Bacon & Tomato Skin White Chocolate Bark

Prep Time


Cook Time


Total Time





  • 200 g Eskort Rindless Streaky Bacon
  • 4 cups white chocolate
  • ¼ castor sugar
  • 2 tbs glucose
  • 4 large tomatoes
  • 1 tbs pink salt


  • Preheat the oven to 150°C.
  • Fry the bacon until crispy in a large frying pan over high heat.
  • Add castor sugar and fry until caramelised.
  • Boil a pot of water over a high heat.
  • Slice an ‘X’ into the bottom of each tomato and boil for ten seconds. Remove from the water, place into ice water and remove the skins.
  • Place the tomato skins onto an oven pan lined with baking paper and bake for 15 minutes.
  • Keep the pot of water you used for the tomatoes boiling and place a mixing bowl over the pot to create a double boiler.
  • Add the white chocolate and allow to slowly melt. Do not stir the chocolate a lot.
  • Place the glucose into a small saucepan and heat until it starts to boil.
  • Wait one minute before pouring the glucose into white chocolate stir well.
  • Cut the bacon into small pieces.
  • Pour the white chocolate onto baking paper and sprinkle over the bacon, tomato skins and pink salt.


Serve as a snack with a cocktail or serve at the end of a meal.