Chocolate Covered Bacon Recipe | Moms Need To Know ™ (2024)

FAQs

Does chocolate covered bacon need to be refrigerated? ›

Place coated bacon on a sheet of waxed paper. Refrigerate until firm, at least 30 minutes. Store in refrigerator until ready to serve.

Tastes So Right

Either a special dark chocolate, or milk chocolate is used to coat the bacon. The result is a sweet and salty indulgent treat, guaranteed to wow the taste buds.

The earliest mentions of this sweet and savory snack date back to 2005, but it is still unknown who had created it. Some suggest a state fair in Minnesota, while others claim that it is was invented in Marini's Candy in Santa Cruz, California.

Genesee starts with extra thick-cut slices of applewood smoked bacon, which are enrobed in dark chocolate. Each strip is then drizzled with white chocolate. The product shelf life is five months.

The general rule of food safety is to not let raw meat or cooked food sit out for more than 2 hours, and that rule applies to uncooked or cooked bacon. It's wise to be careful with uncooked pork products since they can harbor and grow bacterial pathogens like salmonella and trichinosis.

Before you've even ordered your meaty meal at the diner, your bacon is pretty much almost done. Why? It's pre-made to reduce all that fat found in the pig meat. Diner and restaurant chefs usually position the strips on a rack atop a baking sheet and place it in the oven to effectively drain the excess fat.

The chocolate coating used on the bacon is really good -- sweet and tasty. This is not a cheap chocolate coating. Where the chocolate completely covers the bacon the balance of bacon and chocolate is almost perfect, salty and sweet.

For some extra fun, use our Ceramic Fondue Set to dip your strawberries in melted Light Cocoa Candy Melts candy, then decorate using your favorite topping. We suggest mini chocolate chips, crushed pretzels, crushed chocolate cookies and, of course, sprinkles!

With its light brown color, creamy texture, and sweet flavor, milk chocolate is widely regarded as the most popular type of chocolate. It is made by combining chocolate liquor (cocoa solids and cocoa butter) with sugar, and milk.

Can I use semi-sweet chocolate chips for dipping? ›

You can use chocolate chips for quick-and-dirty dipping; they're meant to survive in the oven, after all, so a few gentle zaps in the microwave won't do much damage. Chips don't contain enough cocoa butter to temper, so the melted chocolate will harden with a streaked or swirled appearance.

It originated in Ancient Rome, where it was made from pork bellies known as “petaso”. The pork was salted, smoked, and eaten with other staples of the Roman diet such as bread and cheese. From there, bacon made its way to England in the Middle Ages, where it quickly became a very popular dish.

All natural fruitwood-smoked bacon is baked in small batches from a beloved sustainable family farm in New Hampshire, before we hand chop it into fine nibbles. Alderwood smoked salt exudes a campfire aroma and perfectly offsets the sweetness of the chocolate.

The movement has been traced to the late 1990s when high-protein foods became a more prominent diet focus due in part to the Atkins diet. Since then, bacon-focused events and gatherings celebrating the food have been reported and bacon-related exploits have been featured in the media.

Can candied bacon be left out? Candied bacon is perishable, so it should be stored in the refrigerator within 2 hours of making the recipe.

The secret to prolonging the life of these golden, sugary strips lies in proper storage. The best practice for storing candied bacon is to keep it in the refrigerator.

Uncooked bacon

If you are storing unopened uncured bacon in the fridge, it will last about one week past the “sell by” date on the package. In the freezer, unopened bacon could last up to six months. Unopened bacon may last roughly two weeks in the fridge and eight months in the freezer.

The USDA recommends using dry-cured sliced bacon within ten days when unrefrigerated, and within four weeks if you keep it in the refrigerated. If the dry-cured bacon comes in a slab—the kind you slice yourself—it can last up to three weeks without the fridge, and four to six weeks in the fridge.