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So this week was awesome for Bacon and I. Since I professed my love publicly, I've gotten lots of recipes and even a couple of gifts...Here's my newly acquired gifts provided by a great co-worker and absolutely lovely yoga student...
<--Bacon Ice Cube Trays
Bacon T-Shirt-->
This week's recipe came out of inspiration from the ice cube trays. You can make candy in silicon ice trays. I made my own candy. It's delicious. Here's the recipe below. Mmmmm
Chocolate Bacon Almond Crunch
Ingredients:
To do 24 chocolates
Ingredients:
To do 24 chocolates
6 ounces of chocolate chips (semi-sweet)
4 or 5 slices of smoked bacon
chocolates or bucket mold silicone
caramelized almonds (crunchy) (recipe below)
Preparation:
Put the bacon well-spread sheets up two paper towels, putting up two paper towels and press slightly, introducing in the microwave (should be crispy), remove from microwave remove the paper and let cool completely. When cool grind blades with a food processor.
chocolates or bucket mold silicone
caramelized almonds (crunchy) (recipe below)
Preparation:
Put the bacon well-spread sheets up two paper towels, putting up two paper towels and press slightly, introducing in the microwave (should be crispy), remove from microwave remove the paper and let cool completely. When cool grind blades with a food processor.
Temper the chocolate chips by putting it in a bowl in the microwave, melt them completely.
(Put your chocolate in a microwave-safe bowl and cook on high heat in 30 second intervals until the chocolate starts to melt. You can melt chocolate over a double boiler, but I prefer a microwave in this case. A small amount of water can cause your chocolate to seize and working without condensation is a little bit safer. Once it starts to melt, heat the chocolate in 10-20 second intervals, stirring in between, until it has fully melted. Dark chocolate needs to reach a temperature of between 114-120F. Milk and white chocolate need to reach a temperature between 105-113.)
Almond Crunch recipe:
It has 3 simple ingredients. Butter, honey and chopped almonds. You will need 4 tablespoons Butter, 2 Tablespoons Honey and about 1/2 cup chopped Almonds.
First of all the honey and butter are melted over a low heat. Then the heat is increased (you need to watch the mixture as it can overcook easily) until it starts to bubble and turn a golden brown. At this point, add the chopped almonds and combine well. Stir the mix over a moderate heat for about 2 minutes and then turn out onto a non-stick baking sheet (or silicone paper) to cool. When cool grind blades with a food processor.
Make chocolates:
Take the chosen mold and fill the holes with a thin layer of melted chocolate, throw in some crushed bacon and a little crunchy almonds and put in the refrigerator for about two minutes for the chocolate to solidify (the rest of the chocolate we have reserved temperature), remove the chocolate from the refrigerator bases and very careful not to smudge the edges of the molds, finish filling with melted chocolate.
Another way is faster and easier mixing with melted chocolate and crunchy bacon and fill the molds directly with all the mixture at once.
Take the chosen mold and fill the holes with a thin layer of melted chocolate, throw in some crushed bacon and a little crunchy almonds and put in the refrigerator for about two minutes for the chocolate to solidify (the rest of the chocolate we have reserved temperature), remove the chocolate from the refrigerator bases and very careful not to smudge the edges of the molds, finish filling with melted chocolate.
Another way is faster and easier mixing with melted chocolate and crunchy bacon and fill the molds directly with all the mixture at once.
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