Preheat oven to 400°F. Place bacon on a baking sheet lined with parchment paper. Bake in the oven until bacon is cooked (12-15 minutes for soft bacon, 15-20 minutes for crispy bacon).
Transfer the bacon to a cooling rack or flat plate lined with paper towels. Blot the top of the bacon with paper towels to remove as much oil as possible. Allow bacon to cool completely.
Set up a double boiler to melt the chocolate. Here are some different ways to do this:
Boil water. Place chocolate chips into a stainless steel mixing bowl, then place the mixing bowl inside a wider shallow bowl or pan. Pour boiling water into the shallow pan and stir chocolate with a rubber spatula until completely smooth and completely melted.
Heat a large saucepan filled with water over high heat until boiling. Reduce heat to a simmer. Set a heat-proof bowl over the simmering water. Add chocolate chips and stir with a rubber spatula until smooth and completely melted. Remove bowl from heat.
Line another baking sheet with parchment paper. Carefully dip 3/4 of the bacon into the melted chocolate turning to coat all sides in chocolate. Transfer to the clean sheet of waiting parchment paper. Repeat with the remaining slices of bacon, dipping them in the melted chocolate.
Let chocolate set at room temperature or refrigerate until chocolate is hard.
Store in an airtight container in refrigerator. Consume within 3 days.
Once upon a time I cooked and ate whatever I wanted to without giving ingredients a second thought ... then I became a mother. When my eldest son was 5 months old, we discovered the hard way (a visit to the ER) that he had a severe allergy to milk. A few months later we discovered he was also anaphylactic to eggs, peanuts, tree nuts, wheat and chicken. My initial reaction: PANIC!! But with time, practice, and many errors, I now enjoy cooking allergen free food and goodies so that my 3 children, 2 of which have multiple food allergies, can enjoy the same treats that other kids are eating.