Well, I'm partial to Lindt 75% cocoa Ecuador. Surprisingly mild and very pleasant for munching (none of it has made it into a recipe yet. It...um...evaporates.) I also like Valrhona's Guanaja, a blend of South American chocolates, 70% cocoa and their Araguani 72% cocoa from Venezuela. Those evaporate, too, or maybe it's chocolate moths. In any case, it keeps disappearing. None of them have made it into anything cooked, but gently grated over vanilla bean ice cream? Heaven.