Not a sobering thought. I've worked at mating wine with chocolate for the better part of my professional career. As Charge de Missions of the Chaine des Rotisseurs, it became a 'de rigueur' exercise. He is, in fact, the chapter's sommelier. His charge and his mission is to select wines to complement the cuisine proposed for each Chaine event.
Most Chaine events consist of dinners at leading dining establishments of the region.
During my tenure as active Charge de Missions of the Chaine's Chapitre du Michigan, all the best and brightest of southeastern Michigan's young chefs seemed to focus their dessert efforts on chocolate. Mainly, I had to consider sweetness. Wine must always taste as sweet as its accompanying dessert or it will fail to measure up. Good-bye most white wines. With the exception of white-chocolate desserts, I had to prepare to match strong flavors.