This morning I had some milk chocolate cherry cordials with a sweet and fruity Harrar coffee... not a good pairing at all. Even though both components were sweet, the flavors cancelled each other out and the result was no perceived sweetness. One interesting pairing that does work out is espresso & tuna.
It may seem like a bad idea (indeed it doesn't even look pleasant), but it makes the espresso taste more chocolatey and the tuna, well, more like chicken.
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