Make Ahead

Chocolate and Ancho-Chili Bacon of a Masterpiece

February 16, 2011
2 Ratings
  • Serves A Crowd
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

What You'll Need
  • 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
  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.
Contest Entries

See what other Food52ers are saying.

  • Bevi
  • Sagegreen
  • kmartinelli
  • hardlikearmour
  • Table9

10 Reviews

Bevi February 24, 2011
This looks mighty good! This is a use of maple syrup that I had not thought of before.
Table9 February 25, 2011
Thanks Bevi!
Sagegreen February 18, 2011
Love! (Work has kept me away from savoring more recipes this week until now!)
Table9 February 18, 2011
Thanks Sagegreen! So glad you are back.
Wholly P. February 17, 2011
They would serve this at the Last Supper! Brilliant recipe.
Table9 February 17, 2011
WhollyPalette that is so kind! Hope you have a chance to try it.
kmartinelli February 16, 2011
So glad you posted this! This recipe is perfect for my savory tastes :-) I was thinking of making a fondue with chili pepper and sea salt, but the bacon is just genius.
Table9 February 17, 2011
That would be delicious as well! Thanks.Cannot beat bacon and chocolate
hardlikearmour February 16, 2011
Wow, just wow!
Table9 February 17, 2011