Heston Blumenthal accidentally created this combination, while he was looking for a tasty combination of chocolate and salty ingredients. One of the combinations he then made was chocolate and caviar. This proved to be very tasty and Heston wanted to know why! Analysis of both ingredients showed that they have flavour components in common. This combination set the base of the Foodpairing hypothesis.
Originally, the combination was made with bitter chocolate. For the visual aspect this was replaced by white chocolate, which is as good as indicated by the Foodpairing tree.
4 round bar of white chocolate
20 g caviar
Place 5 g caviar on each chocolate bar. Serve immediately.