Chocolate bacon bars are so 2008. And barbecue sauce-flavored truffles? Those are so two weeks ago. Meet the newest candy to hit the shelves: Xocolatl de David's Chicharrón Chocolate Bar. Portland, OR-based chocolatier David Briggs has taken his 68 percent Bolivian cacao chocolate and studded it with pieces of fried pork rinds, or chicharrones, for a cheese-puff-like crunch and a slightly porky smokiness. The bars were made in a limited quantity in anticipation of Cochon 555; only 60 bars were sold at San Francisco chocolate shop Fog City News. Fellow Sugar staffer Sabs was lucky enough to nab one. I tried a bite and thought it was a wonderful idea, but I found myself wanting more chicharrón. How appealing does the combination sound to you?
There's no doubt about it, I really dig on bacon. I also really enjoy chocolate. Recently I had the opportunity to try Vosges Mo's Bacon Bar, which is a deep milk chocolate bar with tiny crumbles of applewood smoked bacon and Alder wood smoked salt. As a bar, it was interesting, I wasn't sure I needed to have it again — believe it or not, bacon is not my favorite flavor, it's up there, but it's not my favorite — but I definitely thought it was intriguing and worth trying. The folks that got to taste it were split in half, some thought it was "just wrong," while others thought it was heavenly.
Not happy with just a chocolate-bacon bar, the folks at Vosges have recently released the Flying Chocolate Pig ($12). The pig-shaped chocolate confection — which was originally created for their friend's wedding — is filled with applewood smoked bacon, Alder wood smoked salt and lots of deep milk chocolate. It would make a great gift for any bacon or chocolate lover in your life.