Today, let's turn the Extreme Chocolate spotlight on s'mores. You know: those flavorful confections constructed of graham crackers, marshmallows, and chocolate that you roast to oh-so-delicious, gooey goodness over campfires. Mmmmm!

Have you ever considered the possibility of chocolate jewelry? Well, let me assure you, the fashionistas have.

Now, wearable chocolate is nothing new. Here, we see a cocoa-flavored dress dripping with milk and dark chocolate, presented confidently on the walkways of Paris and Milan. There, someone produces an honest-to-goodness chocolate brassiere. Now, isn't that interesting?

Once you've set your chocolate tasting party in motion by selecting the chocolates and sending off your classy invitations (see Part 1 of this article), the fun's just begun. Now you've got to actually put it together!

Here are some guidelines for you to consider while you do so.

Despite our shared love of chocolate in all its delightful forms, the idea of the chocolate tasting party hasn't really caught on among chocolate extremos. Maybe it's because the activity itself doesn't seem particularly extreme, or because many of us consider chocolate consumption a solitary pursuit.

Well, rethink that concept! If wine and cheese snobs can get together and imbibe their drugs of choice, why can't chocolate snobs? Besides, chocolate tasting is a great way to "witness" to neophyte chocolate eaters, and possibly get a few more started on the righteous path of chocolate extremism.

In this two-parter, we'll show you how to do it up right.

In some circles, chocolate has gotten a bad rap for triggering migraine headaches -- and admittedly, that may be possible. As much as we love chocolate around here, even we extremos know it has its negative aspects.

For example, just eat some completely unsweetened chocolate and try to tell me that's a positive experience. And yes, the dark stuff gives some people acid reflux. But the good outweighs the bad for most of us... and according to recent research, it may not be a migraine trigger after all.

Heard the buzz about Komforte Chockolates yet?

Y'know, some chocolatiers just seems to have a natural grasp on what extreme chocolate means...and we're happy to say that Komforte, which appeared on the scene rather recently, happens to be one of them.

I mean, come on: with flavors like Savory Ramen, Tortilla Lime + Salt, and French Toast, how can they be other than extreme? And let's not forget the giant sentient chocolate bar of their cheesy commercials, who gets devoured by his human friends...

Back in May 2011, a writer for Time Magazine's online Newsfeed department published an article gushing about a brand new chocolate made from cocoa beans the size of footballs.

Football-sized beans? Now that's extreme! He goes on to say that the beans grow on a type of cacao tree thought to have been "lost forever," and compares this to finding a unique type of grape that produces an exciting new wine. Apparently, this bean offers better-tasting chocolate that's less bitter than most.

If you haven't treated yourself to a chocolate bacon truffle or two yet, then you're suffering needlessly.

What's that you say? You didn't even know such a confection existed? Well, neither did Your Humble Author until he came across one in a high-end chocolate shop. Having had the infamous Vosges chocolate bacon bar in the past, there was no way I was going to pass up this little chunk of ambrosia.

It was worth the cost -- which, by the way, was substantial, though not as bad as I had feared. I'll get back to that in a bit.

Given the chocolatier's tendency to mix any old thing with chocolate, there's no lack of extreme chocolate products for us cacao lovers to experiment with. On this site, we've happily provided you with reviews and recipes for such things for years now.

But humans are endlessly inventive with chocolate, so the parade continues! Here are a few interesting items we haven't covered before. If they're not all new, they're definitely newish. Each has its charms, so start buying and dig right in!

You know, Jamaican hot chocolate is one of those recipes that wonderfully illustrates chocolate's incredible versatility, and our human willingness to experiment with this natural ambrosia. Oh, and it's mighty tasty, too.

If you've tried it, you'll understand where I'm coming from. If you haven't, then keep this in mind: as a true extremo who's tried chocolate in hundreds of dishes and combinations, from all over this world, my very enthusiasm ought to be a hint that it's worth testing for yourself.