If bacon is the candy of meat, then chocolate-dipped bacon is the candy of candied meats. The idea of dipping bacon into chocolate might horrify some, but it's actually really good. I'm still tinkering with preparation, presentation and flavors, but I think I'm off to a good start.
The method below differs from the one that I used to prepare the treats in the photo above. The revised method should actually produce a better looking product.
Thick cut bacon
Semi-sweet chocolate chips
1. Preheat oven to 400 degrees
2. Cut each strip of bacon into three pieces to make bite-sized portions
3. Roll a strip of foil into a ball, then unravel it. Place two of these overlapping pieces onto a baking sheet. The idea is to create a cooking surface that will allow the fat to flow away from the bacon in order to have pieces that are as flat as possible.
4. Bake the bacon for 10 minutes or until browned. Remove, pat dry with paper towels and allow to cool.
5. In a double-boiler melt the chocolate chips. Dip each piece of bacon into the chocolate, then place on cooling rack. When room temperature, place treats into the fridge so that the chocolate will become nice and hard.
When buying bacon, I purchase it from the meat counter so that I can get just a few ounces. You might experiment with adding new flavors by, say, crumbling red chili flakes into the chocolate.