Caveman Cuisine: Black and Bacon

Rich, earthy, and supremely bacony, this is delicacy is not for the faint of heart or palate.


6 slices uncured pork bacon (cooked crisp, drained, and cooled)
3oz unsweetened chocolate (I used Baker's brand) or an equivalent amount of dark chocolate


Use either a double boiler or a Pyrex measuring cup (use the handle to suspend on the edge of a pot of boiling water) to melt your chocolate.  Be careful to not allow any water to get into the chocolate or it will separate and seize up (not a good thing).

When the chocolate is completely melted, all you have to do is simply dip your bacon strips into the chocolate and place on a sheet of wax paper.  Refrigerate for 30min to cool.

Yield: 6 strips of pure bacon bliss
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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. It would be more accurate to say it "looked" so good since seconds later it was in my belly!