From the makers of “let’s group some random foods together and see how they taste”
:dubious:
I’ve actually tried it, and it’s wonderful. I’d get it more often, but it’s pretty expensive.
I’ve tried it too.
It’s not as bad as you’d think, and in fact, the real disappointment when it comes to Vosges chocolate is (strangely enough) the chocolate itself. It’s waaay waxier than any chocolate ought to be when it’s sold at a premium price, IMO.
Someone made bacon chocolate chip cookies on one of those trendy cooking shows awhile back (Top Chef, maybe?) and my eyes almost rolled out of my head. It’s just weird for weird’s sake. You could not convince me that this is anything more than a novelty.
(Not that there’s necessarily anything wrong with novelties . . . I have a bottle of Dave’s Insanity Sauce in my pantry :D)
Some of us sampled the Vosges flavor at work. While many were dubious, some of us braver “hey, it won’t kill me” types dove in and were pleasantly surprised. Not that bacony, more smoky and salty with sweet which is always a good combo.
I had some chocolate-covered bacon yesterday and half of us thought it was ok, I thought it was brilliant, and one other thought it was edible but not a treat.
I love salted caramel, so I get the salty/sweet/smoky thing, but I thought the Vosges bacon bar was just icky. It might have been better if they’d used dark chocolate instead of milk.
I had chocolate-covered bacon last month. I had to back slowly away lest I open a vein and start shoving it in.
It doesn’t sound too good to me but either did the idea of chocolate covered pretzels at first and I like them now. I’m still trying to imagine the taste.
Speaking of bacon, does anyone know if bacon is usually used in Manhattan clam chowder? Every recipe that I’ve seen calls for it but I’ve never noticed a bacon flavor to the soup before this.
Mmmmm… Bacon chocolate…with bacon salt!
What?
I’ve had it. Dark chocolate and thick sliced hickory smoked bacon. I’m pretty sure they also stirred in a half cup of awesome. I loved it. They did go a little heavy on the chocolate on a couple of the pieces though. My experiences sharing it at work were: Of four people that would actually try it Two loved it. One thought it was OK, and one thought it was “Good, but too weird to eat on a regular basis”.
Actually, I tried the bacon bar and found it just ok. I do like Vosges red fire bar, but the waxy, they definately has it.
After trying and even gifting Vosges, I’m unimpressed for the long term. If you’re buying chocolate(s) in Chicago, the best place so far is [http://www.canadylechocolatierchicago.com/](This Guy). Premium chocolate, excellent prices. Very hard to beat.
That is just so wrong! What’s next, duck with orange?
I concur. I like it, and I’m not part of the bacon fetish that the rest of the US seems to be in to.
FTR, It’s $6.50 at a place near my house, and I think a bit cheaper at the chocolate shop two neighborhoods over.
This isn’t exactly a zombie thread. My wife bought a bar of Mo’s for me yesterday and I thought it was quite good. Salty-sweet…yummmm.
How many of these chocolate covered bacon things existed before Homer Simpson asked God for a tasty new treat? I can’t remember the episode, but it sounded like pure heaven when he said it.