For the record, I am fully aware that the Chocolate & Bacon combo headlines was yesterday's news. I am also aware that my 1979 Dion Von Furstenberg wrap dress should never have gone out of style--it still looks great and I can't find a replacement. Hopefully the pairing of chocolate with bacon doesn't go the way of my wrap dress and is inscribed in the annals of culinary history.

I am reminded of chocolate and bacon every time I purchase chocolates from Zingerman's pastry case. Like some folks lost in a Von Maur shoe sale, I longingly gaze at their intriguing assortment, never knowing which chocolate to choose. I always select two pieces and the chocolate & bacon is always a part of the pair.

I haven't tried the Vosges Chocolate & Bacon bar, but a friend has assured me it's transcendental and has promised to share. Flash! Holiday gift problem solved! I will make Chocolate & Bacon Truffles for presents this year!

I used a tried-and- true chocolate truffle recipe from the past, merely substituting bacon fat for the butter and crumbled bacon and sugar for the nuts on the topping. Rest assured the end result will only be as good as the quality of chocolate and bacon used in the recipe.

I've had for the most part, favorable reviews on these truffles. Some say they are perfect, others say they need more bacon fat. A third party recommended I use pancetta for a change of pace. I say "Uncle"!

I divided my truffles into decorated boxes purchased at Michael's. Richard, my dearly beloved health-freak husband, requested I "lighten them up". "Yes, darling." I replied. "I'm aware the ingredient list is chocolate, cream and bacon fat, but you must 'lighten up'! Savor just one... slowly...in tiny, wee bites!"

Yield: 24-32 truffles (depending on size) Cost: apx. $17.00

Active Time: 90 minutes Time to chill chocolate: 16 hours

Ingredients

12 ounces best quality hard-wood smoked bacon, such as applewood or hickory 2-4 tablespoons turbinado cane sugar (raw sugar) 2 pounds best quality semi-sweet Chocolate, divided and broken into chips* 1 1/4 cup heavy cream

*I used Applewood Bacon and Callebaut chocolate.

Directions

1. Cut bacon into 2-inch pieces and fry until just crispy. Reserve 1/3 cup of bacon fat, taking care to avoid the little fried bits in the fat. Chop bacon into small granular bits until you have 1/4 cup for truffle topping. Combine bacon with 2 tablespoons sugar, doubling these amounts if you are rolling the entire truffle into the bacon-sugar mixture. Save remaining bacon for another use. 2. In the top of a double boiler or in a heat-safe bowl over simmering water, combine the cream and bacon fat. After throuroughly combined, add 1 pound of the chopped chocolate. Cook, stirring occasionally, until the chocolate melts. Remove from the heat and stir or whisk until smooth. 3. Pour into a shallow bowl. Press plastic wrap directly onto the surface of the chocolate. Refrigerate overnight or for several days to allow chocolate mixture to harden sufficiently. 4. With a sharp knife, scrape off most of the bacon fat that has accumulated to the top of the hardened chocolate. Using a teaspoon or melon baller, scoop out chocolate and roll with hands to form 1-inch balls. Refrigerate. 5. In the top of a double boiler or in a heat-safe bowl over simmering water, heat remaining pound of chocolate, stirring with a rubber spatula intermittently. Let the chocolate melt completely. With the spatula, lift some of the melted chocolate then drop it back into the pool of chocolate. The chocolate should stack up on itself, as opposed to sinking back into the bowl, when the truffles are ready for dipping. (You may find placing the melted chocolate in another bowl of ice will help firm up the chocolate if necessary.) 6. Using two small spoons, dip the truffles, one at a time, into the chocolate mixture, rolling the truffle into the chocolate to cover completely. Lay chocolate dipped truffle on a sheet pan covered with wax paper or parchment. Sprinkle the bacon-sugar mixture on the truffle while the chocolate is still warm. 7.Refrigerate the truffles, covered, for up to 1 week or freeze airtight for up to 1 month in advance. Remove from freezer 15 minutes before serving.