Vosges bacon chocolate: the verdict. Finally.
(If you don't know why this find was so thrilling, this post about chocolate from June should help.)
I had considered doing the taste test as a videocast, but as soon as I realized I was spending way too much time deciding what to wear (for my big break!), I figured it would be best just to write the play by play.
I took the chocolate out of the fridge and let it come up to room temperature. And then we began.
Vosges' bars are hermetically sealed, so there's no way to get a sense of the aroma until you split open the foil wrapper.
Here we go.
Inhale. Smoky; a subtle saltiness.
I'd been hoping for cartoon-like rashers poking out through the chocolate. I guess that would have been asking for too much.
Oh wow yes.
It starts out creamy, buttery, velvet smooth, with a definite smokiness. And then a unmistakable baconiness--hints of fat, nut, spice (juniper?) and a slight crunch (that's the smoked salt).
The finish is salty, but not overwhelimg. Kind of like the peanut butter-chocolate combo, but better. Salt and bacon crunch between the teeth.
When you let it melt in your mouth, you're left with tiny nuggets of bacon, which then dissolve like a whisper. Careful sucking and tonguework removes the chocolate to reveal, on close inspection, perfect little lardons.
Milk chocolate (41% cacao) was a good choice for this; dark would have overwhelmed the bacon's smokiness, I think. It's not overly sweet and provides a balanced counterpoint to the more savory tastes.
The Boy reckons this is the best of Vosges' flavors; the others are great, but this is the most carefully considered and well executed yet. And he also says I should make sure to mention that it frickin' ROCKS.