Heat a pot of water and melt the couverture in a water bath. Preheat a pan, cut the bacon into thin slices and fry until crispy. Take the melted chocolate from the heat and drain off the bacon on a kitchen towel.
Put the butter, the whole egg and the sugar into a mixer and beat until fluffy. Add the melted couverture, hazelnuts, cacao powder and the pith of the vanilla with continuous stirring. Gently mix in the flour, saleratus and the bacon, coarsely chop the rest of the chocolate and combine everything well.
Take an ice-cream scoop and form balls out of the dough and put them on a tray covered with baking paper. The dough should be enough for 20 cookies.
Prepare your Barbecue for indirect heat, put the tray with the cookies on the grill (indirect heat), close the lid and bake for about 20 minutes at 160°C / 320°F.
Take the cookies out of the Grill and allow them to cool down on the try.
Enjoy and stay tuned!