Unnatural chocolate fondue

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Yes, this is bacon dipped in chocolate fondue. It happened at my place March 7 (and I've been late posting this ever-so-strange amalgam). Well, to be honest, the idea was not exclusively mine, but rather came to us collectively while we were enjoying the pizza the week before. This was the dessert to a delicious salmon dinner. Either we are daring food experimenters or we have no life; I'm going to leave it up to you, our reader.

Above, two fondue pots are visible. Both contained the same fondue base, made up of warmed up heavy (35%) cream in which chocolate was dissolved.

And then, to make life more interesting, we added seasonings. The red pot was laced with Bailey's Irish Cream...

And in the steel pot, finely chopped jalapeño was added; X's idea.

We also made two types of bacon: regular and maple-glazed. We also had fruit to dip in the fondue.

The profs that we are could not help ourselves grading the results. Glazed bacon in Bailey's chocolate was a winner; not so in the pimiento-laced chocolate. Regular bacon in Bailey's was decent, but was quite good in the spicy mix.

We also discovered that kiwi fruit in spiced chocolate was great, whereas pear in the same was not that great.

And why does it seem that it is always at my place that strange experiments mixing meat and chocolate happen? I don't know, but we're not alone... God help us!