Originally Posted by jpeirpont
What type of chocolate do you drink with it? 75%?
Oh, it's not so much a percentage issue, just a quality issue. You can get too dark and too bitter easily.
I eat whatever I'm in the mood for -- anything from Lindt, Callebaut, or Valhrona, even their milk chocolates are fine with the right wine.
The problem, however, is that most chocolates, especially the high percentage issues, are too dry to really come out with the wine. The best of all possible worlds is something like a flourless chocolate cake, but then I recommend a nice Port.
I'm a rakish character and I even like Merlot with brownies.