#SamLikesItHot: Spicy chocolate-dipped bacon

MANILA, PHILIPPINES – It’s spicy. It’s chocolate-y. It’s bacon. It’s hitting 3 birds with one stone if you ask me, but I realize that the bacon and chocolate combination (let alone both with hot sauce) could be an acquired taste. And if so, the sheer novelty of this edible gift should be a delight! At least I like to think so.

This is very, very easy to make (look, a fourth bird!) and all you’ll need to make a small jar are:

• 200 g pack maple bacon (7 strips)
• Your favorite hot sauce, as desired
• 100 g dark chocolate (I used 70%)

1. Get a pan going on medium heat and cook the maple bacon until crisp. I chose maple bacon because I wanted a hint of sweetness. Honey bacon will also work, of course. If you don’t want a sweet element, feel free to opt for regular bacon.

2. When the bacon strips have been drained, take some of your favorite hot sauce and brush on to the bacon strips. I have a favorite hot sauce shown here so this was a no-brainer for me but I would love to try this with Sriracha. Or how about a sprinkling of Togarashi, a Japanese blend of spices, after dipping in chocolate? For the true chili-phile, some very thinly sliced labuyo chili in the melted chocolate perhaps? Do you dare?

Before you go wild, it’s important to note the spice threshold of your recipient. I, for one, have to constantly remind myself that not everybody enjoys spicy food as much as I do and have to restrain myself.

3. Set aside the bacon strips. Break the chocolate bar into somewhat equal pieces on to a bowl and microwave on high until the edges start to melt. Take out the bowl and stir the chocolate the rest of the way to melt the chocolate. 

4. Prepare a tray with parchment/wax paper on top. Scissor the bacon into bite-size strips and dip each one in the melted chocolate. Place dipped bacon strips on parchment paper. When done, bring the tray to the freezer to harden.

When set, transfer to a jar.

Chocolate really does fit right in with the holiday festivities. Oh, but this is so much more than chocolate! 

The only downside to this treat is that they melt at room temperature and have to be stored in the refrigerator. If you’d like to go the extra mile and take care of that issue, you can temper your chocolate before dipping.

And while you’re at it, try to exercise some temperance if you’re making a batch for yourself! – Rappler.com

Sam Oh

Sam Oh is a professional TV and events host, radio jock and foodie. Catch her on radio at First Thing In The Morning with Sam and Gibb on Magic 89.9, Monday to Thursday, 6am to 9am. She is also a food blogger atSam Likes It Hot. If you have questions or recipe requests, email desk@rappler.com with subject heading SAM LIKES IT HOT.