[digg=http://digg.com/food_drink/Bacon_Chocolate_m_the_sweet_sweet_savoury_marriage]One night last December in Tofino, the Woodstock Collective was sitting around a fire, drinking wine and laying the groundwork for the Meat Neutral cookbook when an interesting question arouse: What about desert?

Staying true to our roots of expanding our culinary consciousness, we instantly thought of our some favorite deserts such as vegan cayenne chocolate cake, and carrot cake with cream cheese icing — deserts which clearly paid homage to the “vegetarian”in all of us. With a little more thought, we came were reminded of the meat based gelatin dishes from our childhood, just like grandma used to make. But how to combine the two, that was the question. Then, finally after searching high and low, we came across an innovative chocolatier who trailblazed the meat neutral desert world with the creation of the Applewood Smoked Bacon Chocolate Bar.

Award winning Vosges Haut-Chocolates, based out of Chicago, introduced the world to the bacon/chocolate creation with Mo’s Bacon Bar, designed by owner Katrina Markoff. Hand picking exceptional ingredients of the highest quality she has created the piece-de-resistance:

The bacon bar is pure brilliance, a joy to the senses — the smells, textures, and tastes all combine harmoniously to create a chocolate experience like no other. Merging savoury with sweet, the fusion wisps the palette away in a lusty promenade, remnant of a geisha tangoing with Astor Piazzolla.

And it was proven… dessert can be meat neutral. What a sweet sweet victory we savour. The doors have been blown wide open.

Meat Neutral Tip: Try with wasabi peas to take Mo’s Bacon Bar to the next level for a spicy-savoury-sweet trifecto.

PS. Vosges also gets extra points for sourcing 100% of their energy from renewable sources, and for being certified organic.