Purpose: Chocolate goes well with many flavors, both sweet and savory. As well as the traditional sweet ingredients, sea salt, curry powder and even bacon can also be found in chocolate bars these days. In the spirit of these unusual creations, the purpose of this experiment is to pair chocolate with new and unexpected flavors in an attempt to discover which ones will provide inspiration to the chocolatiers of tomorrow.
Hypothesis: Some items will taste good coated in chocolate, while others will not.
The following ingredients will be tested in today’s experiment:
Gummy Bears: Will coating this fruity favorite in chocolate create a treat that’s twice as nice? Or will this portion of the experiment “bearâ€-ly make the cut? (This researcher apologizes profusely and promises to avoid attempting to make puns in the future.) This combination is the same as Muddy Bears, which Heather decided weren’t great but weren’t terrible.
Skittles (Original fruit flavor): Will “tasting the rainbow†still be as delightful an experience when that rainbow is smothered in sweet, sweet chocolate?
Cheetos Puffs: The researcher’s sister swears that in elementary school, Cheetos dipped in chocolate pudding were “like, the best lunch ever.†Will the experimental data support or refute these claims?
Broccoli: A nutritious vegetable, but, to some people, not a delicious one. By combining this healthy foodstuff with chocolate, can science create a treat that will convince kids (and maybe even former US presidents) to eat their greens?
