In Part 1 of our Great Chocolate Experiment, we conducted a series of scientific tests in an attempt to determine which foods go well with chocolate. (You may wish to reacquaint yourself with our original hypothesis and research methodology, as well as the results of the first experiment.)
Based on the results of the first test, this researcher and her trusted Research Assistant came to the conclusion that some foods taste good coated in chocolate, while others do not. But the results were largely inconclusive – we knew that there were still many foods in the world that could prove to be chocolate’s undiscovered perfect partner. Clearly, more tests were required. So, we carefully hand-selected a new batch of quality ingredients, gathered our materials, and forged ahead into the great unknown wilds of candy making.
