Chocolate covered bacon

Skewer single slices of bacon so the fat renders out, lay them on a tray and bake at 400F for 15 to 20 minutes.

Cut the dark chocolate up small, put half in a big bowl over a pot of simmering water and melt it; this is a bain marie or double boiler.

Once melted, add the reserved chocolate a little at a time until it measures 88F.

Right before the bacon is done, brush it with maple syrup and coarse black pepper and give it another 5 minutes at 350F, where it caramelizes.

Pour the tempered chocolate over the bacon and let the excess drip off; it should look glossy with a crisp snap.

Thicker slices need to cook a little longer to get crispier.