Valentine's Day

Do you celebrate the most romantic day of the year? Or do who rage against the commercialism of the made up holiday?

I am in the middle, I try to make sure that I am making extra effort to make my wife feel special, but since I am a guy it is nice to have a multibillion dollar event to give me some ideas.

Flowers, wine, candlelight, cards, gifts, and of course chocolate.

Chocolate is universal for Valentine’s Day and any other day that want to make your significant other feel special. Not only is it tasty, but it can be good for your health.

It is a versatile ingredient that can be sweet or savory, or in this case both.

I adapted this recipe from queen of Bitchin’ Kitchen, Nadia G. Her recipe called for milk chocolate, maple bacon, and crisp rice cereal, but I modified it just a tad.

Don’t go bacon my chocolate walnut heart bark (catchy name, no?)

3 ounces semi sweet baking chocolate

3 ounces milk chocolate chips

2 ounces toasted walnut pieces

6 slices of cooked bacon, minced

1 tablespoon honey

A pinch of salt

Melt the chocolate in a double boiler or microwave proof bowl (30 seconds at a time) until you can stir the chocolate into a smooth consistency. Meanwhile toast your walnuts in a dry skillet. Add minced bacon and honey to walnuts and stir to combine.

Combine the chocolate and the bacon/nut mixture (keep in mind that the mix should be about 65% chocolate and 35% bacon/nut mixture) and spoon into a parchment lined small bar pan, ramekin, or silicon mold. Sprinkle with a little sea salt (or fleur de sel if you have some on hand) and freeze for about 30 minutes.

I chose the bar pan and broke it into pieces to share with the woman I love. 

Happy Valentine’s Day Brandy!

Thanks for reading and let me know if you have any cooking questions at 

www.cookingwithtrace.com