Incredibly impressive and easy to make, this #JustDelicious bacon and chocolate bark is the perfect after dinner snack!
Prep Time: 15 min
Cook Time: 30 min
Total Time: 45 min
Eskort Rindless Streaky Bacon
1 L (4 C)
60 ml (¼ C)
30 ml (2 T)
15 ml (1 T)
edible gold leaf (optional)
Preheat the oven to 150°C.
Fry the bacon in a large pan over high heat until crispy.
Add castor sugar and fry until the sugar has melted and caramelised.
Allow to cool, then chop the bacon into smaller pieces.
Roasted Tomato Skins
Bring a pot of water to a rolling boil.
Remove the stems with a paring knife and slice a shallow ‘X’ into the bottom of each tomato.
Boil for 15 seconds or until the skin starts to peel.
Remove from the boiling water and submerge directly into ice water.
Do not discard the boiling water.
Once the tomatoes cool, peel the skin off.
Place the skins onto an oven sheet lined with baking paper and bake for 15 minutes.
White Chocolate Bark
Reboil the water and place a mixing bowl over the pot to create a double boiler.
Add the white chocolate and allow to slowly melt. Do not stir often.
Heat the glucose in a small saucepan until it starts to boil, then remove from the heat.
Wait one minute before pouring the glucose into white chocolate.
Stir well until properly combined.
Pour the white chocolate mixture onto baking paper and sprinkle over the bacon, tomato skins and pink salt.
Decorate with gold leaf.
Once the chocolate bark has set, break into shards and serve.
Enjoy as a snack with a cocktail or serve at the end of a meal as a treat.
This recipe contains dairy (lactose).
White Chocolate (lactose): Use lactose-free white chocolate.