Chai Chocolate
Apr 22, 2008 general food, groceries
Adding to the list of weird chocolate bars that maybe shouldn’t taste good but become increasingly addictive I bring you Dagoba Chai.
Made of milk chocolate, crystallized ginger, and spices; sure you can hardly taste the chai because of the ginger; sure it has a slightly floral taste that borders on soapy; sure it’s texture is a little off with an almost chalky quality due I guess to the milk powder in the ingredient list; but still I can’t help but love this strange tasting chocolate bar which maybe means I should suck on some Dove lollipops or something.
Bacon Bar at Whole Foods
Oct 3, 2007 general food, groceries
I spotted the Mo’s Bacon Bar I previously mentioned at Whole Foods the other day. Obviously, I snatched one up immediately.
At $6.99 it comes in a little cardboard box. On the back is a story about the inspiration for it’s creation, along with lengthy instructions on just how it is you are supposed to enjoy it. I can’t help but think this is like a pair of shoes coming with an instruction manual, but hey, whatever floats this woman’s boat. She’s the one that made a candy bar with bacon in it!
As for taste, as I let the bar melt in my mouth according to the explicit instructions I previously found online, the first thing that hit me was the smokiness from the bacon. While that was actually a very pleasant contrast to the buttery sweetness, as the bar melted, at only 41% cacao, the creamy milk chocolate quickly lead way to bacon-bit grit. For me, it was a weird textural contrast. The salt on the other hand really brought out the flavor as salt goes beautifully with chocolate as something like chocolate covered pretzels proves.
For the most part though, while I was eating it, I couldn’t stop thinking that it was missing something. That something was maple syrup, and after eating the bar, and noticing the story on the back of the box, I was surprised she too made the same connection from her child hood. So where is it already?
As it is now, it’s not so great, though it’s interesting. Make it a bacon, salt, maple syrup chocolate bar, however, and you’ve got yourself a hit!
Michael Ruhlman’s response to an email I sent sums it up best, I think:
“i’ve tasted one like it, was only ok, sadly”
Tags: bacon, chocolate, Mos-Bacon-Bar, Whole Foods
From the mountains of Panama and Ethiopia, to the urban-jungles of Portland and Chicago, journalist Michaele Weissman takes us behind the scenes for a look at the world of third-wave specialty coffee. How did we get to Starbucks, and where we go from here?