What is it about bacon that we love? It seems the food world has had an obsession with it lately, from bacon vodka, to Bacon Salt, to the infamous Bacon Explosion. But have you ever thought of pairing bacon with something on the sweeter side? What about bacon in candy?

I dared to go there when I purchased the Mo’s Bacon Bar. I had read about it before on the trusty food porn sites that I peruse and salivate over daily, but had never seen it in stores. “Bacon and chocolate?”, I thought, “What a great combination!” I love the pairing of sweet and salty in food – like SnoCaps and popcorn at the movie theater – and I am a bacon fanatic. This was also the item that spawned the idea for my Chocolate Bacon Cupcakes. I was bound and determined to find this candy bar.

Lo and behold, I was in the checkout line at Whole Foods last week and what do I see on the shelf beside me? The chocolate-bacon bar I’d been fantasizing about for months! I quickly added it to my loot on the conveyor belt.

The verdict? Chocolatey, bacon goodness! The high quality milk chocolate goes very well with the applewood smoked bacon and Alder wood smoked salt. I love that they used the smoked salt to enhance the saltiness in the bar, but it’s not overpowering. The chocolate isn’t too sweet either, which is a good thing (though I wish they would’ve used dark chocolate instead). It’s a nice balance of all the flavors present.

I love the description they give of it on their website: “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.” Who needs sex when you could have this chocolate bacon bar?

This is definitely something you must splurge on some time (if you eat pork products and aren’t allergic to chocolate, obviously). It’s the only time I’d let myself spend almost three bucks on a .5 ounce bar of chocolate (unless I were in Paris or Belgium).

Related stories: Bacon-Peanut Brittle recipe, The Home-Cured Bacon Experiment