• 1 pound (455 g) bittersweet, semisweet, milk, or white chocolate, coarsely chopped
• 2 teaspoons vegetable oil
• 1 pound (455 g) thick-sliced bacon, cooked until crisp
• Crushed pink peppercorns (optional)
• Smoked sea salt (optional)

Prepare a double boiler by heating a large saucepan filled with water over high heat until boiling. Lower the heat to a simmer. Set a heatproof bowl over but not touching the simmering water. Add the chocolate to the bowl and stir occasionally with a rubber spatula until smooth and completely melted. Remove the bowl from the pan, stir in the oil, and set aside.

Line a sheet pan with parchment paper. Using tongs, carefully dip half the bacon into the melted chocolate, turning to coat all sides in chocolate (see Note). Transfer to the prepared sheet pan and sprinkle with pink peppercorns and smoked salt, if desired. Repeat with the remaining slices of bacon. Let the chocolate set at room temperature or refrigerate until hard. Once hard, you can store in the refrigerator in a single layer on top of parchment paper in a container with a tight-fitting lid for up to 3 days.