It was pretty tasty too - I fried the bacon a little more than usual and it ended up being a little like a cookie wafer supporting the chocolate =D
First time I've ever worked with chocolate - the white's really sloppy (did this first) but the dark looks a little better but dark is easier to work with.
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The white chocolate actually helps the bacon. The bacon makes the dark chocolate better.
I'd rather just stick with straight bacon (or bacon in a martini) since I'm not so much a fan of sweets.
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First time I've ever worked with chocolate - the white's really sloppy (did this first) but the dark looks a little better but dark is easier to work with.
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