Gapers Block has ceased publication.

Gapers Block published from April 22, 2003 to Jan. 1, 2016. The site will remain up in archive form. Please visit Third Coast Review, a new site by several GB alumni.
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Wednesday, July 24

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Dessert Sat Mar 21 2009

Dessert Pig: Coco Rouge's Andalucia Bar

I am as big a fan of the bacon in dessert trend as anybody can be. I've consumed chocolate-dipped bacon from Bleeding Heart, bacon candy bars, bacon-maple cupcakes from More, bacon-fat gingersnaps, and bacon brittle; I've made bacon-fat truffles (thank you, Schwa, for giving me your recipe) and bacon baklava. The last four items in this list were all consumed at a Baconalia party.

But I have a little secret: my favorite sweet involving a pork product doesn't involve bacon at all. It involves chorizo.

Coco Rouge is already well-known for their Carnassier bar, using maple-cured bacon. I prefer their Andalucia bar, which has been out for some time, but hasn't received the same attention. The base of the bar is a bittersweet chocolate with Aleppo pepper; in the chocolate, there are bits of honey-sweet toffee studded with small morsels of chorizo. The overall effect is mostly sweet, with an occasional burst of smoky, savory sausage. The pepper used in the chocolate is a terrific counterpoint to the chorizo. I'm not sure sausage would work in many of the other desserts where bacon can be used (sausage baklava?), but in this case, the combination is perfect.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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