I just wanted to thank you for posting this -- it actually makes a lot of sense, not just with mead, but with any supposedly "sweet" beer, and explains why chocolate beers are usually in the dark chocolate variety rather than milk chocolate end of the spectrum. The ones that are sweet, are usually sweet with malts (scotch ales, barleywines, sweet stouts, etc.), not sugar or honey necessarily, which is an entirely different kind of sweet, and one I don't mind so much at all. I mean, yeah, there is a lot of residual flavor from honey or milk, in ones that are made out of those, but...less so than drinking, say, milk, or tea with a lot of honey. I.E., not so much.
Between this and ...I forget who, but someone explained why ommegang's chocolate indulgence was sour tasting to me in the early days of my trying beers...it's been very helpful understanding why beers taste the way they do, and helps me appreciate them more.