date:Sep 13, 2012
icantly more appreciatedpaired with the 30% cocoa chocolate sample than with the 70% and 99% chocolate samples, Donadini et al. wrote.
Finally, Belgian stout paired with the 70% chocolate sample was significantly preferred over pairings with the 30% and 99% cocoa chocolate samples.
Further research was needed to explore the flavor interactions that occurred when chocolate and drinks were consumed according to a mixed tasting technique, the team added.