Friday, 29 June 2007 by Phil Lees
Crisp, buttery, compulsively irresistible bacon and milk chocolate combination has long been a favorite of mine. I started playing with this combination at the tender age of six while eating chocolate chip pancakes drenched in maple syrup. Beside my chocolate-laden cakes laid three strips of fried bacon, just barely touching a sweet pool of maple syrup. Just a bite of the bacon was too salty and yearned for the sweet kiss of chocolate syrup. In retrospect, perhaps this was a turning point, for on that plate something magical happened: the beginnings of a combination so ethereal and delicious that it would haunt my thoughts until I found the medium to express it--chocolate.
Just when I thought that I was the only person thinking about covering crispy bacon in couverture chocolate, pretentious candy purveyors Vosges have apparently been thinking about it since their copywriter's childhood.
What's more is that they're pimping it on their website for US$7 a bar.