Dark Chocolate Bark with Candied Maple Bacon and Sea Salt - Guilty Kitchen

By KatKD

Ingredients

• 8 slices thick cut bacon (I used 6 Wrights, Maple Bourbon)
• 1/4 cup pure maple syrup
• 100 g 90% dark chocolate (I used 60% Ghirardelli Twiliongt Delight - 72%)
• 100 G 70% dark chocolate (I used 60% Ghirardelli Intense Dark - 60%)
• 1 tbsp maple syrup
• 1/4 tsp smoked sea salt (Mesquite)

Details

Servings 12
Preparation time 5mins
Cooking time 95mins
Adapted from guiltykitchen.com

Preparation

Step 1

Preheat oven to 275°F. Line a cookie sheet with a pice of wax or parchment paper and set aside.

Lay Bacon on a separate baking tray or cooling rack set over a baking tray and brush with 1/4 cup of maple syrup. Turn once and brush other side. Cook bacon for approximately 90 minutes. Check often to make sure it is cooking evenly.

Fill a small saucepan with about two inches of water. Set in on high heat until it boils, then lower to a simmer. Place a small metal bowl over the pan (but make sure the bowl doesn't touch the water). (MICROWAVE CAUTIOUSLY: 1 MIN AT 40%, UNTIL MELTED.)

Put the chocolate and maple syrup in the bowl and allow it to melt completely. Remove from the heat and stir in the bacon pieces.

Pour the chocolate out onto the wax paper/parchment paper lined cookie sheet from step 1. Flatten out with a spatula until thin enough to be able to break up later. Sprinkle with the sea salt all over and place in refrigerator or freezer until only just hardened (no more then 20-30 minutes).