chocolate and bacon, yes you read right! dark bitter chocolate, rosemary, crunchy maple fried bacon and smoked salt. this is a really extraordinary combination, which will produce a wow effect for almost anyone who will receive it. but caution. it is so good that you get addicted easily.

i can´t remember how the idea of combining rosemary and chocolate arose. but for sure it was while thinking what the garden could contribute to christmas gifts, advent bakery and advent calendar. and as the last years rosemary chocolate bark with brazilian nuts was such a success, i was looking for new combinations. the idea of combining chocolate and bacon was so attracting and the smoked salt is my favorite experimental ingredient at the moment … et voila here is the rosemary chocolate bark with bacon and smoked salt.

one feedback for my rosemary chocolate bark with brazilian nuts was mixing the rosemary in the chocolate instead of sprinkling it over. thanks for that inspiration, the flavor of the rosemary is much more intense and it matches perfectly the original recipe from guiltykitchen.

100 g bitter chocolate (70% cacao)
100 g bitter chocolate (90% cacao)
8 slices bacon
1/4 cup maple syrup
1 branch rosemary
1/4 tsp smoked salt
1 tbsp maple syrup

preheat the oven to 160° C. place the bacon slices on a baking tray with some baking paper. brush the bacon slices with a 1/4 cup of maple syrup on each side. bake for 90 minutes. turn once and maybe brush again with some maple syrup.

when golden and crunchy remove the bacon from the tray and let it cool down completely. break into small pieces. wash and chop the rosemary.

melt the chocolate in a baine-marie. stir in 1 tbsp maple syrup, the chopped rosemary and the bacon. pour the chocolate mixture on a sheet of baking paper and flatten out so that it will be thin enough to break it into pieces later.

sprinkle over the smoked salt and allow to cool down completely in the fridge or outside if it is cold enough.

when cooled down, brake the chocolate bark into chunks and store in the fridge.

enjoy and/ or surprise someone loved!

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100 g bitterschikolade (70% kakao)
100 g bitterschokolade (90% kakao)
8 scheiben bacon
1/4 tasse ahornsirup
1 zweig rosmarin
1/4 tl rauchsalz
1 el ahornsirup

den ofen auf 160° vorheizen. die baconscheiben auf ein mit backpapier ausgelegtes backblech legen und von jeder seite mit der 1/4 tasse ahornsirup einstreichen. 90 minuten backen, dabei einmal den bacon wenden und gegebenenfalls noch mal mit ahornsirup einstreichen.

wenn der bacon golden und knusprig ist vom blech zum auskühlen herunternehmen und dann in stücke brechen. den rosmarin waschen und hacken.

die schokolade im wasserbad schmelzen. einen esslöffel ahronsirup, bacon und rosmarin unterrühren. die schokolade auf ein stück backpapier gießen und so dünn ausstreichen, dass man sie später gut in stücke brechen kann.

das rauchsalz darüber streuen und im kühlschrank oder draussen komplett auskühlen lassen.

wenn der chocolate bark kalt genug ist, in stücke brechen und im kühlschrank lagern.

lasst es euch schmecken und/ oder macht jemandem lieben eine freude!