Vosges bacon bar -- not ready for prime time
I stopped into my local gourmet chocolate pusher and was excited to find them sampling the much-discussed Vosges bar with bacon. Apparently despite the fact that Vosges has designated it as released, they're still testing it, so vendors are getting samples but none to sell.
The verdict: meh. It's a 41 percent milk chocolate base (the same as the Barcelona bar), and I found it too sweet. But worse, I didn't think it was particularly bacony: I could taste some salt and some smoke, but nothing that said "bacon" to my tastebuds. If I hadn't known it was there, I wouldn't have guessed. It was, in fact, similar to the Barcelona bar, but not as good. I hope they go back the drawing board with it.
Ruth Lafler
Jun 11, 2007 02:03PM
Thanks for the report...I was already looking for this bar at my local retailer, who didn't have it yet.
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Thanks for the info. In my little fantasy the chocolate would be very dark and the bacon plentiful and crisp. I might just have to make some myself.
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lol, that's how I imagine it.
I still want to try the it, now I have to find a chocolate pusher in LA who's sampling this. !@#$% what a pain.
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While I prefer dark chocolate, I think the milk chocolate is a better foil for the bacon. Bacon needs some dairy to cut it. In Arizona I had a dessert served with vanilla ice cream and bacon brittle. The bacon brittle by itself was awful but very tasty when you ate it with the ice cream.
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