Bacon chocolate?! It sounded almost as strange as the
Chocolate Curry. I am in love with bacon and maple syrup, as well as salted chocolate. I also really enjoyed the bacon and egg ice cream at
The Fat Duck. I simply
had to try this.
I found the exotic candy bar in the Co-op in downtown Davis, California. It comes with a rather hefty price tag of $6.75 for 85g, but it is in the name of research!
The smokey applewood aroma is revealed as the chocolate is unwrapped. Once a chunk melts on the tongue, crunchy pieces of bacon are unclothed from the decadent dark chocolate that surrounds them. This works, but I wanted more. So I had a little experiment myself.
I decided to create some chocolate bacon, instead of bacon chocolate...
I cooked some Applewood smoked bacon (to imitate the aromas from Mo's Dark Bacon Bar, and also because it was one of the cheapest packs in the supermarket!) and drizzled over some Green and Blacks dark chocolate followed by a sprinkle of finger-crushed walnuts.
Tasty? Tremendously! Fat free? Of course! ;-)
P.S. Did I mention the bacon was microwaved? Yes, it actually does work and produce normal bacon that browns and goes crispy, rather surprising! It's a very convenient and healthy way of cooking bacon - I cook it on kitchen towel to absorb the excess fat!
These edible pieces of botanic beauty can provide a spicy hit to many different dishes.
Sprinkled on top of a salad sat next to a baked portobello mushroom stuffed with ricotta, basil, bacon, gruyère and walnuts...
Or liven up a warm soup on a cold day... (I always add some extras such as gorgonzola, spinach, walnuts and sweetcorn for a bit of variety and a bit of bite!)
Sometimes I just crave that short burst of spiciness so munch on them as they are!
Bacon chocolate?! It sounded almost as strange as the Chocolate Curry. I am in love with bacon and maple syrup, as well as salted chocolate. I also really enjoyed the bacon and egg ice cream at The Fat Duck. I simply had to try this.
I found the exotic candy bar in the Co-op in downtown Davis, California. It comes with a rather hefty price tag of $6.75 for 85g, but it is in the name of research!
I decided to create some chocolate bacon, instead of bacon chocolate...
I cooked some Applewood smoked bacon (to imitate the aromas from Mo's Dark Bacon Bar, and also because it was one of the cheapest packs in the supermarket!) and drizzled over some Green and Blacks dark chocolate followed by a sprinkle of finger-crushed walnuts.
Tasty? Tremendously! Fat free? Of course! ;-)
P.S. Did I mention the bacon was microwaved? Yes, it actually does work and produce normal bacon that browns and goes crispy, rather surprising! It's a very convenient and healthy way of cooking bacon - I cook it on kitchen towel to absorb the excess fat!
Don't be deceived by the Pink Pearl's ordinary-looking skin... slice one open and you will unveil its flirtatious and aromatic pink flesh. Me-aow!
Not only are these apples highly attractive but the exotic pink flesh has a delicious sweet-tart taste and a delectable crunch. They originate from northern California where they were cultivated by the famous plant breeder Albert Etter in 1944. These apples are only around for a short time at the very end of summer and beginning of Fall, so I was lucky to catch one on October 1st at the San Francisco Ferry Market!
The sheer volume and variety of the fresh produce available was overwhelming. There were so many wonderful bright colours shouting out with freshness and deliciousness. We ate so many samples that we managed to keep our palates and appetite happy for the rest of the day (well, until we reached The Cheesecake Factory at 4pm...)!
The Peruvian guy selling the goats cheese dips 
Goats cheese, molasses and brown sugar dip
Carlton Salad at The Cheesecake Factory
