That’s right. Bacon. Chocolate. A merging of two holy substances brought to earth by god-kings of culinary alchemical magnificence.
Well, kind of.
A week or so ago, my sister-in-law, Rebecca, brought Alisa and me a slim box of what could only be described as conceptual genius. “Applewood smoked bacon, Alder wood smoked salt, deep milk chocolate, 41% cacao” is what the packaging promised. A crispy strip of delicious bacon laying beside a square of alluring chocolate is what it enticed us with. This was a moment ripe with promise.
As we slid the contents out of the box, contained in its sheath of chrome, I admit I was a bit disappointed. I had anticipated thick cuts of crispy bacon dipped in chocolate, presenting us a mad symphony of breakfast and dessert (dekfast? breakert?). However, I would not be kept from this amalgam, described in the most holy, and yet unholy, gastronimicons.
Snapping the bar into more polite proportions, we all eagerly bit into our first fragments of the Chocolate Bacon Promised Land.
The milk chocolate was pretty standard stuff, but the sensation of sweet softening chocolate was punctuated with spots of salty bacon pieces. The chocolate was the primary flavor, with the bacon acting as an accent.
The group was split on the experience. Alisa was weirded out, but Rebecca and I enjoyed it. However, I think there are two ways in which it fell short of being the genius creation we all hoped it would be. There are two ways in which the Vosges Haut Chocolat’s Mo’s Bacon Bar could be made perfect:
1) More bacon.
2) Dark chocolate.
The miscalculation of ingredient proportions is understandable, particularly by a chocolate maker. They forgot the one fundamental rule when making a salty sweet chocolate confectione: coat with the chocolate and always use more salty than sweet. Reese’s Peanut Butter Cups are good example of this, as well as chocolate-covered pretzels. However, I wonder if bacon being meat had anything to do with this configuration.
As for the chocolate, I am a dark chocolate lover. There’s something so much more satisfying about its taste (at least for me). I think the contrast would’ve been better, particularly given the complex flavor of a good cut of bacon.
So, a dream has been realized and found wanting (though still delicious). But this also creates an opportunity for improvement, and new bacon vistas to gaze out upon. I stand ready and willing to do my part.
::pats stomach full of bacon from brunch::