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Demetrios Atheneos adds smoke to a sweet treat.
Really crispy bacon is the key to this dish. I always use applewood-smoked for its sweet, smoky flavor, and render all the fat so that it’s nice and crunchy. Nuts always go well with chocolate, and Marcona almonds are the perfect variety for this recipe because they have a rich flavor and soft texture that complements the savory crunch of the bacon. To make it all come together, I use three types of chocolate: The bacon bits are mixed into the white chocolate, the almonds are mixed into the dark chocolate, and there’s a semisweet chocolate coating over the top. So in addition to the contrasting flavors, you also get a great contrast of colors. Demetrios Atheneos is the executive chef of Deagan’s Kitchen & Bar in Lakewood, Ohio.
1 cup heavy cream
10 ounces dark chocolate
4 ounces blanched Marcona almonds, crushed
½ cup heavy cream
10 ounces white chocolate
12-ounce package bacon, pan-fried and finely chopped
12 ounces semisweet chocolate
½ cup vegetable oil
1. Heat cream until almost boiling. Melt dark chocolate in a double boiler. Remove from heat and combine with cream. Fold in almonds, pour mixture onto a baking sheet, and freeze until set.
2. Heat cream until almost boiling. melt white chocolate in a double boiler. Remove from heat and combine with cream. fold in bacon, spread over dark chocolate mixture, and freeze for 1 hour. Cut bars to desired size, then freeze.
3. Melt semisweet chocolate in a double boiler. Remove from heat. Whisk in vegetable oil. Arrange bars on a cooling rack over a pan, and cover them with the melted chocolate. Cool bars in freezer before coating the other side.
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