On today’s Chef’s Quick Tip, Gabriel Armentano from RHK shows Tina Redwine how to make chocolate bacon bark and create an over-the-top ice cream treat that is impossible to resist.

INGREDIENTS:
- Tempered chocolate (melted Lindt, 72% cacao dark chocolate bars)
- Your favorite bacon

INSTRUCTIONS:
Bake bacon at 375 for 20-25 minutes on a large baking sheet on parchment paper.  Make sure bacon is evenly spaced out with a half-inch gap in between.  Once crispy, remove from oven and place on a new baking sheet with parchment paper.

Tempered chocolate is made next using a double boiler (or a pan that is rested on top of another pan with boiling water at 110-115F – usually low on a stovetop).  Place chocolate in top pan and stir until melted.  Evenly pour the melted chocolate over the bacon.

Place in freezer and let cool for 1 hour minimum.  Remove from freezer and break the bark with a mallet or rolling pin.