I love dark chocolate. I also love bacon It’s more fat than meat and has a flavor that is hard to copy. When I discovered that someone had put the two best foods in the world into one product, I just had to try it. My first taste of bacon chocolate came at ApolloCon 2008, where I was coordinating the charity auction. I was in the hospitality suite and Valerie Villareal had a plate with leftovers from achocolate tasting which she had hosted. She said she had various things, chocolate with lavender, chocolate with cacao nibs–and chocolate with bacon.
My ears perked up. The idea sounded so wrong and so right at the same time. I asked if I could have a bit and she gave me about a quarter ounce. It was wonderful. I knew I had to have more.
Flash forward to 2010. The ApolloCon conference committee was holding it’s final meeting for the 2010 conference at Central Market. My husband, Jonathan, is also on the committee, so we drove in together. On the way, I mention to him that I wondered if Central market carried bacon chocolate bars.
The meeting ended at 3:30 and our dinner invitation for Buca di Beppo was at 5:00, so Jonathan and I decided to hang out at Central Market. He excused himself to go downstairs and purchase water, but came back with a bacon chocolate bar. It was a Mo’s Dark Bacon Bar by Vosges.
I put it into my portfolio for later. And thought about what would be a good beverage to have while consuming it. It would have to be something that would complement the chocolate, not detract from it. The number one answer? A vanilla milkshake from Ritter’s Frozen Custard.
Once my children were safely at school, I ventured to Ritter’s to get the shake. When I arrived, I saw that one of the daily flavors was red raspberry. I like raspberries and chocolate–my favorite Godiva is a raspberry truffle–so I got a large raspberry shake as well as a large vanilla shake. Although it was tempting, I didn’t even put the straws in till I got home. I wanted the full experience.
Back at home, I went to my office, which is really a closet with fluorescent lighting and a table. I put everything down and got out the chocolate bar. According to the box, it’s 3oz. The bar itself is scored into eight pieces. I broke off two, separated them and took a bite. The flavors were better than I remembered. I had forgotten how salty it was–it turns out the salt flavor comes from alderwood-smoked salt. But it is so *right* to have the bacon be the sweet note in the dark chocolate. I’m more a gourmand than gourmet so I don’t know if it’s the applewood smoke on the bacon or the cure, but the crispy little bits were better to me than any fruit or nut or other inclusion I’ve ever had in a chocolate bar.
The chocolate itself is your basic 62% cacao and definitely good quality dark chocolate. The bacon tasted fresh, not like the “bacon pieces” you get at the grocery store in the salad department that taste preserved. And the salt was, as I said, salty. It turns out the sour of the raspberry was wrong, but the vanilla was *so* right. Water wasn’t bad when the vanilla ran out.
Savored, the bar lasted two days. But I could see devouring one at a sitting. This is a wonderful combination. Bacon and dark chocolate really do taste great together.