Chocolate-covered bacon on a stick
|Place of origin||North America|
|Main ingredient(s)||Pork belly, chocolate|
|Food energy (per serving)||638 (440 from fat; serving size 132 g) kcal|
|Other information||cholesterol 53 mg, sodium 632 mg, potassium 347 mg, carbohydrate 37.7 g, protein 11.3 g|
Chocolate-covered bacon is a North American dish that consists of cooked bacon with a coating of either milk chocolate or dark chocolate. It can be topped with sea salt, crumbled pistachio or almond bits. References on the internet date back at least to 2005. However, the first machine to make chocolate covered bacon was introduced in 2004 by a graduate from New England Institute of Technology. The popularity of the dish has spread and the dish has featured on television shows about food. A variant has been served at state fairs, where the bacon is served with chocolate sauce for dipping. It was even developed into a gourmet food bar.
Chocolate-covered bacon is sold as a specialty food across the United States. It appeared at the Minnesota State Fair under the name "Pig Lickers"; it is sold at the Santa Cruz Boardwalk in California and under the name "Pig Candy" by a chocolate maker in New York City.
The dish has appeared on the television show Dinner: Impossible as one of the foods served by chef Michael Symon as part of his "mission" to turn everyday boardwalk foods into a gourmet meal at the boardwalk in Wildwood, New Jersey.
Preparation and variations
Streaky bacon is used to make chocolate-covered bacon. It is first cooked, then immersed in melted chocolate; toppings (if any) are added, and the dish is allowed to cool. A variation is to dip the bacon in melted chocolate for a partial coating, leaving some of the bacon showing.
A British variation is to wrap a cube of chocolate in uncooked bacon, and to cook the bacon parcel in the oven as normal. The result is a hot bacon package, with a sweet melted chocolate center.
Candied bacon has become especially popular at "Big Boy's Cupcakes" in Cumberland, Rhode Island. Owner and operator Kevin Patrick Martin has come up with fifteen different ways to candy bacon and match them with suitable cupcakes. This technique has become known as "swining the cupcakes."
The recent popularity in the United States of bacon combined with sweet ingredients, caused by the quick (and sometimes viral) spreading of recipes in national media and on the Internet, has led to unexpected culinary inventions, such as candied bacon cubes, which are based on a recipe for "Candied bacon with whipped cream" printed in The New York Times, and bacon strips baked with brown sugar used as garnish for martinis.
- "Chocolate Covered Bacon". Recipezaar.com. Retrieved December 10, 2009.
- "Bacon makes everything better, even... chocolate?". Associated Press. Aug 8, 2008. Retrieved February 12, 2009.
- Symon, Michael. "Chocolate Covered Bacon Recipe - Chocolate Covered Bacon with Almonds". Food Network. Retrieved February 12, 2009.
- "Chocolate-covered bacon? Try it at the Minnesota State Fair". Associated Press. Retrieved February 15, 2009.
- Raisfeld, Robin; Patronite, Rob (February 8, 2009). "Cocoa Locals". New York Magazine. Retrieved February 13, 2009
- "Dinner: Impossible Boardwalk". Food Network. Retrieved February 12, 2009.
- Cridlin, Jay (February 6, 2009). "Chocolate-covered bacon? Yep, the state fair is back in town". The St. Petersburg Times. Retrieved February 13, 2009
- Stein, Joel. "Bacon Chocolate Bar". TIME.com. Retrieved May 24, 2013.
- Cook, Alison (March 5, 2009). "It's a 'we love bacon' world: We're just lucky to be living--and dining--in it". Houston Chronicle. Retrieved March 15, 2009.
- Fabricant, Florence (November 18, 2008). "Make It at Home: Candied Bacon With Whipped Cream". New York Times. Retrieved March 15, 2009.
- "Candied Bacon Martini". Los Angeles Times. November 19, 2008. Retrieved March 15, 2009.
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