It all started in the wild island-nation of Madagascar. Nicole had already established herself as a pastry chef, so she wanted to see the origins of chocolate firsthand. Surrounded by cacao plantations and nature, she fell in love with the almighty bean and its exquisite properties all over again. But it wasn’t until a few weeks later, when she was casually munching on a run-of-the-mill candy bar that lightning struck: She was going to elevate the candy bar experience. She employed some surprising top-shelf ingredients for her mission, like candied jalapenos, peanut nougat and, yes, bacon. Eating these treats is more akin to drinking a fine wine than rifling through a Halloween sack.