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.