Sugar Savvy

One of the things I was most excited about when I found out I was coming to the US was finally gaining access to the weird and wonderful chocolate I’d read about on the internet. After easing myself in with Dagoba, I moved onto Vosges, and even though my distaste for bacon has meant barely a morsel has passed my lips in many years, I couldn’t say no to the Mo’s Bacon Bar. I even liked it. I then chose what I saw as the next oddest in the line – the d’Olivia. I like kalamata olives, and occasionally white chocolate hits the spot, so I thought this would be a far safer bet than old Mo. 

Made simply with white chocolate and dried kalamata olives, I tasted first one square, then another, and then another. To be honest, I couldn’t make up my mind. One bite, and the flavors seemed to work together. Another, and the olives imparted a metallic taste that made me think of blood (I’m sorry, I fully understand that’s not something one wishes to hear on Sugar Savvy, but unfortunately this is what my tastebuds told me). I’ve heard mixed opinions about this Vosges bar, and I think I’m leaning toward the not-quite-my-style camp. Of course, I did finish the whole bar, but I think that was because it cost so much that I felt obliged to do so. And as we all know, the quicker one chocolate bar is finished, the quicker the next can be gleefully devoured.