Vosges Mo’s Bacon Bar

Posted by in Chocolate Reviews on January 18 2011 | Leave A Comment

It seems like a long time since Dom posted Chocablog’s first Bacon/Chocolate hybrid review, and I was terribly excited when those lovely people from HF Chocolates gave this to me last year. Vosges is the brainchild of Katrina Markoff and has excellent green and ethical credentials, including powering the Chicago based factory entirely with renewable energy. Katrina herself trained at Cordon Bleu in Paris and founded Vosges after working in numerous countries.

One thing that makes Vosges stand out is their choice and combination of ingredients used in their bars and individual chocolates, and this bar is kind of par for the course. It’s made up of a 45% cacao ‘deep’ milk chocolate which has been blended with a little white pepper and juniper, then mixed with uncured bacon. It doesn’t smell particularly strongly of bacon, but on my tongue it was a completely different story. The salt and bacon flavours leap out over the chocolate with the meaty tang of the bacon at the fore, but as the bacon mellows the chocolate melts, releasing a little extra hit of salt to combine with its rich milky flavours. It’s certainly an unusual sensation to eat meat and chocolate, but if you know Vosges you’ll know that exotic and unusual are two of Katrina’s favourite words.

Did I like it? Yes, actually I did. Those little pieces of dried bacon at the end were quite good fun to chew on, and the novelty element was outweighed by the quality of the product. Would I pay over £5 for the pleasure? I’m not sure about that, but I’m sure we all know at least one person who thinks bacon is the best thing ever, and this would certainly make a great present for such a friend.

Maybe it’s the fact the two are so incongruous, but I’m more interested in some of the more delicate exotica being made by Ms Markoff, and hope to taste more of her work soon.

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Comments On This Post

  1. Jess

    The Vosges blood orange caramel bar is by far the yummiest chocolate + caramel combination I’ve ever had. The caramel has an amazing citrusy pop to it that’s not too sweet and still manages to retain its caramelosity, and it pairs beautifully with the dark chocolate. Nom.

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