Dried meat or bacon with chocolate is not that far-fetched. You can find several chocolate companies in US who offer this combination. But this one is upgraded and to be consumed with whisky.
Praliné 50: 375 g
Hazelnut paste 110 g
Ebony cocoamass: 90 g
salt: 2 g
Jerky cuttered into powder: 100 g
dried onion: 50 g
Melt and temper the Ebony cocoamass, mix with the praliné and hazelnutpaste. Add salt, powdered jerky and dried onion. Add the filling to dark chocolate cups. Leave to cristallise. Close the cups with tempered dark chocolate