Ethical Eating

I'm Eating What?!

An innocuous looking chocolate bar wrapped in silver foil and a paper Whole Foods bag sat on the table in front of me with a note reading "Try this for the food blog and don't open the bag until you've tasted the chocolate." I was confused as to how this would qualify for this blog, but it's hard to complain about eating chocolate for a living.

I unwrapped the foil to reveal a large milk chocolate bar with "Vosges" printed on each square. Breaking off a square, I lifted it to my nose and inhaled deeply. It certainly smelled like chocolate, but there's a hint of something else... something salty. Upon further inspection of the broken edge of the square, I noticed several small pink and red flakes sticking out. Before I thought myself out of eating it, I tossed about half of the square into my mouth.

The chocolate tasted sweeter than I'd anticipated, but before I could truly react to that another taste flooded my taste buds. Salty. Fatty. Bacon. As the chocolate melted, the mixture of the sweet milk chocolate and the smoked bacon danced back and forth, fighting for space on my palate, and it became abundantly clear that this was not bacon flavored chocolate, but chocolate with bits and flakes of bacon mixed in.

Once the chocolate completely dissolved, I was left with a gritty feeling in my mouth and pieces of bacon, most are smaller than what you'd put on a salad, resting on my tongue. The smoky, salty flavor of the bacon lingers much longer than the chocolate, and it's easy to fall into a vicious cycle of breaking off another small square to get that original flavor back.

Mo's Bacon Bar, made by Vosges Haut Chocolat can be found at most Whole Foods Stores for about $7.

KEEP NEW TIMES BROWARD-PALM BEACH FREE... Since we started New Times Broward-Palm Beach, it has been defined as the free, independent voice of South Florida, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Brett Gillin