I love tea, but I live for chocolate.
Scharffenberger 70% cacao makes up a considerable portion of my daily caloric intake. Linnaeus got it right: Theobroma cacao, food of the gods. I do enjoy a few really nice milk chocolate, but otherwise it's dark and extra darkf or me. I've even take to mixing unsweetened with my 70% for my morning hot chocolate, so my everyday chocolate is probably 80% or thereabouts.
And while I've paired chocolate with virtually every tea I drink, some of the most wonderful pairings have been with Bai mu dan, because the fruity pairs off so well with the fruitiness in my favorite chocolates, and gyokuro, where the depth and sweetness just works beautifully with chocolate, as on this memorable day....
And there have been some memorable chocolate/Dan Cong pairings too, with the floral sweet spiciness of the Dan Cong.