OK, so I haven't exactly been Riffing up a storm here the last few months, but that's because I've been, well, if not busy, at least distracted. But, while enjoying a Valentine's Day lunch with Mrs. Riff at Bergdorf Goodman, something caught my attention: Mo's Bacon Bar from Vosges Haut Chocolat. That's right -- a chocolate bar using 45% cacao, crumbly bits of applewood smoked bacon and sprinkled with just the right amount of alderwood smoked salt.The back of the $8 candy bar's box reads like Padma-worthy food porn: "From there it was just a matter of time .. and what began as a love of salt and sweet quickly unraveled into an obsession. No longer could I wait to unveil the royal coupling in solid bar form ... ." Well, you get the picture.
We bought the bar on Saturday but I didn't get a chance to snap into it last night -- and it was fantastic. The bacon flavor takes a back seat to the chocolate and the salt seems to draw the two major flavors together.
My only question is why did it take so long for someone to meld those flavors together?
Imagine how different the candy world would be if dairy farmer Harry Reese had looked at a couple of those pigs on his farm and said "to heck with the peanut butter, I'm putting some of THAT in my chocolate!"
Reese's Bacon Butter Cups?
A guy can dream.
