I have been craving lemon squares and lemon shortbread. I do not care for chocolate or the idea of pairing lemon and chocolate. However, I would not use milk chocolate. Darker chocolates has citrusy background flavors that are inhanced by use with an actual citrus fruit.
Originally Posted by minniecurld84
Not necessarily. It depends on the chocolate, and you really don't want to go with something too bittersweet, like say, any higher than a 64-66% range. Some bittersweet chocolate will have coffee notes, tobacco, nuts, and no real citrus to it. But even then, you'll end up using mostly zest, as opposed to the whole fruit. I make a bittersweet chocolate and citrus tart infused with tea and it's just zest.

White chocolate tastes of vanilla, a bit of toffee, and often a little floral. That and its sweetness make it a good pairing for lemons.