Salted Dark Chocolate Bacon Bark

How to make Chocolate Bacon bark in Thermomix

Okay, we’re all adults here right? And we’re busy people, so let’s not waste each other’s time. If you’re a sweet-loving, candy-sucking, cola-drinking sugar addict… this recipe probably isn’t for you. (Permission to click your back button now!) But if you’re all grown up, somewhat open-minded, and ready to try something new that doesn’t use sugar as its drawing card… then perhaps, just maybe, you might fall in with those of us who enjoy a little salted chocolate bacon bark between meals.
How to temper chocolate with Thermomix for bacon bark recipeThis is a recipe you can play with and make your own. Then take it out and share cuz this provides a refreshing break in the season of sugar hoopla that’s spinning us into a frenzy. I’ve made it with almonds and with salt peanuts. Usually with a pinch of sugar to balance the salt, and sometimes without any sugar at all. I always start with the highest quality Callebaut chocolate in the house. Usually this means Callebaut 70% callets, but I’ve also had success with 54% mixed with plain ol’ bittersweet chocolate from the grocery store shelf. One thing I won’t do is add coconut butter or fat. When making a chocolate bark, I prefer it dark and snappy. It should not melt in our hands, so I don’t add softeners. Here’s how I do it — feel free to use this as your inspiration and let me know how you twist it up.

Salt chocolate bacon bark recipe ThermomixFirst — about the bacon…
Bacon is a great subject for debate, and this is especially true in the context of chocolate bacon bark. Do we use sweet-cured bacon or plain? Do we brush honey or maple syrup on your bacon as it fries? Do we fry it or bake it? Shhh… is that the bacon I hear sizzling… or is that the bacon debate starting up?

It’s hard to stay focused when the house smells of bacon.
A little research on the subject reveals differing approaches to preparing bacon for a bark recipe, and here’s how I do it. I ‘fry’ the bacon in the oven. Why? Because this gives a nice predicable result without having to babysit the pan. Just nice even cooking and the aroma to match. Bacon fumes are such a potent elixir and a great shortcut to getting family members to cooperate with just about any task. (Start cooking bacon at just the precise moment before you ask them, every so sweetly to do that thing.)

frying bacon in the oven is best

I use regular bacon, but you may prefer sweetly-smoked bacon. Lay those bacon slices on a baking sheet lined with parchment and set in a cold oven. Turn oven up to 400°F or 200°C and walk away. Check it after 18 minutes and remove when crispy but not burned (about 18-30 minutes). I learned this technique from Rachel, and it really makes life a lot easier. (Rachel bastes her bacon with spiced butter and sugar but that’s a little too over-the-top for this blog.)  I simply cook the bacon on the day before I plan to make the bacon bark, then drain the bacon by arranging in nice little rows as in the third photo above, and keep it in the fridge until I’m ready to start the recipe.

Salted Dark Chocolate Bacon Bark
Cuisine: Thermomix
Recipe type: Candy
  • 8-10 slices cooked and cooled lean bacon (pan fried or oven baked as noted above)
  • 80 g. (2.8 oz) nuts (almonds or salt peanuts)
  • 450 g. (15.9 oz) high quality chocolate in callets or chunks
  • 50 g. (1.8 oz) sugar (more if you want)
  • ½ - 1 teaspoon salt (sea salt, pink salt, or black salt) to taste
  1. Cut bacon slices in half and add to Thermomix bowl. Chop coarsely for 5 seconds/speed 5. Do not over process as we're aiming for small chunks, not crumbs. Remove bacon and set aside. Wash Thermomix and dry thoroughly so there is no moisture for the next step. (The cooking and chopping of bacon steps can be done well in advance if preferred.)
  2. Grind sugar for 30 seconds/speed 9. Remember to keep a cloth over the measuring cap in the lid to prevent sugar dust from escaping.
  3. Scrape sugar down into bowl with spatula and add chocolate. Grind for 6 seconds/speed 6.
  4. Remove half this chocolate sugar mixture and set aside. Heat remaining contents for 6 minutes/50°C/120ºF/speed2, with measuring cap removed. The chocolate sugar mixture will ball up and look like dough for about the first 4-5 minutes, but this is normal. It will then start to melt.
  5. While chocolate is being tempered in the Thermomix, prepare a silpat mat or baking tray with parchment liner. Sprinkle half the chopped bacon into a rectangular area roughly 25 x 20 cm. (see photo) Scatter most of the nuts on top, but reserving a handful for later. This is where you will be pouring the chocolate when it's ready.
  6. When chocolate has melted and Thermomix beeps, add the reserved ground chocolate/sugar mixture and continue to warm for 5 minutes/37°C/100ºF/speed 2.
  7. Scrape chocolate down from sides into bowl with spatula and heat for 1 minute/37°C/100ºF/speed 3. You will now have liquid chocolate and need to proceed swiftly before it begins to cool. Pour chocolate over bacon and nuts, moving in a back and forth pattern to cover the area in a layer that is about .5 - 1 cm thick. When all chocolate is poured, scatter remaining bacon and nuts on top and sprinkle with salt. Allow to cool for about 5-10 minutes, then transfer to fridge to continue cooling for at least 30 minutes before cutting into bite-sized pieces.


Thermomix recipe for chocolate bacon bark



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See 23 comments from people who cook with Thermomix:

  1. Bobbi November 20, 2012 at 1:44 am #

    This is a nightmare. Two absolute favourites in one convenient package. Shoot me!


  2. Jo Whitton November 20, 2012 at 3:34 am #

    Oh my! I think I’m going to have to try this… I was just talking about bacon chocolate to hubby the other day and he thought I was mad. I think I’ll make him eat his words!! ;)
    PS you take awesome pictures :)

  3. ThermomixBlogger Helene November 20, 2012 at 4:48 am #

    Thanks Jo — I’m sure you can do a lot better with this recipe than I did ;-) Can’t wait to see your new book! When????

  4. Nora November 20, 2012 at 7:59 am #

    I love chocolate, peanuts and bacon… but together, I think it might just be a step too far! However, you’re giving me an idea with the salted peanut and chocolate…

  5. ThermomixBlogger Helene November 20, 2012 at 12:51 pm #

    Hi Nora — I agree, pretty crazy isn’t it?! But I tested this at three different gatherings and people were quite enthusiastic. I’d say out of every 10 people there was one who didn’t take to it. For me it’s simply a more fun way to eat chocolate, as I’m not into sweet things. Thanks for dropping by and saying hi!

  6. Cheryl November 20, 2012 at 1:46 pm #

    Helene, I’m still undecided ….. you’ve either totally lost it or you’re an absolute genius!!! I might just have to try making this bizarre concoction and taste it to decide…..

  7. ThermomixBlogger Helene November 20, 2012 at 1:53 pm #

    Hi cheryl — lol — yes, I wonder about that myself ;-)

  8. Gina November 20, 2012 at 2:44 pm #

    I love your site Helene … you offer such great inspiration and ideas … thank you!

  9. ThermomixBlogger Helene November 23, 2012 at 10:28 pm #

    Thanks Gina, for your kind words. Sadly, I’m not very good at responding to comments though :(

  10. Mara November 24, 2012 at 12:31 am #

    I was avoiding this post as I’m on a diet right now but I couldn’t hold it today. I’m all for this type of treats, in fact, I know I would be eating more than half of it myself 0_°
    In Christmas this has got a lot of chances of getting done, maybe using hazelnuts because they’re more easily accessible to me…
    Anyway, just wanted to let you know that you killed me with this one almost as much as with the bacon jam ;D

  11. ThermomixBlogger Helene November 24, 2012 at 2:33 pm #

    Thanks Mara. Hazelnuts are a good idea! Thanks too for all your expert advice in answering comments about . . . Macarons!

  12. Cookie1 November 26, 2012 at 11:31 pm #

    Helene I love salted chocolate so I’m sure this will be a winner. Thank you.

  13. ThermomixBlogger Helene November 28, 2012 at 10:37 pm #

    Hi Cookie1 — I just had some more of this that I found tucked away in the back corner of the fridge. (It must have been at least two weeks old… lol). Anyway, it was a treat. Nice and salty!

  14. Tenina November 30, 2012 at 2:04 am #

    OH no, you have succumbed. Now that you have, I may have to try this, even tho I have resisted the impuls thus far! If it is good enough for you, it must be on my list. ;D

  15. Gill December 17, 2012 at 2:01 am #

    hi, has any one tried this recipe, I am keen to do it before Christmas but have a couple of questions, what chocolate would you use if in Australia, I have some Lindt 70% % 80%, also if I use salted peanuts and then bacon which is salty and also sprinkle with salt would that be over doing the salt xx

  16. ThermomixBlogger Helene December 21, 2012 at 5:56 pm #

    Gill, you could use 70% or 80%… depends on your preference. Personally, I prefer it at 80%. About the salt, you are right to be concerned but just go easy on the sprinkling on top. The bacon and peanuts are balanced by the chocolate, then the added sprinkling on top gives a slight salty hint on the tip of the tongue when you first put it in your mouth <-- something I personally enjoy. I've made this several times and nobody every said it was too salty. Hope this helps!

  17. Gill December 27, 2012 at 9:14 pm #

    Thank you Helene, I made this over Christmas, using 70% and 80% chocolate and easy on the salt as you said and I was pleased with the result, it all got eaten and yes that first taste of salt on the lips is fab, thanks for the recipe xx

  18. ThermomixBlogger Helene December 27, 2012 at 10:40 pm #

    Thanks so much for your feedback Gill ~ I’m so glad you were adventurous to not only try it but also to enjoy it ;-)


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