Question: how can you make chocolate even tastier. it is physically impossible?

Ross Miller answered on 10 Mar 2016:

What’s amazing is that taste is a really broad sense. When we talk about taste it’s important to remember that just because I like something doesn’t mean you’ll like it.

In our industry, we’ve split taste into a massive variety of things.
There’s flavour (nutty, milky, creamy), texture (hardness, gritty), smell (yeah! smell sometimes determines what you’ll actually taste) and a few other categories. Next time you have a snack take a whiff before a bite, chew slowly and really think about what you’re sensing. It can be quite easy to pick up creamy, milky, brown fruit (raisins) red fruit (berrys) and cocoa flavours. Does it taste sticky? Gritty? Smooth? Does it melt fast or slow?

There’s also the matter of perception. If you saw something with mushrooms and custard you’d probably go nowhere near it. The same is true of fruits, nuts and fillings (like caramel or creme).

I think it’s physically possible to make things tastier, but not for everyone at once. That’s why really big companies tend to make little changes and nothing drastic (like Dairy Milk BBQ Sweetcorn bars *barf*)