Make Ahead

Chocolate and Ancho-Chili Bacon of a Masterpiece

February 16, 2011
Author Notes

The flavors of bacon and chocolate combined is unforgettable. I wanted to develop a super creative recipe to combine the two, and decided to take it one step higher and add Acho-Chili for a magnificent punch. I tweaked the measurements from my initial recipe and eventually ended up with a masterpiece. This recipe is not for the conventional foodie at heart. Take a risk and bite into a salty, sweet and mildly spicy fondue that you will come back to over and over again. You can even make it a breakfast fondue and send a nice french toast for a dip. - Table9 —Table9

Test Kitchen Notes

Hold all calls -- we have a winnah! Table9 has taken chocolate fondue to a new level! The salty undertones of bacon and the pop of the ancho chili made this delectable chocolate fondue utterly to-die-for. We served it with apple slices, strawberries and flat pretzel crisps and immediately started arguing about which was the worthiest dipper. (Final consensus: strawberries) Can't wait to try it with French toast for a special breakfast treat! —wssmom

  • Serves a crowd
  • 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
In This Recipe
  1. 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).
  2. 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.
  3. 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).
  4. 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.
  5. 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.
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