Wednesday, February 13, 2013

Recipe Thursday: Chocolate Covered Bacon-Roses

Less of a recipe, and more of an attempt to do something different that others have started online. I wanted to take it a step further though, and you can't go too wrong with dark chocolate for valentine's day.  A few hours early, but I wanted people to have the chance to replicate this if they felt like it.

Thursday Recipe:

Chocolate Covered Bacon Roses

The ingredient list is very short, and it actually only consists of two food items. Chocolate and Bacon, and both of those are the choice of the maker. I chose a 82% dark chocolate and regular bacon, though you can use thick bacon, darker, or more sweet chocolate. The process would still be the same.

1. Get the tools needed. There is several ways to do this, but the bacon needs a way to drain while cooking. You can get a pan like I did, or drill holes in a cheap pan, or possibly make some aluminum foil molds with holes to drain. I also used wooden skewers to make sure the bacon was clear in the center, to better facilitate staying on the stems.

2. Wrap the bacon around the skewers. To get the right look it might take some practice, but make sure you wrap more near the top, and have it taper down. To keep it together, I tied one end with butchers twine, to allow it to seem more flared when cooked. Important to make sure you don't wrap it too tightly, or too lose.

 3. Let the Bacon cook. It took mine about 45-50 minutes at 350 degrees, before I was comfortable with how it looked. I removed from the oven, let cool for a few minutes then transferred to the refrigerator wrapped in paper towels to absorb extra grease.

4. After cooled, i made sure that the wooden skewer ends were the right lengths, and the bacon was well cooked.

5. Use your preferred method for melting chocolate, (double boiler, slow cooker, low power microwave) until the chocolate is creamy. Once it is, dip and swirl the bacon in the chocolate until it is well covered.  Place on a piece of parchment, or wax paper so it doesn't stick. Let cool for 10-15 minutes, before moving to a different spot on the paper (to avoid pooling) and then place in the refrigerator for chocolate to harden.

6. Disassemble flowers, keeping the important stems. (I got the flowers from Walmart for $3.00) Clean and wash before attaching cooled and chocolate covered flowers to your nice stems.

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