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• Thick Cut Bacon of your choice (Maple or Brown Sugar)
• Baking Dark Chocolate of your preference (68% or more)
• Turbinado Sugar
• Flaked Sea Salt or Coarse Ground Sea Salt

Roast your thick cut bacon in the oven at 400° to preferential done-ness. I do not recommend chewy, it just doesn’t work in this. You are looking for thick structure so you get something to hold onto and can support all the bacon chocolate glory. Let these sit and cool when done.

• Melt the Dark Chocolate in a high walled sauce pan.
• Line a baking sheet with foil.
• Dip each of the bacon slices in dark chocolate to desired amount and lay on the foil.
• Using a 1 for 1 mixture of Sugar to Sea Salt; sprinkle on the chocolate portion.
• Put in Freezer to set.

Really at the end of the day this should be straightforward. I think improvement areas you can do include using higher quality darker chocolate. It doesn’t need to be sweet as its offsetting salt and sugar elsewhere. Also you can temper your chocolate and dip in that which means you don’t need the freezer. There is something delightful in the cold bacon chocolate feeling that works well over a summer day.