Step 1: What You Need
Chocolate! (I used semi-sweet chocolate chips. They were good without getting super sweet)
Ground Black Pepper
And a tiny, tiny little bit of butter. (Not in the picture, because I thought of it afterwards, but still necessary)
There are really no measurements for this recipe. Get however much bacon you want to coat, enough chocolate to coat it, and however much pepper you want to give it a bite.
Cooking sheet with drip rack
A double boiler (or if you're like me and don't have one, a pan and something to go over the pan... Hey, whatever works, right?)
A spoon to mix chocolate and help coat
A paper towel lined plate for draining bacon
A tray lined with either wax paper, parchment paper or tinfoil, to let the chocolate harden on
Step 2: Cut the Bacon
I didn't want a huge chunk of bacon to work with, so I cut it into thin strips. Cut it in half then in quarters. It's not the easiest thing in the world to cut bacon into thin strips, but with a little careful work you can do it. I kept the strips long, but they get fragile after baking and they mostly broke in half on me anyway. By cutting them in half afterwards it would also make them easier to handle in the dipping stages, so I'd probably go that way next time.
Step 3: Bake the Bacon!
Let cool before dipping in chocolate (it shouldn't take long, probably no more than it actually takes to melt the chocolate.)
And I can't say it enough: Don't get rid of the bacon fat! It has dripped onto the bottom cookie sheet, and its great stuff to use.
Step 4: Melt the Chocolate
Fill the bottom part of your boiler with just an inch or so of water. Now, since I didn't have a double boiler, I found that it was a little helpful to stick a knife down in the water to support my metal cup. This kept the chocolate above the direct heat to help from overcooking the chocolate. It didn't work so great while you were trying to mix the chocolate, but while your water is heating up it works well.
On the stove, melt the chocolate until smooth and creamy.
Step 5: Bring It All Together
Now the bacon is really fragile at this point, so as I said, I wouldn't try doing long sticks again (unless perhaps I had enough chocolate that I could set them on another wire rack and just poor it over like they do in major assembly lines... but that's just too much wasted chocolate for me.)
Oh, and if you are trying to speed up the process, a moment or two in the freezer helps the chocolate set. This helps if you are trying the one end at the time method. (If you do the one end at a time thing, make sure to sprinkle with pepper after both dips, to get it all covered.)
Step 6: Probably the Best Step: EAT!
MMMM... A rather unconventional match, but one that's well worth overcoming your hesitation with and trying!
(And please, try the pepper on it! I made it both with and without, and it is soo much better with the black pepper!)