Pork Candy

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.


    'since their copywriter's childhood'..LoL

    meats 'n sweets, that's the treats we loves to eats!

    i should be a copywriter too, no?

    was just reading about dessert chefs in NYC like Sam Mason and Will Goldfarb opening restaurants and apparently they are all obsessed with foie gras. there is a glut of cocoa powder-sprayed foie gras peanut butter terrine and foie gras cupcakes.
    then there's pork belly with miso butterscotch sauce. or eel terrine in chocolate consommé. as the article says, it's not so wacky when compared to cuisines like in the west of India where currys are most often served with a sweet chutney.

    anyway, meats n sweets are the shit to me. especially when the real sweets on the menu are super light and/or astringent or graced with a pinch of salt and don't leave a sugar 'aftershock'. apparently Goldfarb is 'quick to slander sugar' and his actual desserts are rarely more than medium sweet.

    bacon in chocolate though, that, as they say here in Germany, is krass! echt hart!
    what about fried pigs ears in chocolate for an okinawan twist?


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