Caviar is made from sturgeon fish roe and is among the most expensive foods, costing between $50 to $3,000 per ounce. You can essentially combine caviar with anything, but some experts claim that chocolate and caviar are a delight to the tastebuds, particularly this type.

Celebrity chef Heston Marc Blumenthal stated that salt highlights the flavor of white chocolate and tried pairing it with several salt-based options. He found that caviar and white chocolate work wonders on the palate, stating, "Caviar transformed the flavor far more spectacularly than I could have imagined, making it richly smooth, briny and buttery."

In 1992, Blumenthal and Swiss scientist Francois Benzi formed "the food pairing hypothesis," stating, "ingredients will work well together in a dish if they share similar flavors." Per this theory, since both white chocolate and caviar have a lot of "amines," or a "group of proteins" that add to the flavor we find in "cooked meats and cheeses," they pair well with one another.