I work with a restaurateur charmed by the idea of making every dessert for every tasting menu chocolate, and also by the idea of pairing it with a chocolate port.
I'm no sommelier, but I'm under the fairly stern impression that the art of pairing lies in the complimentary relationship between the chosen food and drink. If the port is chocolate, the dessert ought to be something that compliments the chocolate flavor instead of matching it for a chocolate bomb to the palate. If the dessert is chocolate, the booze ought to be something that supports the chocolate but is not chocolate in its own essence; a port would be acceptable, but not likely a chocolate port?
Am I correct in my assessment of appropriate food-and-drink pairing? What is your experience in pairing? Or is this the sort of gimmicky stuff that diners actually enjoy, and I'm just missing the marketing angle?