Generally I enjoy a nice dark chocolate along with a cab, merlot or even a nice burgundian style pinot noir. However, tonight I was already sipping on my Robert Young Alexander Valley chardonnay which has a big toasty oak characteristic, and the dark chocolate brought you a delightful hazelnut flavor in the wine. I'd have never thought of putting those two things together and I know it goes against the "usual" pairings of food and wine. I was curious if anyone else out here has had a similar experience that turned out to be a welcome surprise.