Just two days ago, I caught Skatje snacking on bacon, and also there on the counter was a bar of chocolate…and I joked to her that she ought to whip up some chocolated-dipped bacon. Who knew that bacon-flavored chocolate actually exists?
I’m afraid it doesn’t sound too tasty to me, and I mentioned it in a “eww, gross” sort of way … maybe some chocolatier somewhere needs to tap into my prescient talents, because I sure wasn’t going to actually try that stuff.
I love the flavor combination of chocolate and salt, so this might just taste good to me. I’m definitely more of a dark chocolate fan, though, and this bar is made with milk chocolate, so I’m not quite sure about it. One way to find out, I guess!
Wow am I conflicted. I definitely get the “Eww” factor on the other hand there is a sort of horrid fascination that makes me want to try it.
All in all very strange. I do wonder what other bizarre flavor combinations Vosges has?
Why the heck not. They put honey on bacon don’t they? What’s the freakin difference people!
Theo Chocolate, http://www.theochocolate.com/ , at their factory has some chocolate dipped bacon. It was one of those things that tasted interesting, but I don’t know if I need it again. The chocolate covered thyme was tasty. I highly recommend these guys. (We use their cocoa husks in our garden as mulch.)
Didn’t Homer Simpson create a Bacon and Fudge combination?
Are you using your blog to solicit free samples of chocolate? Because if this was so, it would be wrong.
OK do I win prizes for the 500,000th comment?
This is just the kind of post that’ll take us to the magic 500,000 mark.
Was that stripey bacon or back bacon? I’ve heard of chocolate covered frogs before. Crunchy, if I’m not mistaken.
As the most horrifying combination I have tried, nothing so far compares to a Hershey’s Kiss with an almond inside dipped in Bacon Ranch salad dressing. It was unlike anything I have ever tried before, and it was the only time that food made me cry.
Of course, the only thing that would make it better would be to take the chocolate bacon, dip it in some batter, and deep-fry it.
Who needs a frame when you can have slothful, godless, chocolate bacon!
I checked at the HalfBakery, and strangely no one proposed chocolate-coated bacon yet:
http://www.halfbakery.com/category/Food_3a_20Chocolate_3a_20Coating
Someone did invent “Chocolate-coated Everything”, a superset.
It is said to encompass:
-chocolate coated toothbrushes
-chocolate coated alarm clocks
-chocolate coated chocolate
-chocolate coated starships
-chocolate coated CD players.
-chocolate-coated korean bidets, too
And the classic:
– chocolate-coated manhole cover
I’ve melted fine dark chocolate over hot bacon. Mm-mm. (Never had any of the commercial variants, however.
What about bacon toffee?
http://www.offthebone.net/?p=169
I often have chocolate covered teeth and brush after every meal. Is the CD player chocolate covered or does it just play chocolate covered discs?
Thanks to a coworker, I sampled the bacon-flavored chocolate just last month. It tasted like someone had taken milk chocolate and sprinkled some salted cinders into it. Of course, I don’t actually like bacon all that much, so take that for what it’s worth.
In response to _Arthur’s comment, do we need to create a rule for chocolate (similar to Rule 34 for porn)? If you can think of chocolate-covered or chocolate-flavored X, it exists?
Weirdest chocolate thing I ate – chocolate covered mushrooms (but no, not that kind). Best chocolate, probably the Earl Grey truffles from the coffeeshop up the road from me.
So, now we have a benchmark for just how tough PZ is – God® Himself doesn’t scare him, but chocolate-dipped bacon does?…
(Yeah, yeah, I know “but chocolate-dipped bacon EXISTS!”…)
Personally, I think if the bacon is not excessively crispy, a good extra-dark chocolate would probably complement the flavor pretty nicely. For bacon that is cooked to dried up semi-blackened slabs (the way many people seem to unfortunately like them), a sweeter milk chocolate might be good.
Hey, I didn’t think garlic fudge would be edible either, but it wasn’t too bad…
It just might work… the tough part would be getting the bacon cooked enough to have decent structural integrity without making it taste burnt.
Salty and chocolatey do go together incredibly well, though. I was introduced to the bizarre chocolate covered Ruffles (plain; I imagine the cheddar or onion would be pretty gross) and they’re the perfect mix of crunchy, salty, and chocolatey.
I would so try it. And I would probably like it.
I’ve said it before and I’ll say it again: You can do anything with food.
And I have to say, I am not grossed at and think I may track some down to give it a taste.
I’ve never tried the bacon chocolate bar but i’ve had other chocolate from this company and it is damn good… however it is damn expensive. Las time I checked it runs $6-7 for a 3.5 oz bar.
It could be jowl bacon.
Talisker single malt 18 year old whisky tastes like smoky bacon and marmalade. Highland Park single malt 12 year old whisky tastes like chocolate milkshake and oranges.
I have discovered that vatting 1 part Talisker to 1 part Highland Park tastes like bacon flavoured chocolate milkshake. The oranges fade away a lot.
The only problem is that bacon flavoured chocolate milkshake whisky is inferior to both single malts. It was a waste of good whisky.
The bacon/chocolate combination is grossly overrated. Frankly, I think nothing beats raw bacon dipped in mayonnaise. It is said to cure severe hangovers, even of the Pomeranian variety.
Chocolate covered bacon might not be your thing, PZ, but howzabout chocolate covered SQUID??
http://greggman.com/edit/editheadlines/2003-05-18.htm
Sorry, I meant bacon flavored chocolate. How silly of me.
A restaurant in England voted “the best in the world” uses science to create unusual combinations of food.
“A typical menu might start with a pallet cleansing liquid nitrogen drink, Snail Porridge then a Sardine on toast sorbet, followed by Salmon poached with liquorice, then White chocolate and caviar with a dessert of Smoked Bacon and Egg Ice cream. To round it all off there are Oak and Tobacco chocolates.”
The Molecular Gastronomer to the best restaurant in the World
A project for a hungry science student to do “research” maybe?
Does anyone else remember that episode of the Simpsons where Homer prayed to God for a new snack, and was rewarded with a bacon truck crashing into a tanker of hot fudge?
“A typical menu might start with a pallet cleansing liquid nitrogen drink” I guess once your taste buds have been cryogenically extirpated it really doesn’t matter much what is on the menu.
my mom once made bacon that she covered with cinnamon sugar. It was alright.
But…BACON CANNOT BE IMPROVED ON. It is perfect the way it is. When you put bacon on a sandwich or pizza or whatever you might make the sandwich better, but you’ve made the bacon worse.
The pig probably has a different opinion.
blf,
If the pig disagrees, it hasn’t tasted bacon. And I am absoloutly sure that it would have no compuctions over the cannibalism. If I had it on good authority that fried people tasted so good….
Hey Autumn, If I remember right didn’t cannibals used to call human flesh “long pig”? Just Sayin’
Cheers,
Ray
And the classic:
– chocolate-coated manhole cover
Can somebody explain this to me? I remember the Niven short story, of course, but I didn’t get it then, and I assumed it was an in-joke referencing something else.
But the only hits on Google are references to Niven’s story. What’s the deal, here? What am I missing?
Cool. I’m hoping for another installment of Steve, Don’t eat it!
FWIW, I know I was very surprised at how good a peanut butter (crunchy of course) and bacon sandwich is. But on the flip side, do NOT try mayonnaise and sugar (gimme a break, I was like 6 at the time).
Bacon and maple syrup are a winning combination. The sweet/salt thing is goooood. Chocolate might be too bitter to go with bacon, though.
You’d be surprised how good dark chocolate goes with many things. Add a little cocoa (not the chocolate milk kind, the real stuff) to the rub you put on a steak next time you grill out (for that matter try a little freshly ground cinnamon… I’m serious). Add it to chili as well. It adds a great richness.
I can see dark chocolate with bacon being interesting and tasty. Not something I’d eat all the time but I’d sure as hell try it.
“I don’t know what it was but bacon made it taste good.”
Pork and Whiskey
Duncan was singing the praises of baconized chocolate (or is it chocolatized bacon?) just the other day.
Don’t youse-all know that mixing bacon and MILK chocolate is mixing meat and milk (and therefore not kosher), and is streng verboten by Y*H*V (Deuteronomy – ‘thou shalt not seethe a calf in its mother’s milk’))?
So, I’ve actually made chocolate bacon before, but it wasn’t dipped. I made it this way:
1) Fry some bacon in a pan
2) When it is close to being done, put about 5 chocolate chips on each piece of bacon that you are frying
The chocolate will melt and create a greasy-chocolaty concoction in the bottom of the pan that I haven’t had the guts to eat. However, the bacon ends up with a coating of chocolate with most of the sweetness burned away. Assuming you had good quality bacon, you’ll get a nice salty, bittery chocolate flavor with some hints of the sweetness of the chocolate before it.
The bacon still ends up crispy, it is just chocolaty. Though, the pan sucks to clean up, be sure to do this in a non stick pan :-)
Also, keep the remains away from dogs, they love it!
WuffenCuckoo- if you’re eating bacon at all, then by definition you’re not concerned with kosher.
autumn, there’s a human-flavored tofu product somewhere out there. You might want to track it down.
Around 1990 I’ve tried chocolate-flavoured crisps, or potato chips as some call them…They were limited edition, and didn’t lsat long
If you want to try something weird, try a fried Kit Kat. There’s actually a restaurant in Montreal (not sure if it’s Montreal, but I know it’s somewhere in Quebec) that will do that. Apprently, it is one of their most popular deserts.
I know that my mum used to save left over bacon fat to make cookies (apparently this was quite common, I haven’t seen anyone do it lately), and the resulting sugar cookies are phenomenal. If I make it myself (basically, just substite the saved bacon lard), people beg for the recipe, as no one can figure out what makes them so good. The problem is cooking enough bacon throughout the year at home to save for Christmas cookies.
Pork fat is the secret ingredient in my Danish grandma’s highly prized sugar cookie recipe.
When I told our 9 y.o. son about this, he said, “Bacon and chocolate – my two favorite things!” and his eyes rolled up in his head in glorious anticipation. Now I have to find one for his Christmas stocking.
There’s Jon Stewart’s favorite:
Jimmy Dean®
Pancakes and Sausage on a Stick, Chocolate Chip flavored
I bought some for the mah jong group to sample and we decided it was ok but not worth the price they were asking.
Salt and chocolate is a killer combination. My favorite piece of candy in the world is Fran’s Grey Sea Salt caramels. Fresh caramles dipped in dark chocolate with grey salt sprinkled on top. Yum.
I make a single malt truffle that is very popular with my friends. I used Scharffenber dark 70% chocolate and Laphroig. Though I guess if you’re a milk chocolate person it would also be good with that and a milder chocolate.
MKK
Ricky Robichau: Indeed, especially in the US, where all kinds of crazy foods have been invented.
Paul Lurquin: RAW bacon? eeeeeeeeep.
aiabx: The famous Quebecois sugar shacks sell bacon and maple syrup all the time. Is that where you got the idea?
WuffenCuckoo: The bacon is made from pork anyway.