Chocolate Almond Bark topped
with Bacon and Anchovy Salt

Chocolate Almond Bark topped with Bacon and Anchovy Salt

Chocolate Almond Bark Ingredients

  • ½ lb bacon
  • 2 cups chocolate chips (your flavor of preference)
  • ½ cup toasted sliced almonds

Bacon and Anchovy Salt Ingredients

Directions

Preheat oven to 350°F.

Line bacon onto a parchment paper lined sheet tray. Place into oven and bake for approximately 30 minutes, or until bacon is brown and crisp. Remove from oven and allow to cool on a paper towel lined plate. Reserve three strips for the anchovy bacon salt and chop up the rest. Set aside.

To prepare the bacon and anchovy salt, Preheat oven to 320°F.

Place anchovy fillets onto a small sheet tray that has been lined with parchment paper. Place into oven and bake for at least 30 minutes or until anchovies have dried out. Some anchovies will dissolve or break up; this is ok. When anchovies are done scrape them onto a cutting board and chop them up with bacon and salt. Set aside.

Anchovy and Bacon Chocolate Bark

Take a small saucepan and fill it with water. Put a bowl that will sit nicely into the saucepan without falling completely in. Make sure the bottom of the bowl touches the water. Place chocolate into the bowl and bring to a boil. Then lower heat to a simmer and completely melt chocolate, approximately 10-15 minutes. Once the chocolate is completely melted stir with a spatula until smooth.

Prepare a ¼ sheet tray by lining the tray with foil and spraying the foil with nonstick spray. Put the bacon in a single layer in the sheet tray, next sprinkle with half of the toasted almonds. Completely coat the bacon and almonds with melted chocolate. If needed, spread chocolate with a spatula to evenly coat bacon and almonds. Top with remaining almonds and anchovy bacon salt. Place tray into refrigerator to set chocolate. Chocolate should set in about 2 hours, but it is best to set chocolate overnight. Once chocolate is set, break chocolate up into pieces and serve.

Serves: 2-4

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Chef Jan Hill

Meet Chef Jan Hill

Hi, I’m Chef Jan Hill! I am a first-generation immigrant from Laos. I grew up and settled in the Southern California area before moving to Atlanta in July of 2018.

My culinary career started in fine dining at the one Michelin star rated Ortolan in Los Angeles. Since then, I have worked in many different areas of the culinary world ranging from teaching kids’ cooking classes to working in the culinary department of University of Southern California to many famed and well-known resorts in the Palm Springs area. Since becoming a Georgian I have also created food for scenes in Black Lightning and The Resident.

I believe cooking and food is what every culture has in common. We all need to eat to survive, but food itself brings families and friends across cultures together. I live to eat and cook amazing food; I do not eat and cook amazing food to live.

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