Ingredients
The following ingredients have 4 Servings
- 1/2 cup Premium Cocoa Powder
- 5/8 (1/2 + 1/8) cups Spring Water
- 3/4 cup Granulated Sugar
- 1/8 cup Corn Syrup
- 1/2 cup Heavy Cream
- 3 ounces Premium Dark Chocolate or Semi-Sweet Chocolate
- 3/4 pound Premium Bacon, Cut Crosswise into 1\" pieces
- 1/4 cup Cider Vinegar
- 1/4 cup Dark-Brown Sugar, Packed
- 1/8 cup Pure Maple Syrup
- 2 tablespoons Ancho Chili Powder
- 1/4 teaspoon All-Spice
Instruction
- Heat a large skillet over medium-high heat, cook the bacon pieces until lightly browned-about 20 minutes. Transfer bacon to paper towels to drain. Pour all but a tablespoon of fat from skillet (reserve remaining for another use).
- To the skillet, add cider vinegar, Ancho chili, all-spice, brown sugar and maple syrup and bring to a boil. Scrape all the brown bits from the bottom of the skillet with a wooden spoon for about 2 minutes then add bacon. Stir to combine.
- Pour the bacon mixture into a food processor or good blender. Pulse until minced. Set aside (I usually just leave the mixture in the food processor or blender so I do not have to dirty up another plate).
- In a small bowl, sift the cocoa powder and set aside. Put the water, sugar and corn syrup into the same skillet or dutch oven you used to cook the bacon. Bring to a boil, and then allow to simmer for 15 minutes until the sugar mixture has reduced a bit. Remove from the heat and stir in cocoa powder. Blend well with whisk.
- Return dutch oven to stove-top, blend in heavy cream and bring to a boil and then let simmer for 5 minutes. Remove from heat and stir in chocolate and bacon mixture. Serve immediately with fresh strawberries, apple slices, pear slices and pretzels.
