Chocolate. Oh yes. Bacon. Oh yes. Bacon chocolate? Oh no.
Yes, of course someone had to make that probably-foul leap. What is the food world coming to? First the Poorhouse's once-vegetarianly inclined nearest and dearest start to eat guinea pigs with faces on, and now some twonk is breaking with the tradition of serving unhealthy but yummy evil in seperate courses by shoving bacon into chocolate.
Here's Mo's Bacon Bar.
You can only buy it in one UK shop, Selfridges, and you can't buy it quite now as it sold out within 48 hours of launch, but stocks no doubt will be replenished should you need it. Best save up though, it's £5.99 for 3 ounces. Substantially more expensive than the not-quite-so-revolting-sounding but still rough "Chilli Chocolate" the Poorhouse once saw in the local Home Bargains.
Says a fancy foodie working at Selfridges: it's "a real explosion of flavours". Maybe, Ewan, but not all explosions are good, are they? Just ask the anti-terrorist squad.
We can blame a company called Vosges Haut-Chocolat for this, and many other boke-creatingly poor creations - chocolate with lumps of mushrooms in anyone? Curse them for involving the word "enchanted" in the product title, conflicting the Poorhouse's lust for the more mind-bending things our Lord God Creator thought to bestow on us with his distaste for people deliberating ruining otherwise beautously edible things (yes, this from the Poorhouse whose raison d etre is essentially the thrill of the chase pursuing battered cheese).
Comments
haha!
Only just read this. Chocolate bacon would no doubt be a damn sight tastier than Guinea Pig! In fact had the aforementioned Guinea been dipped in chocolate it may have been a tad less traumatic for me to chow down on him!
Do I sense some remorse!?
Do I sense some remorse!? What happened to the bold eat-the-ark mission!? Ah well, maybe the residual guilt hits even the most relapsed meat-eaters. I still would probably have to turn down anything with a face, feet and genitals on, even if chocolate coated. Well, for eating purposes only, let's not restrict myself too far.
It's an honour to know you still flick through these pages even from distant lands. I shall squeal with delight upon seeing an international log-hit. It might even encourage me to update now and then!
Bacon-flavoured Chocolate?
There's a much cheaper way to do it, and I've ALMOST mastered the technique! 10 Melt Chocolate, 2) add BaconSalt, 3) refrigerate!
I'm not quite there yet, as I haven't quite mastered the "melting" technique, but results still pretty good so far. "Mark 1" posted on my blog at http://crazy4flavour.blogspot.com/ and hoping to post a "less crunchy" version in a day or two.
What can be wrong with combining two of the world's most wondrous tastes in one bar???
Loving your technique. I had
Loving your technique. I had never even heard of the wonderous bacon-salt product on your site - sounds like a mess-free, vegetarian-friendly way of consuming one of the best tastes around. I'm certainly a fan of the "bin-lid" sandwich.
Still remain highly unconvinced that mixing it with chocolate is the best option mind. For some people, probably falling asleep and walking on a tightrope are their 2 favourite things (well...maybe....?) but they should nonetheless remain uncombined.
Still, it's not like I've tried it, so maybe my mind is just obscuring an independent view of this product. And if it was cheap, it would certainly have more of a chance with me. Looking forward to seeing an update on the product on your site. See if you can get some reader reviews in to convince me??
Independent Review
Well BaconSalt was reviewed this evening (27th January) on UKTV's "Market Kitchen" program as part of a Top 5 Flavouring Salts feature. I don't have the right TV Package so I'm hoping the review was favourable (I've been promised a DVD of the program and when it arrives I'll post it on You-Tube and put a link here)
But look at the more "conventional" uses on the Blog. Our Christmas Turkey was really tasty and tender with the BaconSalt Brining!
Bacon-Chocolate MKII
Posted the "latest version" on my blog site this morning. It really is good! I used one rounded teaspoon of BaconSalt for every 100 gm of chocolate, and Amanda showed me how to melt the choc instead of burning it! (If anyone doesn't know, check my blog for the detail). Then the resulting melted choc-and-baconsalt is poured into a shallow flat dish with greaseproof paper on the base and left to cool in the fridge. While you are waiting, you can use your finger to clean out the bowl!!
The result tastes like creamy milk chocolate at first, and then the hint of bacon starts coming through as the choc dissolves, finally the lingering aftertaste of BACON. It's great!
Forget "Mo's Bacon Bar" at £5.99! With a 100gm bar of ASDA chocolate (24p) and one teaspoon of BaconSalt (10p) you can have more Bacon Chocolate than "Mo" sells. I'm looking into ways of going into production and maybe supply to Selfridges!
Hey, thanks for the update,
Hey, thanks for the update, I checked it out at http://crazy4flavour.blogspot.com/2009/02/bacon-chocolate-improved-method.html .
Every part of your description sounds delicious separately but still it must be strange to have the super-tasty chocolate change into also delicious bacon in one's mouth. Mind you, you've whet my appetite enough. I might just have to get some in and stop letting my brain tell me it's a bad idea :-). I'm pretty miserly some would say, but 34p for such a brand new experience surely isn't so bad.
The only trouble might be the manufacture. I am not good at cooking, not at all. Boiling water might be an issue...but I guess if I really concentrate on not throwing it all over myself it might work out!
You should definitely get it marketed, with that markup you'd be a millionaire in no time!
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