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We are friends who love making simple food look beautiful. We hope our recipes will inspire you to get into the kitchen this season. Aoife McElwain works in front of the camera writing the recipes and styling the food, while Mark Duggan works behind the camera to make sure it all looks as delicious as possible. We work with editors such as Killian Broderick and music supervisors like Nialler9 to make sure that our finished videos look and sound as smart as possible. We work with brands like Glenisk and Folláin to help them create delicious video content for their online platforms. When we're not making videos, we write a weekly column called Speedy Suppers on Thursdays in The Irish Independent. Aoife writes the recipes and styles the food while Mark takes the photographs.  

chocolate bacon

Christmas has snuck up on us once again and this year we’ll be giving our friends and family batches of chocolate bacon as edible gifts. Wait…chocolate bacon?

Chocolate bacon may be met with some reservation in the more traditional culinary quarters but, trust us, these salty sweet treats are going to win you friends this year.

We wrap them in bags and keep them in the fridge (for no more than 2 days, just to be safe) until ready to gift them out – whether it’s for work friends, school friends, new friends or old friends, delivered to their door or served up by the platter at a party, even the sceptics will come round. Just you wait.

The success of these edible gifts of course relies on the quality of your chocolate. We absolutely adore O’Conaill’s chocolate handmade in Cork but feel free to use your favourite milk (or dark) chocolate.

This is our second year making chocolate bacon treats as edible gifts. We were originally inspired by our good friend in blogging Edible Ireland – have a look at Kirstin’s recipe here.

what you need for chocolate bacon (makes 25 to 30 little bites)

400g milk chocolate

150g bacon lardons (if you can’t get lardons, use streaky bacon – rashers don’t really work with this recipe)

2 tablespoon of light muscovado sugar

1 orange

Handful of cranberries

Handful of flaked almonds

how to do it

Snap the chocolate into chunks and place into a large, heat resistant bowl.

Simmer water in a saucepan over a gentle heat and place the bowl with chocolate over the simmering water, making sure the bottom of the bowl isn’t submerged in the water.

Gently melt the chocolate, stirring to allow for an even and luscious melt.

Meanwhile, sizzle the bacon in a knob of butter in a frying pan over a medium to high heat.

When the bacon has had about 5 minutes of sizzling, sprinkle with the muscovado sugar and cook for a further 2 to 3 minutes or until sticky and caramelised.

Mix the bacon into the melted chocolate. Grate the zest of the orange into the chocolate and mix everything together.

Layer a baking sheet with baking paper.

Smooth the chocolate onto the baking paper sheet.

Scatter with cranberries and almonds.

Cool in the fridge for at least 1 hour to 1 hour and a half until almost completely set before slicing into pieces.

Put the slices back into the fridge for another hour at least before wrapping them in baking paper and twine and dishing them out to your loved ones. We find leaving them in the fridge overnight gets them in great shape for delivery.

These will keep for 2 days in the fridge and are best served nice and cold.

Thank you for Lost Brothers for the use of their track St Christopher. Find more of their music here.

And thank you to Urban Plant Life on Cork Street for letting us show off their beautiful Christmas trees!


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