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Oct. 1st, 2008 12:36 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
oakenguy![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif){kind=small}
resk, this whole post is dedicated to you.On Saturday my chocolate-making is going to go where it's never gone before: for a friend's birthday party, I'm going to be working with bacon.
Yes, bacon + chocolate. YES. Bacon truffles.
I've even done some research, and tried a commercially-sold chocolate bar at Whole Foods that contains bacon. It was pretty good. (Of course, for $7.99 I'd expect a candy bar to contain a never-before-seen personalized Far Side cartoon and cure any three diseases of my choice, so there's that.)
There's just one thing I still haven't decided, though:
[Poll #1270471]
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
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Date: 2008-10-01 04:38 pm (UTC)no subject
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Date: 2008-10-01 04:43 pm (UTC)no subject
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Date: 2008-10-01 04:46 pm (UTC)Which disease did you cure? Can I see the Farside?
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Date: 2008-10-01 04:50 pm (UTC)If I figure out a way to get croissant flakes in there, we've invented the brunch truffle!
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Date: 2008-10-01 05:00 pm (UTC)no subject
Date: 2008-10-01 05:01 pm (UTC)no subject
Date: 2008-10-01 05:03 pm (UTC)no subject
Date: 2008-10-01 05:09 pm (UTC)Naturally, I chose MORE bacon, but before I got to that option, the hard chocolate shell was very appealing. Therefore, my choice is, of course, BOTH! Create a textured, layered outer coating comprised of both bacon and hardened chocolate.
Additionally, I have all of the Far Side books (I even have "There's a Hair In My Dirt!"), so I was very pleasantly surprised to see a random reference to the work of Gary Larson.
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Date: 2008-10-01 05:13 pm (UTC)no subject
Date: 2008-10-01 05:17 pm (UTC)no subject
Date: 2008-10-01 05:20 pm (UTC)no subject
Date: 2008-10-01 05:20 pm (UTC)They will buy your bacony creations.
But man.... that maple bacon one that other person suggested... genius. Definite genius.
Also, I blame you for our Speed Dog addiction. Kthankx.
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Date: 2008-10-01 05:31 pm (UTC)no subject
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Date: 2008-10-01 05:49 pm (UTC)no subject
Date: 2008-10-01 05:52 pm (UTC)no subject
Date: 2008-10-01 05:54 pm (UTC)Actually I liked the answer of maple sugar, maybe a layer of that with a dark chocolate hard shell.
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Date: 2008-10-01 06:21 pm (UTC)no subject
Date: 2008-10-01 06:37 pm (UTC)no subject
Date: 2008-10-01 06:42 pm (UTC)no subject
Date: 2008-10-01 06:52 pm (UTC)no subject
Date: 2008-10-01 06:53 pm (UTC)Also, in passing, I personally dream of it being carmelized bacon in there. Or the bits outside. Oh OH! the yum, it burns.
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Date: 2008-10-01 07:03 pm (UTC)I want to go to Baconfest! *giggle*
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Date: 2008-10-01 07:23 pm (UTC)no subject
Date: 2008-10-01 07:36 pm (UTC)Still, I was trying to think if there was anything that could be added that might make me more likely to consider putting one in my mouth. I think it would have to tone down the sweetness because that's already there so, I think maybe chipotle peppers and cloves might help in there somewhere though perhaps not as a coating. unsweetened cocoa and chile powder for the coating maybe
I'm now sort of wondering what dark chocolate and HP sauce might taste like together. This thought is very worrying.
Also..is this streaky bacon or back bacon?
I'm imagining a choclolate-bacon truffle wrapped in an additional slice of streaky bacon with a toothpick through it
I feel the next hallucination might involve a chocolate-chicken liver truffle served on a slice of water chestnut and then wrapped in bacon so I'm going to stop thinking now.
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Date: 2008-10-01 08:17 pm (UTC)Now bacon up that sausage, boy!
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Date: 2008-10-01 08:18 pm (UTC)no subject
Date: 2008-10-01 08:27 pm (UTC)no subject
Date: 2008-10-01 08:53 pm (UTC)(Also, what'cha doing on Columbus Day?)
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Date: 2008-10-01 08:54 pm (UTC)no subject
Date: 2008-10-01 08:56 pm (UTC)Just like with ANY truffle.
Hmmph.
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Date: 2008-10-01 09:30 pm (UTC)no subject
Date: 2008-10-01 09:50 pm (UTC)For some reason
Date: 2008-10-01 09:56 pm (UTC)no subject
Date: 2008-10-01 11:06 pm (UTC)I also support maple sugar and table my hard chocolate shell vote. Anything that will encase the bacon and keep it crispy inside - because there's nothing weirder than bacon reverting into its original fat state.
Or you can have bacon fondue! With a chocolate and maple syrup dip and bacon bits fountain.
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Date: 2008-10-01 11:12 pm (UTC)I am going to be coming home from NY...why? Should I speed my way back for something important? :)
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Date: 2008-10-01 11:22 pm (UTC)Hungry for odd!! :P
Also, who the heck makes that commercially available thing?
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Date: 2008-10-02 02:42 am (UTC)But I don't know about the bacon + chocolate combination. Last winter, a coworker of mine entered the annual company cookie-baking contest with bacon-covered cookies, and they were, by all reports, truly appalling. (I did not partake myself.) But if anyone can pull this off and join bacon and chocolate into a single delectable treat, my friend, I have faith in YOU.
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Date: 2008-10-02 03:32 am (UTC)no subject
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Date: 2008-10-02 05:25 am (UTC)maple sugar, cinnamon (possibly with the slightest touch of cayenne added), brown sugar