When first contrived, waffles and chicken or balsamic vinegar and strawberries were likely labelled as unusual or even revolting combinations, but now, they are loved by many. So when two Belgian chefs were considering a praline with smoked bacon, they likely thought: "Why the heck not?"
The smoked bacon praline is an unexpected fruit of a collaboration between chocolate maker Julius Personne (The Chocolate Line) — known for exploring combining cacao with unusual ingredients — and chef Timon Michiels of Carcasse, a Michelin-starred restaurant located on the Belgian coast which brings meat straight from the butcher’s block at Dierendonck to people's plates.
The two young cooks' shared vision of the world of gastronomy encouraged them to explore products at the crossroads of their two passions and worlds, combining meat and chocolate. After various experiments, the end product took the form of a praline.
Smokey chocolate. Credit: Carcasse
The praline's ingredients will likely arouse doubt, but also the curiosity of chocolate lovers. The small delight consists of Belgian chocolate, smoked bacon, almond praline and crispy gratins.
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Currently, those intrigued to try the praline will have to head to Carcasse in Koksijde, as it is exclusively served to diners who order coffee at the establishment, however, it is possible the surprising bomb of flavours will soon be available on a larger scale across the country.
