 10 or 15, but 5 seconds would have worked.

Other than over-melting the chocolate, they tasted wonderful.
I don't think the orange/spice flavoring in the "Maya Gold"
added anything so next time I'll use plain dark chocolate.

You can also let bacon slices sit in brown sugar for a few hours
then bake it that way, covered with a nice dose of brown sugar.

Bacon Candy.

-sw

Sqwertz wrote:

Steve Pope wrote:


Wanting to see what all the fuss was about, I took two strips
of humanely-handled bacon, sliced each into three segments,
and fried them until something short of totally crispy.
I then arranged them on a plate and placed a square of Green &
Black organic "Maya Gold" chocolate on each, then put the plate
in the microwave and set it for 20 seconds.

It quickly became apparent 20 seconds was far too long --
I took it out after 10 or 15, but 5 seconds would have worked.

Other than over-melting the chocolate, they tasted wonderful.
I don't think the orange/spice flavoring in the "Maya Gold"
added anything so next time I'll use plain dark chocolate.


You can also let bacon slices sit in brown sugar for a few hours
then bake it that way, covered with a nice dose of brown sugar.

Bacon Candy.

Now this sounds good. I've actually collected
several recipes for this sort of thing but haven't
gotten around to trying any of them yet. However,
the bacon/chocolate combo doesn't appeal at all.
I love bacon and I love chocolate but I think they
should remain segregated.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On May 9, 12:46*pm, Kate Connally wrote:

Now this sounds good. *I've actually collected
several recipes for this sort of thing but haven't
gotten around to trying any of them yet. *However,
the bacon/chocolate combo doesn't appeal at all.
I love bacon and I love chocolate but I think they
should remain segregated.

Separate but equal, so to speak? -aem

On Sat 03 May 2008 11:48:00a, Steve Pope told us...

Wanting to see what all the fuss was about, I took two strips
of humanely-handled bacon, sliced each into three segments,
and fried them until something short of totally crispy.
I then arranged them on a plate and placed a square of Green &
Black organic "Maya Gold" chocolate on each, then put the plate
in the microwave and set it for 20 seconds.

It quickly became apparent 20 seconds was far too long --
I took it out after 10 or 15, but 5 seconds would have worked.

Other than over-melting the chocolate, they tasted wonderful.
I don't think the orange/spice flavoring in the "Maya Gold"
added anything so next time I'll use plain dark chocolate.

Steve

Somewhat related, and quite delicious... My mother would occasionally make
chocolate waffles with nearly crisp bacon slices (halved) laid into the
waffle iron before pouring in the batter. They were served with strawberry
halves mascerated in Grand Marnier, chocolate whipped cream, and a
sprinkling of toasted pecans.

Dessert waffles were very popular in the 1950s.

--
Wayne Boatwright
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