Caramelised bacon & white chocolate bark with gold leaf & roasted tomato skins

By Drum Digital
05 July 2019


Preparation: 15 Min | Cooking: 30 Min | Serves 6

Incredibly impressive and easy to make, this #JustDelicious bacon and chocolate bark is the perfect after-dinner snack!  


200g Eskort Rindless Streaky Bacon 

60ml (¼c) castor sugar

4 large tomatoes 

1L (4c) white chocolate

30ml (2T) glucose 

15ml (1T) pink salt 

1 sheet of edible gold leaf


  • Preheat the oven to 150°C. 
  • Fry the bacon in a large pan over high heat until crispy. 
  • Add the castor sugar and fry until the sugar has melted and caramelised.
  • Allow to cool, then chop the bacon into smaller pieces. 
  • Bring a pot of water to a rolling boil.
  • Remove the tomato stems with a paring knife and slice a shallow “X” into the bottom of each tomato.
  • Boil the tomatoes for 15 seconds or until the skins start to peel.
  • Remove from the water and submerge directly into ice water. Don’t discard the boiled water. Once cooled, remove the tomato skins. 
  • Place on a baking sheet lined with baking paper and bake for 15 minutes. 
  • Reboil the water and place a mixing bowl over the pot to create a double boiler. Add the white chocolate and allow to slowly melt. Don’t stir often. 
  • Heat the glucose in a small saucepan until it starts to boil, then remove from the heat. 
  • Wait 1 minute then pour the glucose into the chocolate. Stir well until properly combined.
  • Pour the chocolate mixture onto baking paper and sprinkle over the bacon, tomato skins and pink salt. Decorate with gold leaf.
  • Once the bark sets, break into pieces and serve. Enjoy as a snack with a cocktail or serve at the end of a meal as a treat.


This recipe contains dairy (lactose).


White chocolate (lactose): Use lactose-free white chocolate.

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