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MY
ROUSES
EVERYDAY
maY | JUNE 2016
S
avory and sweet are a classic flavor
combination.
Everyone gets concessions at the movies
(“let’s all go to the lobby ...”). Have you ever
tried eating your chocolate and popcorn at
the same time? I pour my candy right in the
bag. I can taste it as I write this — buttery,
salty popcorn mixed with the sweet, rich
chocolaty taste of the Hershey’s kisses.
I also like pairing something smoky-meaty
with something sweet. I’m not the only one.
In 2007, Chicago’s Vosges Haut-Chocolat
launched Mo’s Bacon Bar (dark milk
chocolate studded with hand-chopped bits
of fruitwood-smoked bacon). It was a big
hit. Since then, bacon has become a staple
on dessert menus around the world and has
reached most homes in America. Search
“bacon desserts” on Pinterest to find every
swine-smoke-salty-sweet treat imaginable.
Maple bacon fudge, maple bacon blondies,
maple bacon cupcakes, dark chocolate
bacon bark, bourbon bacon brittle, even
bacon fried Oreos (bacon-wrapped Oreo
cookies, fried crisp)!
Even if you haven’t had a bacon dessert, you
know this taste. You’ve probably enjoyed it
plenty of times and just never gave it much
thought. Have you ever dipped your bacon
into the syrup that runs off your pancakes?
Or enjoyed a bacon cheeseburger with a
milk shake? Well, there you go.
While pork and chocolate have recently
become “en vogue,” they have a strong
history in Mexico that dates back to the
Mayans.Mexican chocolate is often scented
with different spices such as chiles, anise
seed, allspice and vanilla to add flavor.These
ingredients also serve as a key ingredient in
several Mexican dishes such as mole, which
is a sauce made of dark chocolate and spices.
Makin’ with
bacon
by
Chef Lisa Barbato +
photo by
Romney Caruso
the
Pork
issue