Dark, Milk, or White - Choosing Chocolate for Bacon

The chocolate you choose changes the whole treat. Here's how the main types pair with bacon and how to melt each one without trouble.

Dark and semisweet chocolate

The most popular choice. The bitterness of dark chocolate balances bacon's salt and fat, and the flavor reads as grown-up and rich. Semisweet is a good middle ground if very dark chocolate tastes too bitter to you.

Pairs with: sea salt, chili, toasted pecans, espresso.

Milk chocolate

Sweeter and creamier, milk chocolate makes a crowd-pleasing, candy-bar style treat. It's softer and more sensitive to heat than dark chocolate, so melt it gently.

Pairs with: peanuts, pretzels, caramel drizzle.

White chocolate

White chocolate is the sweetest and can taste one-note on its own, but it's great for drizzling over dark-dipped bacon for contrast. It scorches easily, so use low heat.

Pairs with: a dark chocolate base, freeze-dried raspberries, a little orange zest.

Chips vs. bars

Chocolate chips are convenient but often contain stabilizers that help them hold their shape: they can melt thicker. Chopped bars usually melt smoother and glossier. Either works for home treats.

Melting without seizing

• Keep it dry: Even a drop of water can make chocolate seize into a thick paste. Use dry bowls and utensils.
• Go low and slow: Microwave in short bursts and stir in between, or use a double boiler over barely simmering water.
• Stop early: Remove chocolate from heat when a few lumps remain and stir until smooth: the residual heat finishes the job.
• Thin it if needed: A small amount of coconut oil or neutral oil makes chocolate easier to dip.

Want a snap and shine?

For chocolate that stays glossy at room temperature with a clean snap, you'd temper it: a process of controlled melting and cooling. For bacon you'll keep in the fridge and eat within a few days, simple melting works fine.