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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.
