Of all the crazy chocolates I've seen — among them, wasabi pea chocolate and soy-sauce-flavored Kit Kat — the most intriguing I tried was Xocolatl de David's Chicharrón Chocolate Bar. I loved the concept of crunchy mixed into smooth, savory blended with sweet, yet I found myself wishing for more pork rind.
That's when I dreamed up my perfect chocolate snack: Chicharrónes, or deep-fried pig skins, halfway hand-dipped into semisweet chocolate. The result is simple perfection. Smoky, porky, cheese puff-like awesomeness commingled with just the right amount of smooth chocolate. Any omnivorous man (or woman) would be crazy not to love this. Get the recipe now.
1 bag (about 4 ounces) pork rinds Makes about 30 chocolate-dipped pork rinds.
10-12 ounces high-quality semisweet chocolate chips, such as Ghirardelli
Cayenne pepper (optional), for sprinkling
1 bag (about 4 ounces) pork rinds
Makes about 30 chocolate-dipped pork rinds.