Here ya go ^_^Originally Posted by Jiro
The whole thing went well without any problems. I first conjectured that medium toasted bread was going to be necessary in order to contain the liquescent viscosity, or as I like to call it, 'liquidy gooeyness' of the delicious chocolate syrup. So I made the preparations and evenly placed the fried bacon on the bread, followed by a generous coating of chocolate syrup, and finally the cheese. The effects were retroactive. My mouth stretched out into a smile while I chewed the bacon in all its chocolaty covered goodness. Yum. With the sandwich still dripping syrup, I reached and sipped some of my chocolate milk. The chocolate milk tasted bland though, almost like water, as in the same effect you get after consuming a rather large amount of alcohol.
These results are being submitted over to my colleagues here for further review. Please feel free to produce independent results. Oh and of course, pictures, or it didn't happen.. Good luck Jiro! ^_^
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