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Chocolate Shells (makes roughly 30)
8 to 16 oz dark chocolate
1 slice of bacon chopped up finely (optional with sea salt) to top
Bourbon Caramel Bacon Recipe
1/2 lb of bacon
½ cup sugar in the raw
½ stick of butter
¼ cup of water
1 tsp salt
2 shots of bourbon
Spray your candy molds with nonstick spray, and dust lightly with cocoa powder.
Melt 3/4 the of chocolate in a microwave safe bowl or a double boiler. In a microwave, heat for 60 seconds, stir, and continue heating and stirring every ten seconds until smooth.
Paint the sides of your candy molds. Be sure to focus on the sides, as the chocolate will drip to the bottom and make a thicker bottom if you’re not careful. Let the chocolate harden.
Now is a good time to start the caramel mixture from the original caramel recipe.
Go back over the molds to make sure there are no cracks or thin spots, especially on the sides. Allow to harden once more.
Pour in your caramel mixture until about 90% full, leaving room at the top to create a lid or seal. Let the mixture set until firm or hardened.
Heat up the remaining chocolate until smooth. Delicately spread a layer of chocolate on top. Sprinkle on your bacon or other desired toppings. Or more bacon!
See more at http://whiskeybacon.com/2013/03/13/dark-chocolate-bacon-bourbon-caramels-recipe/
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 WhiskeyBacon
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