Ummmm…. No.

MosbaconBarLarge.jpg

I don’t care who you are, or what you say. Deep-fried Snickers bars, maybe. But chocolate-covered bacon, sold as a candy bar??? I really don’t think so.

You know what seals the deal in the “no” camp? If there are “directions” on how to eat the candy bar:

  • See… first, there should be a glossy shine to the chocolate bar, this shows a good temper; rather, a tight bond between the cocoa butter and the cocoa mass.
  • Smell… rub your thumb on the chocolate to help release the aromas. Inhale the chocolate and ingredient notes deeply through your nose. Can you feel it?
  • Snap… quality chocolate should always be dry to the touch. Break the bar into two pieces. Hear a crisp, ringing snap, which indicates a well-tempered bar of chocolate.
  • Taste… place the chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds, the chocolate should slowly begin to melt around your tongue. The taste should not be evanescent; it should have a long, lingering finish.
  • Feel… recognize the life in your body as you’Ķ benefit from the anti-oxidants in chocolate, ride the natural high of chillies, boost your immune system with some of the natural ingredients. Each bar brings its own sensations and benefits. Notice how spicy bars don’Äôt hit you until after you have swallowed.

For Heaven’s SAKE! I’m going to eat it, not make love to it…

Purchase at your own risk…

MosbaconBarLarge.jpg

I don’t care who you are, or what you say. Deep-fried Snickers bars, maybe. But chocolate-covered bacon, sold as a candy bar??? I really don’t think so.

You know what seals the deal in the “no” camp? If there are “directions” on how to eat the candy bar:

  • See… first, there should be a glossy shine to the chocolate bar, this shows a good temper; rather, a tight bond between the cocoa butter and the cocoa mass.
  • Smell… rub your thumb on the chocolate to help release the aromas. Inhale the chocolate and ingredient notes deeply through your nose. Can you feel it?
  • Snap… quality chocolate should always be dry to the touch. Break the bar into two pieces. Hear a crisp, ringing snap, which indicates a well-tempered bar of chocolate.
  • Taste… place the chocolate on your tongue and press it to the roof of your mouth. Within thirty seconds, the chocolate should slowly begin to melt around your tongue. The taste should not be evanescent; it should have a long, lingering finish.
  • Feel… recognize the life in your body as you’Ķ benefit from the anti-oxidants in chocolate, ride the natural high of chillies, boost your immune system with some of the natural ingredients. Each bar brings its own sensations and benefits. Notice how spicy bars don’Äôt hit you until after you have swallowed.

For Heaven’s SAKE! I’m going to eat it, not make love to it…

Purchase at your own risk…

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