Candied Chocolate Bacon

By Chef Richard Ousby



  • 400g Belly bacon cut into 5mm thick strips
  • 200g Brown sugar
  • 100g white wine vinegar
  • 100g molasses
  • 800g dark chocolate
  • Sea salt for garnish


  1. 1.
    Pre heat oven to 180c
  2. 2.
    Mix brown sugar, molasses and white wine vinegar together working till the sugar almost is dissolved
  3. 3.
    Lay the bacon on a wire rack on top of a flat tray
  4. 4.
    Using a pastry brush, brush the sugar mixture on the bacon then turn over and repeat
  5. 5.
    Place the tray into the preheated oven and roast for 8 minutes till the bacon starts to colour
  6. 6.
    Remove from oven brush the bacon a 2nd time and return to the oven
  7. 7.
    Bake until the caramelised bacon is golden brown and has a nice caramel gloss
  8. 8.
    Cool until cold on the bench the place into fridge till cold
  9. 9.
    Melt chocolate in a microwave or double boiler
  10. 10.
    Dip each piece of bacon half way in to the melted chocolate then place on a grease-proof lined tray
  11. 11.
    Before the chocolate sets sprinkle with sea salt
  12. 12.
    To serve: Place on a dish of your choice. Enjoy!!!!!!!!!