This year’s winning recipes at the Loudoun County YMCA Chocolate Gala included – not surprisingly – a chocolate and bacon pairing.
Chocolate and bacon always seem to be “in vogue.” It’s one food pairing that may never go out of style. Last week, at the YMCA’s 26th Annual Chocolates Galore and More gala, Chef Craig Mason, Executive Chef at the National Conference Center (ironically the host venue), took home two awards: Critic’s Choice “Best Presentation” hors d'oeuvre and the People’s Choice “Best Presentation” hors d’oeuvre.
Chef Mason was kind enough to share his winning recipe with me. I think I may have consumed about two pounds worth of these bacon-chocolate “pops.”
Deep fry bacon until crispy and golden brown, cool on a paper towel to absorb grease.
Melt caramel in the microwave stirring frequently being careful not to burn. Melt chocolate in the microwave stirring frequently until just melted. Place bacon on a skewer when cool, and dip into melted caramel. Allow to cool until caramel hardens. Dip skewer into melted chocolate and place on a cookie sheet lined with parchment paper. Sprinkle with course sea salt while chocolate is still melted. Allow to cool and enjoy. (Optional: Serve with bourbon cola.)
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