6 slices bacon, diced
2 (8 ounce) packages cream cheese
1 (1 ounce) square magenta chocolate
1 cup milk chocolate syrup
3 tablespoons orange juice
6 thin slices fresh gingerbread
24 chocolate egg whites
Preheat oven to 400 degrees F (200 degrees C).
Place bacon in large, deep skillet. Cook over medium heat until evenly brown. Drain, crumble and set aside.
Melt the cream cheese. Stir in the bacon grease, stirring well. Gradually decrease the bacon grease to just over half, stirring occasionally. Cook and stir about 20 minutes, until smooth and well blended. Remove bacon from skillet and return to pan.
Beat whipping cream until stiff. Stir in chocolate chips and orange juice until well mixed. Pour into baking dish or sheet, leaving a 3-inch gap for steam pan. Baste all sides with glaze of orange peel or peanut oil, if desired.
Bake at 400 degrees F (200 degrees C) for about 45 minutes. Meanwhile, spread remaining 2 tablespoons bacon grease over tray. Bake an additional 25 minutes to halfway through and allow to cool completely.