The luxurious chocolate bar has been commissioned to mark the launch of this year's Great British Savoury Chocolate Challenge (GBSCC) in London and New York.
The GBSCC is a London-based competition open to amateurs and professionals that encourages innovation in chocolate flavours. Iain Burnett the Highland Chocolatier is a truffle specialist whose Velvet Truffle with Raspberry and Black Pepper (dusted with Szechuan pepper salt) won 2014’s Great British Salted Chocolate Challenge and judged last year’s Great British Spiced Chocolate Challenge.
This year the challenge includes a junior competition and an American version for the first time. The winner will be judged in the GBSCC World Championship at the London Chocolate Show in October.
Iain Burnett the Highland Chocolatier said: “We’re famous for innovation at the Highland Chocolatier so the GBSCC is a fantastic project to be part of. Working with such different flavours has been great fun and this bar is not only unusual, it’s also delicious.
“Our Highland Chocolatier Salted Toffee Milk Chocolate Bar was an instant hit when it was launched. However, time will tell whether the bacon and maple syrup luxury chocolate bar will overtake it!”
The new chocolate bar balances the sweet maple syrup, caramel-noted milk chocolate and salty caramelised bacon. Iain selected the specially prepared bacon from award-winning Scottish curer Ramsay of Carluke, who bought new equipment especially for the purpose and maple syrup from master syrupeer, Clarks in Newport.
• The Maple Syrup & Bacon Chocolate Bar is available to buy online at www.highlandchocolatier.com or on 01887 840775 for a limited time.