If we’re talking about pure chocolate (as opposed to candies), there are two makers who consistently come up with great blends that I like. One is the justly famous Valrhona a relatively small producer in France’s Rhone valley. They make chocolates that sometimes taste odd to the American palate, because they use cacaos rich in “secondary” flavors, complex and subtle notes that we don’t typically associate with chocolate. Valrhona handles the cacao selection process with a finer touch than anyone else in the business, and their technical execution is flawless.
My other favorite is Michel Cluizel, in Normandy. A tiny family business, they produce a few really amazing chocolates, along with some clunkers.
Chocovic is a Spanish company that makes a couple of very nice chocolates among several lackluster ones (happily, the good ones are the ones they export to the States).
And finally, there’s a fair-trade chocolate that’s quite good, if you can find it: Divine makes a great dark chocolate (not a fan of their milk chocolate) from rich Ghana Forastero cacaos, and the growers get a fair shake.