We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
For chocolate for baking or candy-making, I use World Wide Chocolate's site for their baking chocolate section. That's where many pastry chefs get their chocolate. There's a right chocolate for any culinary need. It's best to avoid products with under 70% cacao.
For the best chocolate candies, La Maison du Chocolat is probably the best source in the US. Their truffles are extraordinary.
It's wasteful snobbery to use good chocolate in baked goods. The texture and flavor are influenced by other ingredients. The subtleties of the chocolate will be obscured.
I do almost all my cake baking with dutch cocoa - using small amounts of complementary spices, and other flavors like coffee or almond paste, to enhance the cocoa. This is similar to the approach taken in Mexican and other Latin cuisines - for example, Mexican chocolate cake combines cocoa and cinnamon.
For mousses and other recipes that require melted chocolate, any bittersweet chocolate with 60% cocoa solids is fine. Again - you are modifying the flavor with cream, eggs, added vanilla/liqueur and other stuff.
La maison du chocolat??
What do you think they mean when they state: "Creator" [sic] of legendary chocolates. Those quotation marks around "creator' make me leery.
Kind of snooty for my taste, and likely very expensive.
For my money, you can't get better than Munson's Chocoloates, made in Bolton, CT.