We have a few jars of J&D's Baconnaise coming in shortly. It's going to be a bit expensive, due to the cost of shipping 450-gram jars, but we've had inquiries so we'll give it a try. If you are interested then email us at the address on the Sales Site by which time we should have firmed-up the price.
We're just adding the finishing touches to the packaging before we can offer "Amanda's Bacon Chocolate" (pretty much as per the recipe here on the blog, but all done for you). The inspiration came from "Mo's Bacon Bar", a chocolate bar with real bits of bacon in it that sold out in Selfridges 2 days after it went on sale at six quid a bar (75 grams)! Ours will be a fraction of that price - including postage - and trust me, it's good!
Packaging is now done for the Black Lemon Powder and the Arabian Spice Mix - pictures are offto the web-site designers and these should be on sale within days now.
Showing posts with label Mo's Bacon Bar. Show all posts
Showing posts with label Mo's Bacon Bar. Show all posts
Monday, 27 April 2009
Thursday, 16 April 2009
Business Picking up :)
After almost 4 months or hard work, trying to promote BaconSalt, business is starting to pick up. A good number of orders received in the last 24 hours, and a good "representation" from the Scandahooligans! It seems that the Danes introduced Britain to Danish Bacon, and now Scandinavians are almost our best customers!
Work progresses on the web-shop upgrade, and we're almost ready to "launch" the two new spices from the "East" - Black Lemon powder and Arabian spice blend - indeed, samples have already gone to a few customers.
Today's customers have also been sent samples of "Amanda's Farmhouse Bacon Chocolate". After sample-testing at the local market, it appears that folks either love it or think it's "disgusting"! So our customers can make up their own minds now - free!
Amanda's off to her evening job now,and I have "screen-eyes", so time to quit. Thanks for the support from all of our customers!!
Work progresses on the web-shop upgrade, and we're almost ready to "launch" the two new spices from the "East" - Black Lemon powder and Arabian spice blend - indeed, samples have already gone to a few customers.
Today's customers have also been sent samples of "Amanda's Farmhouse Bacon Chocolate". After sample-testing at the local market, it appears that folks either love it or think it's "disgusting"! So our customers can make up their own minds now - free!
Amanda's off to her evening job now,and I have "screen-eyes", so time to quit. Thanks for the support from all of our customers!!
Monday, 2 February 2009
Bacon Chocolate (Improved method!)
We didn't get to try out the Bacon Chocolate again when intended - the kids ate the chocolate! But here's how we did it when we got another supply . . . . .
My problem was "burning" the chocolate in the microwave - NOT the way to melt chocolate I am informed! This time the choc was broken up and placed in a large bowl, a size that would fit over a saucepan without the bottom of the bowl reaching more than halfway down the saucepan. Quarter-fill the pan with hot water, and then slowly simmer the water whilst stirring the choc as it melts. The bowl should not touch the boiling water, but be gently heated by the steam.
Once it is all molten and nicely fluid, then add a rounded teaspoon per 100 gms of choc. (more if you prefer, but we found that the "subtle" bacon taste was perfect)
Once well-mixed, pour the choc out onto a cold plate with a sheet of grease-proof paper on it. Once it has cooled (meanwhile clean out the bowl with your finger!) break into mouth-sized portions and consume at leisure.
Initially the choc flavour is most obvious, but the bacon-flavour develops deliciously, and finally there's just a tiny crunch from the BaconSalt spices that remain after all of the choc has dissolved.
Next time we're in town shopping, we're going to look out for some of those little rubbery ice-trays for fancy ice-cubes. The ones with bunny-shaped moulds should be great for Easter!
My problem was "burning" the chocolate in the microwave - NOT the way to melt chocolate I am informed! This time the choc was broken up and placed in a large bowl, a size that would fit over a saucepan without the bottom of the bowl reaching more than halfway down the saucepan. Quarter-fill the pan with hot water, and then slowly simmer the water whilst stirring the choc as it melts. The bowl should not touch the boiling water, but be gently heated by the steam.
Once it is all molten and nicely fluid, then add a rounded teaspoon per 100 gms of choc. (more if you prefer, but we found that the "subtle" bacon taste was perfect)
Once well-mixed, pour the choc out onto a cold plate with a sheet of grease-proof paper on it. Once it has cooled (meanwhile clean out the bowl with your finger!) break into mouth-sized portions and consume at leisure.
Initially the choc flavour is most obvious, but the bacon-flavour develops deliciously, and finally there's just a tiny crunch from the BaconSalt spices that remain after all of the choc has dissolved.
Next time we're in town shopping, we're going to look out for some of those little rubbery ice-trays for fancy ice-cubes. The ones with bunny-shaped moulds should be great for Easter!
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