Bissinger’s Banana Pecan Caramel With Peruvian Pink Salt

These days when I go shopping for chocolate, I tend to look for the unusual. I have a few reliable go-to bars that I know will keep me happy, but after that I prefer to search out something which I’ve never had before. And my last big shopping trip offered me quite a few choices which fell into the unusual category.

To be honest, the main reason I picked up this particular bar was because it was the most ridiculous bar of chocolate that I saw in the shop, and I mean that in the best way possible – it had a lot of different stuff packed into it. Plus I haven’t had the best history with bananas and chocolate to date as it always tastes either too tame or too synthetic. But I was willing to spin the Wheel of Chocolate one more time and willingly land on banana to see what happens.

The bar itself looks a lot like the other Bissinger’s bar I had last year, with crushed pecans all over the back instead of the coconut. The big difference was that the pecans were more firmly embedded in the chocolate, making it a lot less messy. The salt is also scattered on the back too, and that helps to cut through the sweetness of the 38% milk chocolate. And once the chocolate shell is broken and the dark caramel comes into play too, it makes for a pretty tasty mix.

The whole thing tastes just like a chocolatey banoffee pie with some nuts along for the ride, and that’s a very good thing indeed.

It is, however, incredibly rich and decadent, to the point that one of the oversize squares was more than enough for me at one time. But it is still the first banana chocolate which I can say that I genuinely enjoyed and I’d even go as far to say that I’d pick up another one. Consider me converted.

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