Bacon Chocolate
November 10th, 2007 by timbotronNo joke.
Bacon . . . and Chocolate.
Two great flavors that go together like . . . snakes and planes.
The Vosges Haut Chocolate Bacon Bar.
I recently tried it* - it has small bits of applewood smoked bacon and alderwood smoked salt in it. Imagine smokey and salty (and bacony) with chocolatey. It’s not bad, it’s just unexpected: meat and candy. Imagine eating bacon and then shoving chocolate in there.
[*a birthday present from Blogadilla author and friend Aardvark]
November 15th, 2007 at 5:24 pm
[...] man . . . ROBOTS and DINOSAURS!! Two supercool things in one place (much like bacon and chocolate). On tour now, Bay Area venue is San Jose HP Pavillion, December [...]
January 10th, 2008 at 5:01 pm
Chocolate with fleur de sel is not uncommon these days:
http://whatscookingamerica.net/Appetizers/ToastChocolateSalt.htm
Nor with chile peppers:
http://www.fiery-foods.com/dave/chilechoc.asp
Hungary has a bacon-based dessert, among other oddities:
“The use of pastas for desserts like noodles with cottage-cheese, or “túróscsusza”, egg squares with fried cabbage, or “káposztáskocka” etc. — especially as sweets with sugared nuts, poppy seeds, fruit jellies or jam — is probably peculiar to Hungary.”
…and I was recently introduced to ‘Chudge’ - fudge made with velveeta:
Paula Deen’s Recipe
1/2 pound Velveeta cheese, sliced
1 cup butter
1 teaspoon pure vanilla extract
1 cup chopped nuts, pecans, walnuts
2 (16-ounce) boxes confectioners’ sugar
1/2 cup cocoa powder
Spray lightly the bottom of a 9 by 2-inch square pan with a nonstick spray. In a saucepan over medium heat, melt the cheese and butter together, stirring constantly until smooth. Remove from heat and add the vanilla and nuts. In a large bowl sift together the sugar and cocoa. Pour the cheese mixture into the sugar and cocoa mixture and stir until completely mixed. The candy will be very stiff.
Using your hands, remove candy from bowl and press evenly and firmly into pan. Because of the amount of butter in this recipe, pat the top of the candy with a paper towel to remove the excess oil. Place pan in refrigerator until candy is firm.
To serve candy, cut into squares.
My friend Lee swears it tastes just like fudge. Finally, my family has an old recipe for potato chip cookies which are A-mazing:
From the Iowa State Fair Cookbook.
INGREDIENTS conv. chart U.S. Metric
3/4 cup(s) (1 1/2 sticks) unsalted butter
1 cup(s) (packed) light brown sugar
1 cup(s) granulated sugar
2 large eggs
1 teaspoon(s) vanilla
2 cup(s) all-purpose flour
1/2 teaspoon(s) salt
1 teaspoon(s) baking soda
2 cup(s) (crushed) potato chips
1 cup(s) chocolate chips
DIRECTIONSHeat oven to 350 degrees F. Beat the butter and sugars together, using an electric mixer set on medium-high speed, until light and fluffy. Reduce speed to medium and beat in the eggs and vanilla. Reduce speed to low and mix in the flour, salt, and baking soda. Gently stir in the potato chips and chocolate chips.
Drop the cookie dough by tablespoonfuls, about 2 inches apart, onto ungreased baking sheets. Bake for 14 to 16 minutes. Let cool on baking sheets for 2 minutes. Transfer the cookies to a wire rack to cool completely.
BTW - I found this blog while on the search:
http://bacontarian.com
February 20th, 2008 at 11:38 pm
My sister gave me one of these as a present, and it was AWESOME!!
June 10th, 2008 at 2:13 pm
[...] toffee is a nice blend - far better than other bacon chocolate combinations I’ve tried in the past - a good balance of texture (Brazil nuts and bacon) with mild [...]