20 February 2012
And The Lord Said 'Let There Be Obesity': And There Was Obesity.
I made bacon popcorn the other day, and as I was munching away it hit me both bacon and popcorn goes rather well with chocolate. So why has no one made a bacon popcorn chocolate bar? Quite possibly my favourite chocolate in the whole wide world is this salty Norwegian oddity called Smash (for some reason the English product page has no pictures, so you'll have to make do with the Norwegian one) which has asbolutely nothing to do with instant mash potato. Rather, it's a salty cornbased thing not unlike a tortilla chip, dipped in milk chocolate. It's freaking delicious- salt, crunch and chocolate all go ridiculously well together.
So my basic logic was, popcorn is cruncy, bacon is salty, milk chocolate is milk chocolate. Except bacon isn't just salty, bacon is delicious beyond words and superior to salt in every way imaginable, which means that in theory combining the three should lead to the creation of a chocolate bar better even than Smash. With that said, we all know that sometimes ideas that seem amazing in theory simply aren't when you actually put them into practice - I'm looking at you, bacon smoothie - but trust me when I say that popcorn bacon chocolate is amazing. (Cue blowing of own trumpet) in fact it's so good, I wouldn't be surprised to find that old adage "best thing since sliced bread" will become instantly obsolete upon by sharing this with the world. Prepare yourself for a new era, that of "best thing since bacon popcorn chocolate". Or maybe not. Either way, I liked it.
Bacon Popcorn Chocolate
(Makes about 10 good-size chunks)
- ~3 handfuls of Popcorn
- ~220g Milk Chocolate
- ~4-5 rashers of Bacon
1) Fry your bacon up, make sure it's properly cooked on the verge of crispy, but you don't want it to be too dry.
2) Cut the bacon into strips and mix in with the popped popcorn. The popcorn doesn't have to be Bacon Popcorn - saving up the fat needed can take a while, and I doubt you'd notice much of a difference anyway since the bacon flavour from the bacon pieces would easily overpower any bacon taste from the popcorn. I used freshly popped popcorn, but not sure how much of a difference it makes. There's no getting around the fact that it will lose some of its crunch when you cover it in chocolate anyway.
3) Grab a baking tin (see 2nd pic from the top, mine is about 12x30cm) and line it with greaseproof paper, and chuck your popcorn and bacon in. There should be enough to give it a nice even layer, but you don't really want more than that. Don't worry too much about the distribution of the bacon etc. though, we're going to mix it all up in a minute anyway.
4) Melt your chocolate - scroll down to step 3 here if you're unsure how to do it - and pour over the bacon popcorn. Once you've scraped all your chocolate out with a spoon, mix it all up nicely and ensure that all the popcorn and bacon is covered in chocolate - there should be just enough to give it all a coating. Make sure to scrape along the bottom of the pan too (being careful not to tear the greaseproof paper) as that's where you'll find a lot of the chocolate. At this point you'll probably have a big ball of chocolate and popcorn rather than anything resembling the "beauty" above, so just use your spoon to spread it all back out - pressing down lightly as you go. In the end, mine covered about four fifths of the pan once I'd added the chocolate.
5) Leave to cool for a wee bit, then pop in the fridge for about half an hour until the chocolate sets.