This recipe is not for the faint hearted. Honey-cured bacon, rich dark chocolate and ripe tangy Stilton combined in the perfect taste explosion to create something out of the ordinary.


Recipe serves: 2


  • 4 thick slices of hand-cut, crusty white bread
  • Soft salted butter, for spreading
  • 50g Venezuelan 72% dark chocolate
  • 6 rashers honey-cured bacon
  • 75g very ripe Stilton



  1. Preheat the grill until very hot. Lightly toast the bread on both sides, then spread with butter.
  2. Grate the chocolate on top and return to the grill briefly to melt. Remove and immediately put the bacon under the grill until the edges are crisp and caramelised.
  3. Place on top of the chocolate and finish with a generous crumbling of Stilton.
  4. Lay the remaining buttered slice on top and press firmly.
  5. Cut diagonally and enjoy

From ‘Adventures with Chocolate’ by Paul a Young. Published by Kyle Books. RRP: £14.99 Photography: Anders Schønnemann