You have to reduce the bacon to 70%. I bake it on cookie sheets at 350 untill it is crisp. Works great. I use my confection over but have done it in a regular oven as well. I don't candy it at all.
How to make bacon and chocolate shelf stable?
Thanks Lana!
Would I be correct to assume if that I simply cook it until it is crisp and then folded it into the chocolate it is safe for several months?
I know we have all seen a lot of bacon and chocolate together in the past few years. Does anyone know how to make the bacon shelf stable when combined in a chocolate confection? Does the bacon need to be candied first? I greatly look forward to hearing your responses. Thanks!
Daniel
updated by @daniel-herskovic: 04/11/25 09:27:36
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@clay
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"Mandy:
There are multiple types of packaging used for chocolate, depending on the brand, purpose, and specific product. Some common types of..."
@clay
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@eric-lau
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