One of my favorite desserts is our Chocolate Espresso Pots de Creme which is dark and rich, paired with a nice cabernet. Here are some tips we gathered from some real wine experts.
Not Sweet Chocolate - The Chocolate: Chocolat Grand Amer, 85% cacao, from the Paris house of Michel Cluizel
Actually, all of the wines in my tasting went well with this super-dry chocolate, which has a kind of coffee-bean bitterness about it. When chocolate is this austere, it's an ideal backdrop for almost any wine. I'd even go so far as to say that rich California Cabernet would go well with chocolate this un-sweet. My favorite sip with it, however, was a spirit that went poorly with the sweeter chocolates in the tasting: