Welcome, fair readers, to the fourth installment of the Great Chocolate Experiment, in which I and my Research Assistant attempt to further the cause of Science by determining which ingredients taste good coated in chocolate, and which do not. In The Great Chocolate Experiment Part 3, we botched chocolate-coated ham, discovered that chocolate-covered rice cakes still taste like cardboard, and had our tongues twisted by the unspeakable combination of chocolate and pickles. What new surprises await in Part 4? (The astute reader will notice that we are using more of the reader suggestions from The Great Chocolate Experiment Part 2. Thanks, everybody!)
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