Dubai Chocolate Dipped Bacon

• Hand-cut thick slices of Jones Dry Aged Slab Bacon, cooked to golden brown.
• Dipped in dark chocolate, and finished with a Dubai Chocolate crumble, and crushed pistachios.

The Dubai Chocolate element here is the kataifi (shredded phyllo) and pistachio paste component that defines the trend. If you’re making the crumble in-house, toast the kataifi in clarified butter until golden, then fold in pistachio paste and let it cool and firm before breaking into pieces. It should add crunch and a nutty, slightly sweet layer that plays off the bitter dark chocolate and the saltiness of the bacon.

Cook the bacon to golden brown but not fully crisp before dipping. Fully crisped bacon is too brittle to coat cleanly and will crack in the chocolate. There should be a slight give when you handle it.

Temper your chocolate for a clean snap and a coating that won’t bloom on the plate. If you’re doing volume, a simple dark chocolate ganache (chocolate and cream, 2:1) applied by dipping and draining on a wire rack will give you a stable, professional finish without full tempering.

Serve at room temperature. Refrigerated dipped bacon produces condensation and will lose the glossy chocolate finish.

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