Kill. Cook. Eat!

BBQ Sauce Chocolates

​Michael Mischer has unveiled an unusual new artisan chocolate piece for summer: barbecue, made with sauce from fellow Oaklanders Everett and Jones.

“I love barbecue,” explained Mischer, “and one day I was at the grocery store, looking at sauce, and I got this idea.”

While this might sound like a shocking pairing, it definitely doesn’t jolt the palate. Barbecue sauce forms the smoky, slightly spicy base of a soft caramel filling encased in dark Felchlin chocolate from Switzerland. The combination is downright sensible.

Science, Beauty, and Perfection have met and what do they say? The Perfect Formula for the PERFECT bun for bacon…

Make sure to have all calculations rounded to the nearest significant digit.

The Formula

N = C + {fb(cm) . fb(tc)} + fb(Ts) + fc . ta

N = force in Newtons required to break the cooked bacon.
fb = function of the bacon type.
fc = function of the condiment/filling effect.
Ts = serving temperature.
tc = cooking time.
ta = time or duration of application of condiment/filling.
cm = cooking method.
C = Newtons required to break uncooked bacon.

Alas, the best of both worlds…

Breathe…engage your five senses, close your eyes and inhale deeply. Be in the present moment, notice the color of the chocolate, the glossy shine. Rub your thumb over the chocolate bar to release the aromas of smoked applewood bacon flirting with deep milk chocolate. Snap off just a tiny piece and place it in your mouth, let the lust of salt and sweet coat your tongue.

Mo’s Bacon Bar: Applewood Smoked Bacon + Alder Wood Smoked Salt + Deep Milk Chocolate, 41% Cacao

The Goodness of All!

Enjoy!