Chocolate-Dipped Bacon on a Stick: Iowa State Fair Food
As my Recipe.com colleague and I wandered the streets of the Iowa State Fair in a fried-food delirium, she suddenly grabbed my arm and pointed.
There is was, the sign for “Bacon on a Stick.” Oh yes. And not only was it touting bacon (which, let’s face it, would be pretty fabulous on its own), but bacon that had been dipped in chocolate or hot sauce.
We decided to go for the chocolate. The verdict? Thumbs down. This is one of those combos that sounds awesome in theory but ends up being not so hot in practice. The bacon itself was fantastic — no doubt — thick cut, perfect crispy-chewy balance, high-quality meat. (Pork, cheese, and corn are really the things Iowa does well.)
The problem was the chocolate — a cheap, thin syrup, the generic supermarket kind that you use to make chocolate milk. It was sickly sweet, runny, and had none of the depth of flavor or nuance of real chocolate. It did zero to enhance or balance the bacon.
I have to say, however, this concept could totally work if real chocolate were used — a fine-quality bittersweet variety. In fact, it might even be a little piece of pork heaven that I ought to try making myself. (Fat chance.)
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