Taillevent in Paris used to make a dessert they called the Marquise, a silky smooth chocolate terrine based on a blend of Valrhona chocolates, served with a pistachio sauce. It was a near-perfect chocolate experience.
La Maison du Chocolat, also in Paris, makes a cake they call the Pleyel. It’s very simple—no fillings or decoration. The texture is what makes it: a very delicate crustiness to the surface, a meltingly moist interior. Of all the amazing stuff Maison du Chocolat makes, this is the item that employees of the shop take home for their own pleasure. One of their bonbons, the Romeo, is about the best filled chocolate candy I’ve had; the center is a coffee cream made with Deux-Sevres butter. Very, very good.
As for straight chocolate, my current favorite is DIvine’s 70% dark. I’m not crazy about the rest of their products, but they really got this one right.