The obsession continues. Just plain bacon jam was obviously not good enough so when we tasted our finished product it gave me an idea. Why don’t we add espresso instead of coffee and also some chocolate to add richness and depth to the bacon jam.
Chocolate Bacon Jam – an original Saint Elk recipe
4 lbs of double smoked bacon chopped
2 medium white onions chopped
2 oz. 90% cacao dark chocolate
2 cups of espresso
1 1/2 cups brown sugar
1/3 cup of molasses
1 cup apple cider vinegar
2 cups water
Cook the chopped bacon on medium heat until brown but before it becomes crispy. Remove from the pan and set aside. Cook the chopped onions on medium low heat until the onions start to take on a light caramel colour approximately 15-20 minutes. Remove from pan.
Combine all ingredients except for 1 1/2 cups of water in a dutch oven and heat until boiling then reduce heat and simmer for about 2 hours. Every 30 minutes add another half cup of water.
Once the liquid has been reduced to a thick syrupy mixture remove from heat and let cool for 20 minutes. Place mixture into a food processor and puree for about 30 seconds.
There you have it. Rich and velvety undertones of chocolate and espresso but with the salty, savoriness of the bacon.
This is going to be a great flavouring for the braised lamb shanks I am going to make tomorrow.