Dark chocolate, smoky bacon, salty potato chips, with more than enough crunch to go around.
INGREDIENTS
3 strips of bacon
13g (1/3 cup) of potato chips
285g (1 1/2 cups) of chocolate
SUPPLIES
A skillet A silicon bowl
A bench scraper
A candy mold
DIRECTIONS
Fry up the bacon. I normally don’t care for extra crispy bacon, but I think this recipe calls for it.
Cut the bacon into small pieces.
Crumble the potato chips. Don’t go overboard on this though, you don’t want powder.
Temper the chocolate and mix in the bacon pieces and potato chips.
Add the mixture to the mold and use the bench scraper to remove the excess chocolate.
Allow the chocolate to rest on the counter until it’s set, then remove the bars from the mold.
