Just four words: bacon sea-salt caramels. You need to know more? Really? Fine. In the three years since Brian Pelletier abandoned a career in PR to run Kakao Chocolate (pronounced "ka-kay-oh"), he has been steadily pushing the boundaries of confectionery. There are truffles in unexpected flavors, including smoke, green tea and spiced rum; barks that mix dark chocolate with white pepper and sea salt and strawberry and black pepper; a cocoa-based barbecue rub; and the "Big Squeal," a buttery brittle with nuts...and bacon. None of these things tastes like anything you've ever had before — they're better. Pelletier uses only the freshest ingredients, including, sometimes, chocolate from last year's winner, Columbia's Patric. (Is that a double whammy or what?) Sign up on Kakao's Facebook fan page, and Pelletier will send you periodic invitations to his Fox Park workshop/café to sample his latest work in progress.