In my foolish younger adult days, I once decided to make a BLT sandwich. I opted to use eight strips of bacon. It was delicious, but, in hindsight, probably not the healthiest decision I've ever made. Like many, I have a hard time resisting the power of bacon. As a Cooks Illustrated article once stated, "Bad bacon is something of an oxymoron".
Recently, a chocolate manufacturer (Vosges) announced they had merged bacon with chocolate. Even more recently, I acquired one of these "Vosges Mo's Bacon Bars", and decided to try this unholy union for myself. Word on the street is that it's so popular in the UK, it's constantly sold out in shops. However, I generally do not view the Brits as culinary authorities with the final say, so I cleared a Thursday night on my calendar and prepared myself for this:
(no quail eggs were harmed in the making of this picture)
The instructions on the bar wrapper state:
"Notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate."
I did none of their silly preparation suggestions, and went straight for the main event.
It tastes, well, almost exactly as I expected. You could approximate the experience by grabbing a good piece of bacon, a Hersheys Bar (or something of slightly higher quality) and shoving them simultaneously into your mouth. Chew slowly. Your taste buds are hit with savory bacon wrapped in a milk chocolate base.
It's good. How could it not be? But, honestly, it's overkill at both ends. The bacon is overpowering, and unfortunately, the milk chocolate is overpoweringly sweet. They probably would get better results with a slightly less sweet dark chocolate. Yet, the milk chocolate version is the only one currently offered, so maybe I'm completely wrong on this. Perhaps I need to think bigger, and consider covering my next piece with a healthy dollop of clotted cream, or hollandaise sauce.