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Bacon Chocolate Bark
Bacon chocolate bark a savoury sweet foodie gift
Ingredients
- 6 rashers streaky bacon smoked
- 50 g walnuts chopped
- ¼ tsp fennel seeds
- 4 cardamom pods seeds removed and pods discarded
- 1 Pinch dried chilli flakes
- 1 Pinch sea salt flakes
- 200 g dark chocolate
Instructions
- Grill the bacon on a rack until crisp and drain on kitchen roll and cool
- Crumble the cooled bacon
- Toast the walnuts in a dry pan for 1 minute till golden and aromatic, tip into bowl
- Toast the fennel seeds and cardamom for 30 seconds
- Grind the toasted seeds with chilli flakes and sea salt in pestle and mortar
- Melt chocolate in a bain marie (glass bowl over pan of simmering water but make sure water does not touch base of bowl
- Stir in the spice mix
- Pour the chocolate on to baking tray lined with patchment
- Scatter over the crumbled bacon and the toasted walnuts
- Set in fridge then break roughly into shards and pieces
- Pack in bags and store in fridge for up to a week
Notes
Calories shown are for all the bacon chocolate bark, it all depends on the size of the shards you break it into and how much you portion it out as
Nutrition
Calories: 2100kcalCarbohydrates: 106gProtein: 41gFat: 171gSaturated Fat: 70gPolyunsaturated Fat: 35gMonounsaturated Fat: 53gTrans Fat: 1gCholesterol: 93mgSodium: 957mgPotassium: 2012mgFiber: 28gSugar: 49gVitamin A: 167IUVitamin C: 2mgCalcium: 239mgIron: 27mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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