Chocolate and bacon: a bad combination

Some months back, I posted about Vosges chocolates, some of the most experimental chocolate you can find. The people who make them are fearless. They will throw just about anything into their candies — Banks Beer, rum, champagne, dried violets, powdered tea leaves, even dried-up kalamata olives. They have one chocolate that is so fiery spicy hot that it will make your tongue curl up in your mouth. During that posting, I made a facetious remark, saying that I would support these candy makers until they became too “daring” and “weird” and started putting sausage in their chocolates. Well, my fears came true. Their latest chocolate bar includes applewood smoked bacon as an ingredient. I tried a piece of this in Noe Valley and it just tasted … well, not awful but weird and a little “off.” When the chocolate melted away, odd bits of gristle remained.

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