We coughed up $6.50 for a bar of Vosges' new bacon and chocolate bar, mainly out of a perverse sense of curiousity. But. Wow. It was SO GOOD. No, really. The bacon really is crispy and fresh-tasting, little bits of salt scattered in, and...dark chocolate substrate. I would NEVER have thought it. NEVER. That's why those people are artists. Anyone can put chocolate with coffee, mint, toffee, or orange, but it takes true vision to add bacon. And mad chocolatier skills to actually pull it off. Not available at my local Vosges supplier is the d'oliva bar, white chocolate with kalamata olives. Time was (day before yesterday) I would have just said 'yick!' to that, but now...I'm a believer. I'd try it, and I bet I'd love it.
I used to say I wanted to be the Henry Rollins of linguistics-- well, that didn't happen, exactly, but if I could be the Vosges of paper jewelry, I'd be a happy, happy gal.
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3 comments:
well it sounds beyond weird....
but
I do like salt/chocolate together...so maybe....
Oh my. I have at times briefly wondered about that combo, but quickly dismissed it as being a silly idea and probably rather horrible. But now it exists? And works? Hmm, I guess I can't find it here in Finland though, damn. ;)
bivver is what you do with your bottom lip when you're getting ready to cry... but in newfoundland it's also used to refer to shivering with cold. there is a newfoundland dictionary because there are so many archaic words still in use here.
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